Caramel Cappuccino Cheesecake
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
16
ingredients
- 1 1⁄4 cups chocolate cookie crumbs
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 2 tablespoons instant espresso instant coffee granules
- 2 teaspoons vanilla
- 4 (8 ounce) packages cream cheese, softened
- 1 1⁄2 cups granulated sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1⁄4 cup caramel topping
- 1 cup whipping cream
- 2 tablespoons granulated sugar
- 1⁄4 cup caramel topping
directions
- Heat oven to 300°F Wrap outside of 10-inch spring form 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.
- In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
- 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.
- 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.
- 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.
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