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

Salted Caramel Cappuccino Cheesecake Recipe

Read Reviews
4.5 19 20
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 large eggs, lightly beaten
  • TOPPING:
  • 1/2 cup hot caramel ice cream topping
  • 1/2 teaspoon coarse sea salt

Nutritional Facts

1 slice: 618 calories, 38g fat (22g saturated fat), 160mg cholesterol, 530mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 9g 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 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.
Originally published as Salted Caramel Cappuccino Cheesecake in Taste of Home April/May 2012, p69

Reviews for Salted Caramel Cappuccino Cheesecake

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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 Mar. 20, 2016

"Excellent! I sold this for a $100 donation at a dessert auction. It's beautiful!"

MY REVIEW
Reviewed Mar. 18, 2016

"hi can i ask will it be as awesome if i remove the Kahlua? any non alcoholic substitutes?"

MY REVIEW
Reviewed Mar. 14, 2016

"Made this Sunday for a dinner party and it was fabulous! Followed the instructions and didn't vary - nor will I when I make this again. It's perfect!"

MY REVIEW
Reviewed Mar. 7, 2016

"Wonderful! I too made the crust too thick but will make again for sure!"

MY REVIEW
Reviewed Feb. 5, 2016

"Just made this today exactly as written. At first, I thought the crust had too much melted butter, but it set up perfectly. This is an amazing cheesecake in both taste and appearance!"

Loading Image