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Salted Caramel Cappuccino Cheesecake

Salted Caramel Cappuccino Cheesecake
 
 
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


Total Time

Prep: 30 min. Bake: 55 min. + chilling

Makes

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

  • 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. 
 
 
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