Ingredients: |
Ingredients: 2 cups graham cracker crumbs
1/2 cup butter, melted
2 tbsp. white sugar
3 (8 oz.) pkgs. cream cheese, softened
1 cup white sugar
3 eggs
1 (8 oz.) container sour cream
1/4 cup brewed espresso or strong coffee
2 tsp. vanilla extract
pressurized whip cream
caramel ice cream topping
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Directions: |
Directions:Preheat oven to 350º. Lightly coat a 9" spring form pan with nonstick cooking spray. Mix together the graham cracker crumbs, melted butter and 2 tbsp. of sugar until well combined. Press into the bottom of the prepared spring form pan, and 1" up the sides. Bake in preheated oven for 8 minutes, then remove to cool on wire rack. Reduce oven temperature to 325º. 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 spring form 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. |
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