Caramel Cappuccino Cheesecake

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Caramel Cappuccino Cheesecake
Caramel Cappuccino Cheesecake
Course Desserts
Prep Time 30 min
Cook Time 80 min
Course Desserts
Prep Time 30 min
Cook Time 80 min
Caramel Cappuccino Cheesecake
  1. Heat oven to 150° C. / 300° F.
  2. Wrap outside of 25 cm spring-form pan with foil.
  3. In small bowl, mix cookie crumbs and melted butter with fork.
  4. Press mixture evenly over bottom of pan.
  5. Refrigerate crust while preparing filling.
  6. In small bowl, stir coffee granules and vanilla until coffee is dissolved.
  7. Set aside.
  8. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
  9. Gradually add 1+1/2 cups sugar, beating until light and fluffy.
  10. Add eggs, one at a time, beating well after each addition.
  11. Add espresso mixture, cinnamon and 1/4 cup caramel topping.
  12. Beat about 30 seconds or until mixture is well blended.
  13. Pour over crust in pan.
  14. Bake 70 to 80 minutes or until cheesecake is set 4 cm from edge and centre is slightly jiggly.
  15. Turn oven off
  16. Open oven door at least 10 cm.
  17. Let cheesecake remain in oven 30 minutes.
  18. Remove cheesecake from oven.
  19. Run knife around edge of pan to loosen.
  20. Cool 30 minutes at room temperature.
  21. Cover.
  22. Refrigerate 6 hours or overnight.
  23. Remove side of pan.
  24. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form.
  25. Spread whipped cream over top of cheesecake
  26. Drizzle 1/4 cup caramel topping over whipped cream.
Recipe Notes

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

By Betty Crocker