Salted Caramel Cappuccino Cheesecake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 1/2 cup Brown sugar, packed
  • 1/2 cup Caramel ice cream topping, hot
  • 1 cup Chocolate chips, semisweet
  • 1/8 tsp Nutmeg, ground
  • 1/2 tsp Sea salt, coarse

• Snacks

  • 1 package Chocolate wafers

• Drinks

  • 4 tbsp Espresso, instant powder

• Dairy

  • 3 packages (8 ounces each cream cheese
  • 1/2 cup Butter
  • 1/2 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Kahlua

Found on tasteofhome.com

Description

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 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

Directions

• Directions 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 five 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. Yield: 12 servings. Originally published as Salted Caramel Cappuccino Cheesecake in Taste of Home April/May 2012, p69 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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