Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 16 HONEY MAID Cinnamon Graham s, finely crushed
  • ¾ cup sugar, divided
  • ¼ cup (1/2 stick) margarine or butter, melted
  • 2 pkg. (8 oz. each) brick cream cheese, softened
  • ⅓ cup prepared instant coffee, cooled
  • 2 egg s
  • 1 oz. semi-sweet baking chocolate, melted
  • ¾ cup caramel ice cream topping
  • 1 Tbsp. hazelnut-flavored café-style beverage mix

Nutrition facts

Recipe Tips


Preheat oven to 350°F. Mix graham crumbs, 1/4 cup of the sugar and the margarine; press firmly onto bottom and up side of 9-inch pie plate. Refrigerate while preparing filling. Beat cream cheese and remaining 1/2 cup sugar in large bowl with electric mixer on medium speed until well blended. Add the 1/3 cup coffee; mix well. Add eggs; mix just until blended. Pour into crust.


Bake 35 to 40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate at least 3 hours or overnight.


Drizzle melted chocolate over pie; refrigerate until set. Mix caramel topping and flavored instant coffee in small saucepan; cook on low heat until well blended and heated through, stirring occasionally. Cool to room temperature. Cut pie into 10 slices. Drizzle 1 Tbsp. of the caramel sauce onto each of 10 dessert plates; top each with a slice of pie and an additional 1-1/2 tsp. of the remaining caramel sauce.