Caramel Macchiato Cheesecake recipe
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Ingredients
- 2 cups graham cracker crumbs ½ cup butter, melted 2 tablespoons white sugar 3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 eggs 1 (8 ounce) container sour cream ¼ cup brewed espresso or strong coffee 2 teaspoons vanilla extract pressurized whipped cream caramel ice cream topping
Nutrition Info
- 485.5 caloriescarbohydrate: 37.1 gcholesterol: 140.6 mgfat: 35 gfiber: 0.5 gprotein: 7.7 gsaturatedFat: 20.9 gservingSize: -sodium: 363.4 mgsugar: 23.8 gtransFat: : -unsaturatedFat: : -
Directions Caramel Macchiato Cheesecake
Directions
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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.
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.