I loved the combo that I saw in Taste of Home and had to make this. I made it in muffin cups, as it's easier to serve them individually and take it to the office.
Recipe Tags
Non-veg
Medium
Festive
American
Baking
Chilling
Dessert
Ingredients Serving: 8
1 package (9 ounces) chocolate wafers (I used oreos)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoon instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
Filling Ingredients:
3 packages (8 ounces each) cream cheese, softened (I used brittania cream cheese)
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup kahlua (coffee liqueur)
2 tablespoon all purpose flour
2 tablespoon instant espresso powder
4 eggs, lightly beaten
For the topping:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt
Instructions
Preheat the oven to 350 degrees F or 176 degrees C. Place a greased 9" springform pan on a double thickness of heavy duty foil (about 18 inch square). Securely wrap the foil around the pan.
Place the first five ingredients in a food processor, cover and pulse until fine crumbs form. Gradually add in the melted butter, pulsing until it is combined well. Press the mixture onto the bottom and 2 inch upwards of the prepared pan.
In a large bowl, beat the cream cheese and brown sugar until it's smooth. Then beat in the sour cream, kahlua, flour and espresso powder. Add the eggs, beat on a low speed just until it is blended well.
Pour this on top of the crust. Place this springform pan in a large baking pan, add 1 inch of hot water to a larger pan.
Bake for 55-65 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath, then remove the foil.
Cool the cheesecake on a wire rack 10 minutes, then loosen the sides from the pan with a knife. Let it cool 1 hour longer. Refrigerate atleast for an hour by covering it, once it's completely cooled. You can do this overnight as well.
Pour the caramel topping over the cheesecake. Refrigerate at least 15 minutes. Remove the rim from pan. Sprinkle with sea salt just before serving.
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Preheat the oven to 350 degrees F or 176 degrees C. Place a greased 9" springform pan on a double thickness of heavy duty foil (about 18 inch square). Securely wrap the foil around the pan.
Place the first five ingredients in a food processor, cover and pulse until fine crumbs form. Gradually add in the melted butter, pulsing until it is combined well. Press the mixture onto the bottom and 2 inch upwards of the prepared pan.
In a large bowl, beat the cream cheese and brown sugar until it's smooth. Then beat in the sour cream, kahlua, flour and espresso powder. Add the eggs, beat on a low speed just until it is blended well.
Pour this on top of the crust. Place this springform pan in a large baking pan, add 1 inch of hot water to a larger pan.
Bake for 55-65 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath, then remove the foil.
Cool the cheesecake on a wire rack 10 minutes, then loosen the sides from the pan with a knife. Let it cool 1 hour longer. Refrigerate atleast for an hour by covering it, once it's completely cooled. You can do this overnight as well.
Pour the caramel topping over the cheesecake. Refrigerate at least 15 minutes. Remove the rim from pan. Sprinkle with sea salt just before serving.
INGREDIENTS
SERVING: 8
1 package (9 ounces) chocolate wafers (I used oreos)
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoon instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
Filling Ingredients:
3 packages (8 ounces each) cream cheese, softened (I used brittania cream cheese)
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