Caramel Macchiato Cheesecake

Submitted by Cookingfor7

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

 

• Ready In: 2hrs
• Ingredients: 11
• Serves: 12

ingredients

• 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

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.