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Salted Caramel Cappuccino Cheesecake

 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

  • 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.
  • Place 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 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.
  • 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.
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.