Caramel Macchiato Cheesecake

Description

Bringing together a love for coffee and cheesecake!

Ingredients

1⁄2 c
butter (melted)
2 T
Sugar (white)
3 pk
cream cheese (softened)
1 c
Sugar (white)
3  
eggs
1⁄4 c
espresso (brewed (or coffee))
2 t
vanilla extract
1  
whipped cream (pressurized)
1  
carmel ice-cream topping

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

1. 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.
2. Reduce oven temperature to 325 degrees F (165 degrees C).
3. 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.
4. 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.
5. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

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