More Great Recipes: Cheesecake

Caramel Macchiato Cheesecake


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Member since 2007

Serves | Prep Time | Cook 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


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.


Pairs Well With


Notes

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