Gramp’s Kitchen – Salted Carmel Cappuccino Cheesecake

Salted Carmel Cappuccino Cheesecake
Taste of Home April/May 2012

Crust:
1 – 9 oz package chocolate wafers
1 cup semisweet chocolate chips
½ cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
½ cup butter melted.

Filling:
3 – 8 oz packages cream cheese, softened
1 cup packed brown sugar
½ cup sour cream
¼ cup Kahlua
2 tablespoon flour
2 tablespoons instant espresso powder
4 eggs lightly beaten

Topping:
½ cup hot Carmel ice cream topping
½ teaspoon coarse sea salt

1.) Place a greased 9 inch springform pan on a double thickness of heavy duty foil. (about 18 inches square) Securely wrap foil around pan. 2.) Place the first 5 ingredients in a food processer; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom of pan and 2 inches up. 3.) 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 inch of boiling water to larger pan. 4.) 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 rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight. 5.) Pour caramel topping over cheesecake. Refrigerate for at least 15 minutes. Remove spring form pan. Just before serving, sprinkle sea salt over caramel.

*Recipe from unknown source. Found in my Grandparents kitchen.

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