Caramel Macchiato Cheesecake Recipe

Caramel Macchiato Cheesecake Recipe
serves 10

• 2 cups graham cracker crumbs
1/2 cup melted butter
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
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch pan with nonstick cooking spray.
Mix together the graham cracker crumbs, melted butter and 2 tablespoons of sugar. Press flat into the bottom of the pan and 1 inch up the sides. Bake in preheated oven for 8-10 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. Slowly 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 the caramel macchiato 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 pan with plastic wrap, and chill in the refrigerator for 8-10 hours.
Cut the caramel macchiato cheesecake into wedges and garnish each slice with whipped cream and caramel sauce

Serve and enjoy the Caramel Macchiato Cheesecake Recipe Dessert

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