I spent 16 years living in Seattle and became a coffee junkie! When I had to temporarily relocate across the country, I created this cheesecake with the flavors of salted caramel, coffee liqueur and espresso. I could always count on this luscious dessert to lift my spirits whenever I felt blue about leaving one of the great coffee destinations of the world.
—JULIE MERRIMAN SEATTLE, WA
PREP: 30 MIN. • BAKE: 55 MIN. + CHILLING • MAKES: 12 SERVINGS
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 eggs, lightly beaten
TOPPING
1/2 cup hot caramel ice cream topping
1/2 teaspoon coarse sea salt
1. 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.
2. Place first five ingredients in a food processor; cover and pulse until fine crumbs form. Gradually add butter, pulsing until combined. Press onto the bottom and 2 in. up the sides of prepared pan; set aside.
3. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the sour cream, Kahlua, flour and espresso powder. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. 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 for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Pour caramel topping over the cheesecake. Refrigerate for at least 15 minutes. Remove rim from pan. Just before serving, sprinkle sea salt over the caramel.