Caramel Macchiato Cheesecake
Servings: 5
Prep Time: 35 mins
Cook Time: 1 hr 28 mins
Yield: 1 9-inch cheesecake
Total Time: 10 hrs 3 mins
Ingredients
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2 cups graham crackers crumbs
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1/2 cup butter , melted
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2 tablespoons white sugar
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3 (8-ounce) packages cream cheese , softened
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1 cup white sugar
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3 eggs
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1 (8-ounce) container sour cream
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1/4 cup brewed espresso or strong coffee
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2 teaspoons vanilla extract
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pressurized whipped cream
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caramel ice cream topping
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Directions
Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray. Advertisement
Step 2 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.
Step 3 Reduce oven temperature to 325 degrees F (165 degrees C).
Step 4 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.
Step 5 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.
Step 6 To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Nutrition Facts
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Serving Size: 1/5 of a recipe.
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Amount Per Serving
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% Daily Value
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Calories: 1079
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54%
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Calories from Fat: 707
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106%
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Total Fat: 78g
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120%
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Saturated Fat: 33g
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165%
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Cholesterol: 337mg
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112%
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Sodium: 1183mg
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49%
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Total Carbohydrates: 93g
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31%
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Fiber: 0g
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0%
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Sugars: 44g
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Protein: 17g
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31%
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Vitamin A:
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47%
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Vitamin C:
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0%
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Calcium:
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9%
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Iron:
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14%
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