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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Salted Caramel Cappucino Cheesecake Recipe

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This recipe for Salted Caramel Cappucino Cheesecake is from The Dworak Family Digs, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 9 oz. pkg. chocolate wafers
1 6 oz. chocolate chips
1/2 cup brown sugar
2 T. instant espresso powder
1/8 tsp. ground nutmeg
1/2 cup melted butter

Topping: 1/2 cup hot caramel topping
1/2 tsp. coarse sea salt

Filling: 3 - 8 oz. pkg. cream cheese, softened
1 cup brown sugar
1/2 cup sour cream
1/4 cup Kahlua
2 T. flour
2 T. instant espresso powder
4 eggs, lightly beaten
Directions:
Directions:
Place a greased 9" spring form pan on a double thickness of heavy duty foil (18" square). Securely wrap foil around pan. Place first five ingredients in a food processor, pulse to form crumbs. Gradually add butter. Press onto bottom and up sides of pan, set aside. 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 until combined. Pour into crust. Place spring form pan in a large baking pan, add 1" of boiling water to pan. Bake at 350 degrees for 55-60 minutes or until set. Remove from bath, remove foil, cool 10 minutes, loosen edges with knife. Cool one hour. Refrigerate overnight. Pour caramel topping over cake. Refrigerate 15 minutes. Just before serving sprinkle with salt.

 

 

 

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