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Caramel Cappuccino Cheesecake

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  • Prep 30 min
  • Total 8 hr 50 min
  • Servings 16
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A rich chocolate crust holds a silky smooth cheesecake infused with great coffee flavor.
By Betty Crocker Kitchens
Updated May 6, 2010
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.

Nutrition

440 Calories, 30g Total Fat, 7g Protein, 35g Total Carbohydrate, 29g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
18g
90%
Trans Fat
1g
Cholesterol
140mg
47%
Sodium
300mg
12%
Potassium
140mg
4%
Total Carbohydrate
35g
12%
Dietary Fiber
0g
0%
Sugars
29g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
8%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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