Caramel Cappuccino Cheesecake

A rich chocolate crust holds a silky smooth cheesecake infused with great coffee flavor.

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  • prep time 30 min
  • total time 8 hr 50 min
  • ingredients 12
  • servings 16
 

Ingredients

Crust

1 1/4
cups chocolate cookie crumbs (from 15-oz box)
1/4
cup butter or margarine, melted

Filling

2
tablespoons instant espresso coffee granules
2
teaspoons vanilla
4
packages (8 oz each) cream cheese, softened
1 1/2
cups granulated sugar
4
eggs
1
teaspoon ground cinnamon
1/4
cup caramel topping

Topping

1
cup whipping cream
2
tablespoons powdered or granulated sugar
1/4
cup caramel topping

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
  • 2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
  • 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
  • 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
  • 5 Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.
  • 1 Heat oven to 300°F. Wrap outside of 10-inch springform pan with foil. In small bowl, mix cookie crumbs and melted butter with fork. Press mixture evenly over bottom of pan. Refrigerate crust while preparing filling.
  • 2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
  • 3 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually add 1 1/2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended. Pour over crust in pan.
  • 4 Bake 1 hour 10 minutes to 1 hour 20 minutes or until cheesecake is set 1 1/2 inches from edge and center is slightly jiggly. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
  • 5 Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

EXPERT TIPS

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Expert Tips

For a party-perfect cheesecake without cracks, try baking in a water bath. Place filled foil-wrapped springform pan in a large roasting pan and pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake as directed.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
140mg
140%;
Sodium
300mg
300%;
Total Carbohydrate
35g
35%
(Dietary Fiber
0g
0%
  Sugars
29g
29%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
8%;
Iron
8%;
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.