Creamy Cheesecake with Espresso Fudge Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups graham cracker crumbs |
1/3 cup butter, melted |
1/4 cup sugar |
3 (8-ounce) packages cream cheese, softened |
1 cup sugar |
3 large eggs |
1 1/2 teaspoons vanilla extract |
1 (8-ounce) container sour cream |
espresso fudge sauce |
Directions:
1. Combine first 3 ingredients, and press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
2. Beat cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla and sour cream.
3. Pour batter into prepared crust. Bake at 350° for 1 hour and 10 minutes or until almost set. Turn oven off. Partially open oven door, and let stand in oven 1 hour. Remove from oven, and cool completely in pan on wire rack. Cover and chill 8 hours. Remove sides of springform pan before serving. Serve with Espresso Fudge Sauce.
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