CARAMEL MACCHIATO CHEESECAKE

Caramel Macchiato Cheesecake image

Provided by Cookingfor7

Categories Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

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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

Steps:

Preheat oven to 350F (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 325F (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.
Cook time does not include refrigeration.