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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
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Nutritional 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.
Originally published as Salted Caramel Cappuccino Cheesecake in Taste of Home April/May 2012, p69
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Reviewed on Dec. 16, 2012 by bdonnelly4@cogeco.ca
This is the best cheesecake I have ever made. It was the star of our dinner party!
Reviewed on Oct. 29, 2012 by tootlissie
DELICIOUS!!! Everybody loved it!
Reviewed on Sep. 09, 2012 by Heisrisen
Very good cheesecake, however I did change a thing or two in the crust. Nutmeg and chocolate chips in my crust didn't sound appealing, so I left those out. Instead of chocolate wafers, I used the chocolate cookie-part of Oreos, scraping the filling out (not as bad as it might sound!). Reduced the sugar and butter each to 1/3 cup, and only used 1 tablespoon espresso powder, though more probably would've been fine (in the crust; used full amount in filling). Didn't use a waterbath, I never do as it's an extra bother and (to me) unnecessary. Used a dark non-stick pan, so lowered temp 25 degrees, though next time I might not change the temp. Nothing in the filling was changed, other than using 2 lowfat cream cheese. I didn't sprinkle on any salt, though left some out for individuals to do so if desired. I always chill my cheesecakes about 48 hours, not just overnight, and this was no exception. All in all, an excellent starting point, though personal preference led me to change a couple of ingredients.
Reviewed on Jul. 05, 2012 by s_pants
So good! Definitely don't miss out on the crust...gives it that extra special touch that, I think, really makes the cheesecake stand apart from others. My dad thought it was very salty, but I thought it was just right or even needed a little more in some places. Yummy!
Reviewed on May. 03, 2012 by mindylewis3
I was So impressed with this recipe!! For the instant espresso powder I used Starbucks VIA iced coffee packets. AMAZING!!! My husband is going to make this for my birthday tonight so we can enjoy it tomorrow after dinner
Reviewed on Apr. 10, 2012 by Daffy405
We made this for Easter, exactly as written, and it was a hit to say the least. Everyone, except for the two year old, raved about it. Do not miss out on the crust, it is easy to make and adds to the overall flavor. Thanks for this great recipe.
Reviewed on Apr. 09, 2012 by jpshaw
Wonderful light coffee flavor.
Reviewed on Apr. 08, 2012 by matteliz@swbell.net
I made a regular graham cracker crumb crust, to save both effort and calories, and it worked quite well. This was a great hit with our Easter guests, and with my own family as well, even with my coffee-averse husband. I think the salty topping adds to the flavor, and the amount of salt could be increased if you like that flavor.
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