Caramel Macchiato Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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I love making cheesecakes. You can imagine how good this is! Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter, melted |
2 tablespoons white sugar |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs |
1 (8 ounce) container sour cream |
1/4 cup brewed espresso or 1/4 cup strong coffee |
2 teaspoons vanilla extract |
whipped topping |
caramel ice cream topping |
Directions:
1. Preheat oven to 350F (175 degrees C).
2. 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. Reduce oven temperature to 325F (165 degrees C).
7. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy.
8. Gradually add 1 cup of sugar, beating until blended.
9. Add eggs one at a time, beating well after each addition.
10. Stir in sour cream, espresso and vanilla.
11. Pour batter into the baked and cooled crust.
12. 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.
13. Remove from the oven, and run a knife around the edges.
14. 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.
15. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
16. Cook time does not include refrigeration.
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