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Caramel Cappuccino Cheesecake

caramel cappuccino cheesecake Dessert
Caramel Cappuccino Cheesecake
  • Prep 30 min
  • Total 8 hr 50 min
  • Servings 16

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

Updated May 6, 2010

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
270
% Daily Value
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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