• 16servings
  • 530minutes
  • 440calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/4 cups chocolate cookie crumbs (from 15-oz box)

  2. 1/4 cup butter or margarine, melted

  3. 2 tablespoons instant espresso coffee granules

  4. 2 teaspoons vanilla

  5. 4 packages (8 oz each) cream cheese, softened

  6. 1 1/2 cups granulated sugar

  7. 4 eggs

  8. 1 teaspoon ground cinnamon

  9. 1 cup whipping cream

  10. 2 tablespoons powdered or granulated sugar

  11. 1/4 cup caramel topping

Instructions Jump to Ingredients ↑

  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.


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