caramel macchiato cheesecake

Ingredients

• Servings: 1
• 2 cups graham cracker crumbs
• 1/2 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
• 1/4 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• pressurized whipped cream
• caramel ice cream topping

Recipe

Preparation Time: 35 mins Cook Time: 1 hr 28 mins

Ready Time: 10 hrs 3 mins


• 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.