Cappuccino Cheesecake Recipe
Oreo cookie crust with clear caramel sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Caramel Sauce
Method
Crust Preparation
- 1
Cheesecake Preparation
- 2
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add sour cream, eggs, vanilla extract, and espresso powder, mixing until well combined. Fold in heavy cream gently.
- 3
Bake the Cheesecake
Pour the cheesecake filling over the cooled crust. Bake in the oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Caramel Sauce Preparation
- 4
Make the Caramel Sauce
In a saucepan over medium heat, melt the sugar until it turns a golden brown color. Add the butter and stir until melted. Slowly add the heavy cream and salt, stirring to combine. Remove from heat and let cool.
Serving
- 5
Serve the Cheesecake
Once the cheesecake is chilled, remove it from the springform pan. Drizzle the caramel sauce over the top before slicing and serving.
