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Caramel Cappuccino Cheesecake

A rich chocolate crust holds a silky smooth cheesecake infused with great coffee flavor.

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( 11 Ratings)

11 Ratings

5 Stars 82%

4 Stars

3 Stars 18%

2 Stars

1 Stars

Member Reviews ( 4 )

14079ea8-ec39-4f4e-b301-ed381cfca732

Prep Time 30 min
Total Time 8 hr 50 min
Servings 16

Ingredients

Crust

1 1/4: cups chocolate cookie crumbs (from 15-oz box)

1/4: cup butter or margarine, melted

Filling

2: tablespoons instant espresso coffee granules

2: teaspoons vanilla

4: packages (8 oz each) cream cheese, softened

1 1/2: cups granulated sugar

4: eggs

1: teaspoon ground cinnamon

1/4: cup caramel topping

Topping

1: cup whipping cream

2: tablespoons powdered or granulated sugar

1/4: cup caramel topping

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Directions

1 Heat oven to 300°F. Wrap outside of 10-inch springform 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.
2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
3 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.
4 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.
5 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.

EXPERT TIPS

Expert Tips

For a party-perfect cheesecake without cracks, try baking in a water bath. Place filled foil-wrapped springform pan in a large roasting pan and pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake as directed.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 270),

% Daily Value

Total Fat: 30g; 30%
(Saturated Fat 18g, 18% Trans Fat 1g 1% ),
Cholesterol: 140mg; 140%;
Sodium: 300mg; 300%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 0g 0% Sugars 29g 29% ),
Protein: 7g; 7%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 8%;

Exchanges:

1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 11/17/2012 2:01:10 PM REPORT ABUSE MomO3boys said:

Rating:

Amazing!!! Honestly so good and it is always a huge hit!! Oh and I think it taste so much better with the chocolate crust!

This reply was: Helpful Inspiring

Posted 5/23/2012 3:36:44 PM REPORT ABUSE MLM792 said:

Rating:

I made this as a birthday cake, to try something different. I made it with just regular instant coffee which turned out great. I also switched up the chocolate crust for graham cracker crust which I unfortunately found to end up being quite soggy when we went to eat it but I don't feel as though having chocolate would've made a difference. That was the only downfall to this cheesecake, then again it could have been my own mistake that that ended up happening. Besides that, the actual cheesecake portion was delicious. I will definitely be trying this recipe again!

This reply was: Helpful Inspiring

Posted 4/3/2012 5:47:54 PM REPORT ABUSE blondie038 said:

Rating:

Wow! This was an amazing cheesecake! I have many, many recipes I use, and wanted to try something a little new and different when my in-laws came over for dinner, and this blew everyone away! The texture was so silky and just right sweet, and the whipped cream actually kept well spread on top right into the next day without watering down. It was really an excellent recipe, and one I will definately make again :)

This reply was: Helpful Inspiring