Caramel Cappuccino Cheesecake

This morning, I came downstairs yawning, and grabbed the bag of Lucky Charms. I plopped down in a chair in the livingroom, munching on the stale marshmallows and guffawing at Spongebob. And then as I was picking at my Hello Kitty bandaid on my stab wound, I suddenly had a revelation.

I am a kid who never grew up.

 

It's true. I still eat gummy vitamins. I still color in coloring books. I still occasionally lock myself in closets just too see how long I can stay without getting scared. I think Pop Rocks are the coolest thing ever invented. I love wearing my Mom's makeup and jewelry. My heart still skips a beat when I hear that we're going to get 4-8 inches of snow.

 

But I have taking one vital step towards the threshold of adulthood. Somehow my tastebuds have found enough maturity to acquire an undying love for coffee.  And for that I am thankful.

 

Because otherwise, I could never truly appreciate the deliciousness of this cheesecake. 

And that would be sad indeed.

Caramel Cappuccino Cheesecake 
Inspired by this cheesecake from Betty Crocker
Crust:
1 1/2 cups crushed oreos (I used about 1 1/2 rows from the box)
1/4 cup melted butter

Filling:
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

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

Preheat the oven to 300º. Grease a 10 inch springform pan and line with parchment paper.
Combine the cookie crumbs and butter and press into the bottom of the pan. Refrigerate while you prepare the filling.
Combine the vanilla and coffee granules in a small dish until dissolved.
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.
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.

Not only can I decorate cheesecakes, I can also DRAW PICTURES of decorating cheesecakes. It's called being artistic people.

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).

Now if you'll excuse me, I'm going to go play Duplos with my sister.