[Billie]

Wait, Meg. Save this one instead of the first one. I actually made this ornament totally from scratch from a sweet little photo I made into a bubble and then gussied up with flowers and pearls. Decided to 'sign' it - didn't do that to first one. Only difference.

[Billie]

Okay, Ladies, I know that some of you like Starbucks' Caramel Macchiato Latte, right? Well, get ready to drool, cause I found this in my latest Southern Living Magazine:

Caramel Macchiato Cheesecake

4 (8 oz) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
2 Tbsp. heavy cream
1 1/4 tsp. instant espresso
Caramel Sauce, divided
4 large eggs
Garnishes: whipped cream, dark chocolate curls
~~~~~~~~~~~~~~~~~~

1. Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350 degrees for 10 minutes. Cool on a wire rack. Reduce oven temp to 325 degrees.
3. Beat cream cheese and sugar at medium speed with an elect4ric mixer until blended. Add heavy cream, espresso, and 9 Tbsp. Caramel Sauce, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Pour batter into prepared crust. Cover and chill remaining Caramel Sauce until ready to serve.
4. Bake at 325 degrees for 1 hour or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack. Cover and chill 6 hours.
5. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.

Caramel Sauce:
Makes 1 3/4 cups. Prep: 10 min, cook: 35 min.

1/4 cup light corn syrup
1 1/3 cups granulated sugar
1 1/4 cups warm water, divided
1 cup heavy cream
2 Tbsp. butter, softened
2 tsp. vanilla extract
~~~~~~~~~~~~~~~~~~~~~~

1. Cook corn syrup, sugar, and 1 cup warm water in a medium saucepan over high heat, stirring constantly, 3 minutes or until sugar dissolves. Using a pastry brush dipped in water, brush down any sugar crystals on sides of saucepan.
2. Bring to a boil; reduce heat to medium, and simmer, stirring occasionally, 23 minutes or until mixture turns pale amber. Remove pan from heat, and carefully stir in remaining 1/4 cup warm water. Stir in cream, butter, and vanilla.
3. Cook mixture over medium-low heat 5 to 6 minutes or until sauce thickens and a candy thermometer registers 220 degrees to 222 degrees.

I noticed when I was typing this that there are no 'ingredients' for the cookie crust. Guess you could use a prepared one, or any recipe for a graham cracker crust?

Enjoy!

[MEG33]

;)
Thank you, Billie! It is beautiful! More of your"magic".