Salted Caramel Cappuccino Cheesecake

Salted Caramel Cappuccino Cheesecake
Salted Caramel Cappuccino Cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg (9 oz) chocolate wafers

  • 1

    c (6 oz) semisweet chocolate chips

  • 1/2

    c packed brown sugar

  • 2

    T instant espresso powder

  • 1/8

    t ground nutmeg

  • 1/2

    c butter, melted

  • FILLING

  • 3

    pkg (8 oz each) cream cheese softened

  • 1

    c packed brown sugar

  • 1/2

    c sour cream

  • 1/4

    c kahlua

  • 2

    T flour

  • 2

    T instant eespresso powder

  • 4

    eggs, lightly beaten

  • TOPPING

  • 1/2

    c hot caramel ice cream topping

  • 1/2

    t seasalt

Directions

Place a greased springform pan on double thickness heavy duty foil (18 in square) Place the first 5 ingredients in food processor; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto bottom and 2in up the sides of prepared pan; set aside. In a bowl, beat crream cheese and brown sugar until smooth. Beat in sour cream, kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in large baking pan; add 1 inch of boiling water to larger pan. Bake at 350* 55-65min until center is set and top appears dull. Remove from bath and cool; loosen edges with knife. Refrigerate over night. Pour caramel sauce over cheesecake. Refrigerate 15min. Remove rim from pan. Just before serving, sprinkle sea salt over top.

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