Caramel Cappuccino Cheesecake


  • 1 1/4 cups chocolate cookie crumbs (from 15-oz box)
  • 1/4 cup butter or margarine, melted
  • 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
  • 1 cup whipping cream 2
  • tablespoons powdered or granulated sugar
  • 1/4cup caramel topping


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.