Salted Caramel Cappuccino Cheesecake

Total Time:Prep: 30 min. Bake: 55 min. + chilling

Recipe by Julie Merriman, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 07, 2022

After spending years living in Seattle, I’ve become a coffee junkie! I had to relocate across the country for a time, so I created this cheesecake with the flavors of salted caramel, coffee and espresso. It lifted me up on days when I felt blue about leaving one of the world’s amazing coffee destinations. —Julie Merriman, Seattle, Washington


Test Kitchen tips
  • Don't skip the water bath! This helps create a gentle cooking environment and prevents cracks from forming.
  • Styling tip: For a mirror-smooth finish on cheesecakes, be very gentle when stirring in eggs. You can also tap the filled pan gently on a firm surface a few times and pop any bubbles that rise to the top before baking.
  • Get more tips for how to make cheesecake with our ultimate guide.

    • Watch How to Make Salted Caramel Cappuccino Cheesecake

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    Salted Caramel Cappuccino Cheesecake

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    Yield:12 servings
    Prep:30 min
    Cook:55 min
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    Ingredients

    • 1 package (9 ounces) chocolate wafers
    • 1 cup semisweet chocolate chips
    • 1/2 cup packed brown sugar
    • 2 tablespoons instant espresso powder
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup butter, melted
    • filling:
      • 3 packages (8 ounces each) cream cheese, softened
      • 1 cup packed brown sugar
      • 1/2 cup sour cream
      • 1/4 cup Kahlua (coffee liqueur)
      • 2 tablespoons all-purpose flour
      • 2 tablespoons instant espresso powder
      • 4 large eggs, lightly beaten
    • topping:
      • 1/2 cup hot caramel ice cream topping
      • 1/2 teaspoon coarse sea salt
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    Directions

    1. 1
      Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
    2. 2
      Place the first 5 ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up side of prepared pan.
    3. 3
      In a large bowl, beat cream cheese and brown sugar until smooth. Beat in sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
    4. 4
      Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    5. 5
      Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.

    Nutrition Facts

    1 piece: 618 calories, 38g fat (22g saturated fat), 160mg cholesterol, 530mg sodium, 64g carbohydrate (42g sugars, 2g fiber), 9g protein.
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