Salted Caramel Cappuccino Cheesecake

Name: Salted Caramel Cappuccino Cheesecake
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
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

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s great coffee destinations. —Julie Merriman, Seattle, Washington

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

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 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.
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.
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.
Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.

Test Kitchen tips

Don't skip the water bath! This helps create a gentle cooking environment and prevents cracks from forming.

Styling tip: For a mirror-smooth finish on cheesecakes, be very gentle when stirring in eggs. You can also tap the filled pan gently on a firm surface a few times and pop any bubbles that rise to the top before baking.

Nutrition Facts

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

Originally published as Salted Caramel Cappuccino Cheesecake in Taste of Home April/May 2012

Reviews

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Average Rating:

NancyHanks

May 3, 2018

Out of this world!
Shootermac

Jan 11, 2018

WOW
flssgrl

Mar 20, 2016

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

Mar 18, 2016

hi can i ask will it be as awesome if i remove the Kahlua? any non alcoholic substitutes?
Geri0212

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!
vj221979

Mar 7, 2016

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

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!
karen3775

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!
mary heyden

Mar 28, 2015

Can this be frozen?
w8n2toff

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!