Caramel Cap Cheesecake
By jaddyk
Ingredients
- Crust
- 1 1/4
- cups chocolate cookie crumbs (from 15-oz box)
- 1/4
- cup butter or margarine, melted
- 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
Details
Level of difficulty Average
Cooking time 8mins
Cost Average budget
Preparation
Step 1
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.
2 In small bowl, stir coffee granules and vanilla until coffee is dissolved; set aside.
3 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.
4 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.
5 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.
By: Jason Warren
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