Best 2 Caramel Cappuccino Cheesecake Recipes

Are you looking for a delightful dessert that combines the rich flavors of caramel, cappuccino, and cheesecake? Look no further! In this article, we will guide you through the process of creating an exquisite caramel cappuccino cheesecake. With its creamy, smooth texture, the cheesecake will tantalize your taste buds with its sweet and slightly bitter notes. The combination of caramel and cappuccino adds an extra layer of complexity that makes this dessert truly special. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a masterpiece that will impress your friends and family.

Here are our top 2 tried and tested recipes!

SALTED CARAMEL CAPPUCCINO CHEESECAKE

Salted Caramel Cappuccino Cheesecake image

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

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 17

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

Steps:

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., 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 sides of prepared pan., 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., Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving.

Nutrition Facts : Calories 618 calories, Fat 38g fat (22g saturated fat), Cholesterol 160mg cholesterol, Sodium 530mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 9g protein.

CARAMEL CAPPUCCINO CHEESECAKE

Caramel Cappuccino Cheesecake image

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

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 8h50m

Yield 16

Number Of Ingredients 12

Ingredients

1 1/4 cups chocolate cookie crumbs (from 15-oz box)
1/4 cup butter or margarine, melted
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
1 cup whipping cream
2 tablespoons powdered or granulated sugar
1/4 cup caramel topping

Steps:

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.
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.

Nutrition Facts : Calories 440, Carbohydrate 35 g, Cholesterol 140 mg, Fat 4, Fiber 0 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 29 g, TransFat 1 g

Tips:

Use high-quality coffee beans for the best flavor.
Make sure the cream cheese is at room temperature before mixing it with the other ingredients.
Do not overbeat the cheesecake batter, or it will become dense.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours before serving.
Garnish the cheesecake with whipped cream, caramel sauce, or chocolate shavings before serving.

Conclusion:

This caramel cappuccino cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. With its rich coffee flavor and creamy texture, this cheesecake is sure to be a hit with everyone who tries it. Whether you are a coffee lover or just looking for a new dessert to try, this caramel cappuccino cheesecake is definitely worth a try.