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Home / Recipes / Salted Caramel Cappuccino Cheesecake

Photo of Salted Caramel Cappuccino Cheesecake by Manini Badlani at BetterButter
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Salted Caramel Cappuccino Cheesecake

Aug-30-2016
Manini Badlani
30 minutes
Prep Time
90 minutes
Cook Time
8 People
Serves
Read Instructions Save For Later

ABOUT Salted Caramel Cappuccino Cheesecake RECIPE

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. 1 package (9 ounces) chocolate wafers (I used oreos)
  2. 1 cup (6 ounces) semisweet chocolate chips
  3. 1/2 cup packed brown sugar
  4. 2 tablespoon instant espresso powder
  5. 1/8 teaspoon ground nutmeg
  6. 1/2 cup butter, melted
  7. Filling Ingredients:
  8. 3 packages (8 ounces each) cream cheese, softened (I used brittania cream cheese)
  9. 1 cup packed brown sugar
  10. 1/2 cup sour cream
  11. 1/4 cup kahlua (coffee liqueur)
  12. 2 tablespoon all purpose flour
  13. 2 tablespoon instant espresso powder
  14. 4 eggs, lightly beaten
  15. For the topping:
  16. 1/2 cup hot caramel ice cream topping
  17. 1/2 teaspoon coarse sea salt

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the caramel topping over the cheesecake. Refrigerate at least 15 minutes. Remove the rim from pan. Sprinkle with sea salt just before serving.

Reviews (2)  

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Bindiya Sharma
Aug-30-2016
Bindiya Sharma   Aug-30-2016

simply superb combination of flavours!

aahna krishna
Aug-30-2016
aahna krishna   Aug-30-2016

Awesome one

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