CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668b3d16   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0500   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   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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