[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
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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
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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!

[USMCWife6869]

I subscribe to Southern Living, too!! I hadn't had a chance to read this latest issue yet. Yummy, I have GOT to try that.

[Aquamarine]

Oh boy, all of my favorite things are in this recipe. Could you imagine this cheesecake with a good cup of coffee?!

Not sure if I've ever tried Starbucks' Caramel Macchiato Latte, but have sampled some of their frozen coffee drinks and none of them comes close to Dairy Queen's Cappuccino Moolattee. I will go miles out of my way to get ahold of one of these in the summertime.

[Majie Purple]

Re: cheesecake...Yum!
Have You ever had a pumpkin cheesecake?
They are good too!

[stopem]

Billie, I will have to take a Vytorin just looking at the picture, ohhhh calorie cholestrol heaven.

But oh so good I'll bet.

[La Enchiladita]

Billie, how scrumptious is that?!

My treasured Billie creation. (Kinda looks like Hannukah...lol)

[jaycee]

Sounds wonderfully fattening so it has to be delicious.....