Salted Caramel Cappuccino Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 12 |
|
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). 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 king arthur unbleached 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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. 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.
|
|