Caramel Macchiato Cheesecake

Recipe by Cookingfor7
READY IN: 2hrs




  • 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.