Ingredients: |
Ingredients: 2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or strong coffee (Cafe Bustelo works well)
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping
(Optional) chopped pecans
|
Directions: |
Directions:Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch spring form 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 spring form 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 325 degrees F (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 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. You can also add chopped pecans to sprinkle on top.
|
Personal
Notes: |
Personal
Notes: This is worth the overnight wait for this cheesecake. Use regular coffee instead of espresso if you do not like a full flavor of coffee.It is deceiving because, when you are mixing it together, it will seem like it doesn't taste like coffee at all. NOT the case. After baking and being refrigerated,the flavor comes through.
|
This recipe for Caramel Macchiato Cheesecake is from