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Salted Caramel Cappuccino Cheesecake

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 great coffee destinations. —Julie Merriman, Seattle, Washington
  • Total Time
    Prep: 30 min. Bake: 55 min. + chilling
  • Makes
    12 servings

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

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 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.

Test Kitchen tips
  • Don't skip the water bath! This helps create a gentle cooking environment and prevents cracks from forming.
  • Styling tip: For a mirror-smooth finish on cheesecakes, be very gentle when stirring in eggs. You can also tap the filled pan gently on a firm surface a few times and pop any bubbles that rise to the top before baking.
  • Get more tips for how to make cheesecake with our ultimate guide.
  • Nutrition Facts
    1 slice: 618 calories, 38g fat (22g saturated fat), 160mg cholesterol, 530mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 9g protein.

    Reviews

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    Average Rating:
    • pajamaangel
      Mar 1, 2020

      No comment left

    • Trish
      Dec 16, 2019

      I made this for a party and everyone LOVED it - flavors were amazing. I followed the directions exactly, but used a 10" pan (I cut the cooking time down by 5 minutes.) It never got really firm though, even after refrigerating overnight. any idea what might have happened?

    • StoneyLake
      May 14, 2018

      No comment left

    • NancyHanks
      May 3, 2018

      Out of this world!

    • Shootermac
      Jan 11, 2018

      WOW

    • Asra
      Dec 19, 2017

      No comment left

    • flssgrl
      Mar 20, 2016

      Excellent! I sold this for a $100 donation at a dessert auction. It's beautiful!

    • victorialohjl
      Mar 18, 2016

      hi can i ask will it be as awesome if i remove the Kahlua? any non alcoholic substitutes?

    • Geri0212
      Mar 14, 2016

      Made this Sunday for a dinner party and it was fabulous! Followed the instructions and didn't vary - nor will I when I make this again. It's perfect!

    • Veronica
      Mar 7, 2016

      Wonderful! I too made the crust too thick but will make again for sure!