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Desserts

Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce

Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce recipe
photo by:kraft
We thought maybe this Cinnamon-Crusted Coffee Cheesecake Pie with Caramel Sauce was just too much scrumptiousness for one dessert. Then we thought, Nah.
time
prep:
30 min
total:
4 hr 30 min
servings
total:
10 servings
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What You Need

16
 cinnamon graham crackers, finely crushed
3/4
cup  sugar, divided
1/4
cup  (1/2 stick) margarine or butter, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3
cup  prepared MAXWELL HOUSE Instant Coffee, cooled
2
 eggs
1
oz.  BAKER'S Semi-Sweet Chocolate, melted
3/4
cup  caramel ice cream topping
1
Tbsp.  MAXWELL HOUSE INTERNATIONAL Hazelnut Café

Make It

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.

Kraft Kitchens Tips

Size Wise
Enjoy luscious desserts, like this pie with caramel sauce, on special occasions. But remember to watch the portion size.
Make it Easy
Prepare as directed, substituting 1 ready-to-use graham cracker crumb crust (6 oz.) for the homemade crumb crust.
How to Crush Graham Crackers
Place grahams in resealable plastic bag. Remove excess air from bag, then seal the bag. Crush the grahams into fine crumbs using a rolling pin.
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