Caramel Cappuccino Cheesecake

Caramel Cappuccino Cheesecake
530 min.
16
420kcal

Suggestions


Indulge in the rich and decadent flavors of our Caramel Cappuccino Cheesecake, a dessert that promises to elevate any gathering or special occasion. This delightful cheesecake combines the creamy texture of classic cheesecake with the bold essence of espresso and the sweet allure of caramel, creating a harmonious blend that will tantalize your taste buds.

Imagine sinking your fork into a velvety slice of cheesecake, where each bite reveals a luscious layer of coffee-infused cream cheese, perfectly balanced with a buttery chocolate cookie crust. The addition of cinnamon adds a warm, aromatic touch, while the whipped cream topping drizzled with caramel creates an irresistible finish that is both elegant and satisfying.

With a preparation time of just over eight hours, including chilling, this dessert is perfect for those who love to plan ahead. It serves 16, making it an ideal choice for parties, family gatherings, or simply a sweet treat to enjoy at home. Each slice contains approximately 420 calories, allowing you to indulge without the guilt.

Whether you're a seasoned baker or a novice in the kitchen, this Caramel Cappuccino Cheesecake is sure to impress. So gather your ingredients, roll up your sleeves, and get ready to create a dessert that will leave everyone asking for seconds!

Ingredients

  • 0.3 cup butter melted
  • 0.3 cup mrs richardson's butterscotch caramel sauce 
  • 1.3 cups cookie crumbs (from 15-oz box)
  • 32 oz cream cheese softened
  •  eggs 
  • 1.5 cups granulated sugar 
  • tablespoons granulated sugar 
  • teaspoon ground cinnamon 
  • tablespoons espresso powder instant
  • teaspoons vanilla 
  • cup whipping cream 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • hand mixer
  • aluminum foil
  • springform pan

Directions

  1. Heat oven to 300F. 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.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add espresso mixture, cinnamon and 1/4 cup caramel topping; beat about 30 seconds or until mixture is well blended.
  6. Pour over crust in pan.
  7. 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.
  8. Let cheesecake remain in oven 30 minutes.
  9. Remove cheesecake from oven. Run knife around edge of pan to loosen; cool 30 minutes at room temperature. Cover; refrigerate 6 hours or overnight.
  10. Remove side of pan. In chilled medium bowl, beat 1 cup whipping cream and 2 tablespoons sugar on high speed until soft peaks form.
  11. Spread whipped cream over top of cheesecake; drizzle 1/4 cup caramel topping over whipped cream.

Nutrition Facts

Calories420kcal
Protein5.5%
Fat65.06%
Carbs29.44%

Properties

Glycemic Index
14.76
Glycemic Load
18.11
Inflammation Score
-6
Nutrition Score
5.3852173796167%

Nutrients percent of daily need

Calories:419.95kcal
21%
Fat:30.89g
47.53%
Saturated Fat:16.45g
102.79%
Carbohydrates:31.46g
10.49%
Net Carbohydrates:31.3g
11.38%
Sugar:26.58g
29.54%
Cholesterol:114.99mg
38.33%
Sodium:271.23mg
11.79%
Alcohol:0.17g
100%
Alcohol %:0.18%
100%
Caffeine:19.63mg
6.54%
Protein:5.87g
11.74%
Vitamin A:1176.67IU
23.53%
Vitamin B2:0.24mg
14.08%
Selenium:9.43µg
13.48%
Phosphorus:100.43mg
10.04%
Calcium:77.18mg
7.72%
Vitamin E:1.05mg
6.97%
Vitamin B5:0.56mg
5.63%
Folate:17.31µg
4.33%
Vitamin B12:0.26µg
4.27%
Manganese:0.08mg
3.96%
Potassium:138.66mg
3.96%
Zinc:0.51mg
3.38%
Vitamin B1:0.05mg
3.23%
Vitamin B6:0.06mg
3.1%
Iron:0.55mg
3.06%
Vitamin D:0.46µg
3.05%
Magnesium:11.02mg
2.75%
Vitamin B3:0.51mg
2.53%
Vitamin K:2.61µg
2.49%
Copper:0.03mg
1.49%