Show Subscription Form




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

Salted Caramel Cappuccino Cheesecake Recipe

Read Reviews (11)
4.67 11
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 King Arthur Unbleached 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. 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 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 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.
  5. 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.
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(11)

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT