Caramel Macchiato Cheesecake
cream cheese, graham cracker, sour cream, sugar, eggs, butter, espresso, vanilla
Ingredients
2 cups graham cracker crumbs 1/2 cup butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 1 (8 ounce) container sour cream 1/4 cup brewed espresso or strong coffee 2 teaspoons vanilla extract pressurized whipped cream caramel ice cream topping
Directions for Caramel Macchiato Cheesecake Recipe
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack. Reduce oven temperature to 325 degrees F (165 degrees C). Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Read the full directions on Allrecipes.com
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Servings
1 9-inch cheesecake
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