I spent 16 years living in Seattle and became a coffee junkie! I had to relocate across the country, so I created this cheesecake with the flavors of salted caramel, coffee and espresso to lift me up on those days when I feel blue about leaving Seattle, which is one of the great coffee destinations of the world.
—Julie Merriman, Cold Brook, New York
Salted Caramel Cappuccino Cheesecake Recipe
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TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES: 12 servings
Ingredients
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1 package (9 ounces) chocolate wafers
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup Kahlua (coffee liqueur)
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
TOPPING:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt
Directions
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- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
- In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
- Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
- Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving. Yield: 12 servings.
Nutritional Facts
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1 slice: 618 calories, 38g fat (22g saturated fat), 160mg cholesterol, 530mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 9g protein.
Courtesy: Taste of Home
