Side Pannel
Salted Caramel Cappuccino Cheesecake
Salted Caramel Cappuccino Cheesecake
- Recipe Submitted by maryjosh on 12/29/2018
Ingredients List
- 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.
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.
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