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Salted Caramel Cappuccino Cheesecake Recipe


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
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[post_ads_2]
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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

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Cake Magazine: Salted Caramel Cappuccino Cheesecake Recipe
Salted Caramel Cappuccino Cheesecake Recipe
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