Salted Caramel Cappuccino Cheesecake Recipe

By VegasBartender

I spent 16 years living in Seattle and became a coffee junkie! I had to relocate across the country, so I created this cheesecake with the flavors of salted caramel, coffee and espresso to lift me up on those days when I feel blue about leaving Seattle (one of the great coffee destinations of the world). —Julie Merriman, Cold Brook, New York

Ingredients

• FILLING:
• 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
• 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 eggs, lightly beaten
• TOPPING:
• 1/2 cup hot caramel ice cream topping
• 1/2 teaspoon coarse sea salt

Preparation

Step 1

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 butter, pulsing until combined. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.

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 in. of boiling water to larger pan.

Bake at 350° for 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 for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove rim from pan. Just before serving, sprinkle sea salt over caramel.
Yield: 12 servings.