Caramel Cappuccino Cheesecake



  • 1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
  • 1/4 cup melted butter


  • 2 tablespoons instant coffee granules
  • 1 tablespoon vanilla
  • 3 packages cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon cinnamon
  • 1/4 cup caramel topping
  • 4 eggs, lightly beaten



  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1/4 cup caramel topping


  1. Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
  2. Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
  3. Combine the vanilla and coffee granules in a small dish until dissolved.
  4. In a large mixing bowl combine the cream cheese, sour cream, and sugar. Beat until the sugar is dissolved (5 minutes). Add the coffee and vanilla mixture, caramel, and cinnamon and beat until combined. Add the eggs and beat just until combined. Pour over the crust in the pan.
  5. Put the springform pan on a cookie sheet and wrap it with a wet towel (this keeps the outside of the cheesecake from cooking too fast). Bake for 1 hour and 20 minutes. Turn the oven off and open the door about 4 inches, but leave the cheesecake in for about 30 more minutes. Remove from the oven and cool for about 30 more minutes. Refrigerate for 6 hours or overnight.

Beat the whipping cream and sugar in a chilled bowl until soft peaks form. Spread over the top of the cheesecake. Drizzle on the rest of the caramel. I like to drizzle it all in lines in one direction and then run the knife in parallel lines through it, alternating directions. I will illustrate in my beautiful very professional drawing.

Homemade Caramel Sauce:

  • 1/2 cups sugar
  • 2 tablespoons light corn syrup
  • 3 tablespoons butter
  • 1/3 cup heavy cream

In a medium sauce pan, combine the sugar and syrup. Cook on medium heat, stirring occasionally with a rubber spatula. Once it is caramel colored, add the butter and stir until the butter is melted. Add the cream and stir until it's all combined. Bring it back to the heat if you get clumps and stir it until they're dissolved. Store in the refrigerator if not using right away. Makes about 3/4 cup (I think).