A very very bad friend of mine posted this link for a Salted Caramel Cappuccino Cheesecake last week.
Now how can one resist, Salted Caramel and coffee all in the same bite?
So I had no other option than to give into temptation and bake this wonderfulness!
Of course in true Andy’s style, I had to deviate from the recipe right?
I am sure the recipe posted was probably wonderful but here are the changes I made to it.
Instead of using chocolate wafers, I used Oreo Cookies and used half the amount of butter.
For the filling I followed the recipe as a good girl, you can’t go wrong by mixing cream cheese, brown sugar, Kahlua and espresso right?
- 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
Once the filling was done, I poured it into the crust and into the oven it went in a hot bath (bain marie) for aprox 1 hour.
Whilst the cheesecake was slowly baking, I once again deviated from the recipe. They used ready made Caramel Ice-cream topping and instead I made my fingerlicking homemade Salted Caramel Sauce.
- 2 cups of sugar
- 1 1/2 sticks of butter
- 1 cup of heavy cream
- 1 tbsp salt
Once the cheesecake was ready, I let it cool in on a rack for 10 minutes before I took it out of the mold and placed it in the fridge.
I finished it off by topping it with some of my freshly made salted caramel sauce and back into the fridge it went until dinner time 🙂
