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Salted Caramel Cappuccino Cheesecake Recipe

Salted Caramel Cappuccino Cheesecake Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 618 calories, 38g fat (22g saturated fat), 160mg cholesterol, 530mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 9g protein

Reviews for Salted Caramel Cappuccino Cheesecake

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MY REVIEW
flssgrl
Reviewed Mar. 20, 2016

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

MY REVIEW
victorialohjl
Reviewed Mar. 18, 2016

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

MY REVIEW
Geri0212
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
vj221979
Reviewed Mar. 7, 2016

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

MY REVIEW
cleachohio
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!"

MY REVIEW
karen3775
Reviewed Apr. 6, 2015

"I made this for Easter and it was really delicious and beautiful! I didn't put aluminum foil around the bottom and should have - the butter melts out. Also be sure to pull/push the crust up the sides and as evenly as possible. I rushed and had a large outer edge crust that ended up sort of like biscotti (delicious but not what you're looking for in a cheesecake :) I absolutely will make this one again!"

MY REVIEW
mary heyden
Reviewed Mar. 28, 2015

"Can this be frozen?"

MY REVIEW
w8n2toff
Reviewed Mar. 23, 2015

"This recipe is amazing! I don't understand why people think they have to change the recipe. Just make as is and comment on it. If you change it, call it something else and submit it. Then everyone can comment on how crappy yours was because you strayed from th original!"

MY REVIEW
DDPLoeches
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
BeauQuinn
Reviewed Sep. 13, 2013

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

MY REVIEW
breadmaker22
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
bdonnelly4@cogeco.ca
Reviewed Dec. 16, 2012

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

MY REVIEW
tootlissie
Reviewed Oct. 29, 2012

"DELICIOUS!!! Everybody loved it!"

MY REVIEW
Heisrisen
Reviewed Sep. 9, 2012

"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."

MY REVIEW
s_pants
Reviewed Jul. 5, 2012

"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!"

MY REVIEW
mindylewis3
Reviewed May. 3, 2012

"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"

MY REVIEW
Daffy405
Reviewed Apr. 10, 2012

"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."

MY REVIEW
jpshaw
Reviewed Apr. 9, 2012

"Wonderful light coffee flavor."

MY REVIEW
matteliz@swbell.net
Reviewed Apr. 8, 2012

"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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