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Salted Caramel Cappuccino Cheesecake

Salted Caramel Cappuccino Cheesecake
Salted Caramel Cappuccino Cheesecake

Salted caramel cappuccino cheesecake is creamy, decadent, and wonderful with a glass of milk or cup of hot coffee. This cheesecake has flavors of salted caramel, Kahlua and espresso to lift you up on those days when you feel down or just need an energy boost.

What You Need:

(Makes: 12 servings)

For the Crust:

1 package (9 ounces) of chocolate wafers

1 cup (6 ounces) of semisweet chocolate chips

1/2 cup of packed brown sugar

2 tablespoons of instant espresso powder

1/8 teaspoon of ground nutmeg

1/2 cup of butter, melted

For the Filling:

3 packages (8 ounces each) of cream cheese, softened

1 cup of packed brown sugar

1/2 cup of sour cream

1/4 cup of Kahlua (coffee liqueur)

2 tablespoons of all-purpose flour

2 tablespoons of instant espresso powder

4 eggs, lightly beaten

For the Topping:

1/2 cup of hot caramel ice cream topping

1/2 teaspoon of coarse sea salt

What to Do:

STEP 1) Place a greased 9 inch springform pan on a double thickness of heavy-duty foil (about 18 inch square). Securely wrap foil around pan.

STEP 2) Make the crust: by placing the first six ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom and 2 inches up the sides of prepared pan; set aside.

STEP 3) Make the filling: 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 inch of boiling water to larger pan.

STEP 4) Bake at 350 degrees for 55 to 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 for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

STEP 5) Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove the rim from pan. Just before serving, sprinkle sea salt over caramel.

STEP 6) Enjoy!

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