Caramel Cappuccino Cheesecake

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 1/4 cups chocolate cookie crumbs
• 1/4 cup butter or 1/4 cup margarine, melted
• 2 tablespoons instant espresso instant coffee granules
• 2 teaspoons vanilla
• 4 (8 ounce) packages 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 granulated sugar
• 1/4 cup caramel topping

Recipe

• 1 heat oven to 300°f wrap outside of 10-inch spring form 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.