Caramel Mochaccino Cheesecake Recipes

KAHLUA MOCHACCINO CHEESECAKE

Steps:

• Combine Oreo cookie Crumbs with melted butter.
• Press on bottom and 1 inch up sides of a 9 inch springform pan.
• Pour 1/2 cup caramel sauce over crust.
• Beat cream Cheese and 3/4 cup sugar until smooth.
• Add eggs, beating well after each addition.
• (make sure it is done on LOW speed) Stir in 1/4 cup of Kahlúa.
• Stir in the melted semi sweet chocolate into the cheese mixture.
• Pour into crust.
• Bake at 350°F for 45-50 min.
• or until center is almost set.
• Cool completely, then refrigerate 3 hr.
• or overnight.
• Garnish with Whipping Cream, drizzle with caramel sauce and grated chocolate.

SALTED CARAMEL CAPPUCCINO CHEESECAKE

Steps:

• 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 5 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.