Caramel Macchiato Cheesecake
  • 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
  1. Crust:
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  3. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined.
  4. Press into the bottom of the prepared springform pan, and 1 inch up the sides.
  5. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  6. Filling:
  7. Reduce oven temperature to 325 degrees F (165 degrees C).
  8. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.
  9. Gradually add 1 cup of sugar, beating until blended.
  10. Add eggs one at a time, beating well after each addition.
  11. Stir in sour cream, espresso and vanilla.
  12. Pour batter into the baked and cooled crust.
  13. 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.
  14. Remove from the oven, and run a knife around the edges.
  15. 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.
  16. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.