Caramel Cappuccino Cheesecake To Almost Die For

This is the dish of the year that you’ve been waiting for – that creamy to die for cake that all your guests, or customers are going to love you for to eternity. They may eventually come to hate you when they can’t fit into their jeans, but whilst eating it they will love you. And if they know moderation and only come back say once every two weeks, they will continue to love you to eternity.

The great things with recipes is that you can borrow them. You can’t take all of sprinkles cupcakes and replicate them one after another and pass it off as your concept, that’s cheap and people will hate you for it. But you can browse the web and find the best of the best out there. In the form of recipes that is. Then you can try them all out, tweak them to your liking and serve them in your coffee shop, or at your dinner table. And as you tweaked them to your liking adding half a teaspoon of cinnamon, or subtracting half a teaspoon of salt, the recipe is now your secret and customers and friends will be faithful forever thanks to it.

So, we borrowed this recipe from Yammie’s Noshery, who stole it from Betty Crocker. Give it a try. It might just teach you how to make friends and influence people without having to read that famous book about it. Sugar and coffee goes a long way…

Caramel Cappuccino Cheesecake

1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter

2 tablespoons instant coffee granules
1 tablespoon vanilla
3 packages cream cheese, softened
1 cup sour cream
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 cup caramel topping
4 eggs, lightly beaten

1 cup whipping cream
3 tablespoons powdered sugar
1/4 cup caramel topping

Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.

Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.

Combine the vanilla and coffee granules in a small dish until dissolved.

In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.

Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Beat the whipping cream and sugar in a chilled bowl until soft peaks form. Spread over the top of the cheesecake. Drizzle on the rest of the caramel. I like to drizzle it all in lines in one direction and then run the knife in parallel lines through it, alternating directions.

Homemade Caramel Sauce:
1/2 cups sugar
2 tablespoons light corn syrup
3 tablespoons butter
1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it’s all combined. Bring it back to the heat if you get clumps and stir it until they’re dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup (I think).