Caramel Macchiato Cheesecake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 2 tablespoons 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

Recipe

• 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.