CARAMEL MACCHIATO CHEESECAKE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust:
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons white sugar
  • Filling:
  • 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
  • Topping:
  • pressurized whipped cream
  • caramel ice cream topping

Directions

  • Crust:
  • 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.
  • Filling:
  • 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.

Notes

Categories: Cheesecake 

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