Salted Caramel Cappuccino Cheesecake Recipe
Salted Caramel Cappuccino Cheesecake Recipe photo by Taste of Home

Salted Caramel Cappuccino Cheesecake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 55 min. + chilling
MAKES:12 servings
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 eggs, lightly beaten
  • TOPPING:
  • 1/2 cup hot caramel ice cream topping
  • 1/2 teaspoon coarse sea salt

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.

Directions

  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 first five ingredients in a food processor; cover and pulse 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.
  3. 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.
  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 edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
  5. Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Just before serving, sprinkle sea salt over caramel. Yield: 12 servings.
Originally published as Salted Caramel Cappuccino Cheesecake in Taste of Home April/May 2012, p69

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.

Reviews for Salted Caramel Cappuccino Cheesecake

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 4, 2013

"I made it with a graham cracker crust, with coffee and cinnamon (one of our guests can't have chocolate), and everyone really liked it. I put salt on it before guests arrived; I think I must have done it too soon, though, because it all melted and I never saw it!"

MY REVIEW
Reviewed Sep. 13, 2013

"Provid a review on what you thought of the recipe and how you adjusted it."

MY REVIEW
Reviewed May. 29, 2013

"What a fantastic combination of flavors in this cheesecake! At first I wasn't sure about the idea of putting salt on top, but it's terrific, and it really complements the coffee and caramel flavors and helps keep it from being too rich.I was lazy and didn't feel like baking it in a water bath, and I don't think any harm was done. I can see how the texture probably would have been smoother throughout if I HAD done the water bath, but mine wasn't really dry or anything, so I'd probably do it again without the water bath to save time.All in all, this is a great recipe and I highly recommend it."

MY REVIEW
Reviewed Dec. 16, 2012

"This is the best cheesecake I have ever made. It was the star of our dinner party!"

MY REVIEW
Reviewed Oct. 29, 2012

"DELICIOUS!!! Everybody loved it!"

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