Caramel Cappuccino Cheesecake

(5)
2 reviews.
  • 30 min prep time
  • 8 hr 50 min total time
  • 12 ingredients
  • 16 servings

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

Directions

  1. 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. 2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
  3. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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