Subj : 11/8 Nat Cappucino Day 5
To   : All
From : Dave Drum
Date : Thu Nov 07 2024 08:43 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Salted Caramel Cappuccino Cheesecake
Categories: Cakes, Chocolate, Dairy, Cheese, Booze
     Yield: 12 servings

     9 oz Pkg chocolate wafers
     1 c  Semisweet chocolate chips
   1/2 c  Packed brown sugar
     2 tb Instant espresso powder
   1/8 ts Ground nutmeg
   1/2 c  Butter; melted

MMMMM--------------------------FILLING-------------------------------
    24 oz Cream cheese; softened
     1 c  (packed) brown sugar
   1/2 c  Sour cream
   1/4 c  Kahlua
     2 tb A-P flour
     2 tb Instant espresso powder
     4 lg Eggs; lightly beaten

MMMMM--------------------------TOPPING-------------------------------
   1/2 c  Hot caramel ice cream
          - topping
   1/2 ts Coarse sea salt

 Set oven @ 350ºF/175ºC.

 Place a greased 9" springform pan on a double thickness
 of heavy-duty foil (about 18" square). Securely wrap
 foil around pan.

 Place the first 5 ingredients in a food processor; cover
 and pulse until fine crumbs form. Gradually add melted
 butter, pulsing until combined. Press mixture onto the
 bottom and 2" up side of prepared pan.

 In a large bowl, beat cream cheese and brown sugar until
 smooth. Beat in sour cream, Kahlua, flour and espresso
 powder. Add eggs; beat on low speed just until blended.
 Pour into crust. Place springform pan in a larger baking
 pan; add 1" of hot water to larger pan.

 Bake until center is just set and top appears dull,
 55-65 minutes. Remove springform pan from water bath;
 remove foil. Cool cheesecake on a wire rack 10 minutes;
 loosen side from pan with a knife. Cool 1 hour longer.
 Refrigerate overnight, covering when completely cooled.

 Pour caramel topping over cheesecake. Refrigerate at
 least 15 minutes. Remove rim from pan. Sprinkle with sea
 salt just before serving.

 Julie Merriman, Seattle, Washington

 Makes: 12 servings

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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