Crust:
1 package (9 ounces) chocolate wafers
1 cup (6 ounces) semisweet chocolate chips
1/2 cup packed brown sugar
2 tablespoons instant espresso powder
1/8 teaspoon ground nutmeg
1/2 cup butter, melted
Filling:
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1/2 cup sour cream
1/4 cup Kahlua (coffee liqueur)
2 tablespoons all-purpose flour
2 tablespoons instant espresso powder
4 large eggs, lightly beaten
Topping:
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt
Directions
Crust:
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
Place the first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add melted butter, pulsing until combined. Press mixture onto the bottom and 2 in. up sides of prepared pan.
Filling:
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 speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Topping:
Pour caramel topping over cheesecake. Refrigerate at least 15 minutes. Remove rim from pan. Sprinkle with sea salt just before serving. .
Notes
From http://www.tasteofhome.com/recipes/salted-caramel-cappuccino-cheesecake. Have not yet tried - found this one on the internet and marked it for future reference. I'd leave off the salt.
To replace the Kahlua with a non-alcoholic substitute: mix 1/4 C tablespoons water, 1 tsp chocolate extract, and 1 tsp instant coffee (can use 2 tsp of each if you want it stronger)
Nutrition Info
Yield: 12 servings
618 calories, 38 g fat (22 g saturated fat), 160 mg cholesterol, 530 mg sodium, 64 g carbohydrate, 2 g fiber, 9 g protein.
