Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

I love making cheesecakes. You can imagine how good this is!

Ingredients Nutrition

Directions

  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.

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