This Week’s Featured Make Me, Bake Me: Caramel Cappuccino Cheesecake
This dessert first grabbed me because it has the same initials as our beauty blog: CCC ;) And when I discovered this silky, creamy cheesecake is infused with coffee and caramel, it became a full-blown dessert crush. Imagine a smooth cheesecake drizzled in caramel sauce that’s held together by a rich, chocolatey cookie crumb crust. (Are you licking your laptop screen yet?) This decadent dessert will become one of your favorite go-to cheesecake recipes (and make you super popular among your dessert-loving friends, to boot)! Happy baking, dessert lovers…
Ingredients
Crust
1 & 1/4 cups chocolate cookie crumbs (from 15-oz box)*
1/4 cup butter or margarine, melted
*Note: if you’re not a fan of chocolate crust, you can use graham crackers instead.
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
Directions
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.
In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
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.
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.
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.
Tip: To avoid 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.
Makes 16 servings.
Source: Betty Crocker
