Salted Caramel Cappuccino Cheesecake

It's delicious!

Wonderful....

Scrumptious.....

Heavenly......

You should make it....but only if you have people to eat it...otherwise, you might eat it all yourself....

And that could or could not be a bad thing.....

I made this cheesecake for Easter Sunday dinner with my family.  It turned out very well, considering this was my first time ever making cheesecake. 

I got the recipe from the latest Taste of Home magazine.  It's got 12 wonderful cheesecake recipes in it....

Here's the recipe:
(Make it. I don't think you'll be disappointed!)



Salted Caramel Cappuccino Cheesecake

1 pkg. (9oz. ) chocolate wafers
1 c. semisweet choc. chips
1/2 c. packed brown sugar
2 Tbsp. instant espresso powder (I used about 1 1/2 Tbsp. instant coffee crystals)
1/8 tsp. ground nutmeg
1/2 c. butter, melted

Filling:
3 (8oz.) pkg. cream cheese, softened
1 c. packed brown sugar
1/2 c. sour cream
1/4 c. Kahlua (coffee liqueur....I used 2 Tbsp. instant coffee and added water to make 1/4 c. liquid)
2 Tbsp. flour
2 Tbsp. instant espresso powder (I omitted this since I added coffee crystals above, and there really ended up being enough coffee flavor)
4 eggs, lightly beaten

Topping:
1/2 c. hot caramel ice cream topping
1/2 tsp. coarse sea salt

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square).  Place the first five ingredients in a food processor; cover and pulse until fine crumbs form.  Gradually add butter, pulsing until combined.  Press into the bottom and 2 in. up the sides of prepared pan.  Set aside.
In a 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 combined.  Pour into crust.  Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
Bake at 350 degrees for 55-65 minutes or until center is set and top appears dull.  Remove springform pan from water bath; remove foil.  Cool on a wire reack for 10 minutes; loosen edges from pan with a knife.  Cool 1 hour longer.  Refrigerate overnight.
Pour caramel topping over cheesecake.  Refrigerate for at least 15 mintues.  Remove rim from pan.  Jus tbefore serving, sprinkle sea salt over caramel. 

Enjoy!