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Salted Caramel Cappuccino Cheesecake

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 (one of the great coffee destinations of the world). —Julie Merriman, Cold Brook, New York

12 ServingsPrep: 30 min. Bake: 55 min. + chilling

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 eggs, lightly beaten
TOPPING:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt

Directions

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

2 of 2

Salted Caramel Cappuccino Cheesecake (continued)

Directions (continued)

until fine crumbs form. Gradually add butter, pulsing until
combined. Press onto the bottom and 2-in. up the sides of prepared
pan; set aside.
In a large bowl, beat cream cheese and brown sugar until smooth. Beat
in the sour cream, Kahlua, flour and espresso powder. Add eggs; beat
on low speed just until combined. Pour into crust. Place springform
pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 350° for 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 for 10 minutes; loosen edges
from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
Pour caramel topping over cheesecake. Refrigerate for at least 15
minutes. Remove rim from pan. Just before serving, sprinkle sea salt
over caramel. Yield: 12 servings.

Nutrition Facts: 1 slice equals 618 calories, 38 g fat (22 g saturated fat), 160 mg cholesterol, 530 mg sodium, 64 g carbohydrate, 2 g fiber, 9 g protein.