Philadelphia Cappuccino Cheesecake Frozen Dessert Recipes

SALTED CARAMEL CAPPUCCINO CHEESECAKE

Salted Caramel Cappuccino Cheesecake image

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 amazing coffee destinations. -Julie Merriman, Seattle, Washington

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

1 package (9 ounces) chocolate wafers
1 cup 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

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.

Nutrition Facts : Calories 618 calories, Fat 38g fat (22g saturated fat), Cholesterol 160mg cholesterol, Sodium 530mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 9g protein.

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