Caramel Macchiato Cheesecake
Original recipe makes 1 9-inch cheesecake
a.. 2 cups graham cracker crumbs
b.. 1/2 cup butter, melted
c.. 2 tablespoons white sugar
d.. 3 (8 ounce) packages cream cheese, softened
e.. 1 cup white sugar
f.. 3 eggs
a.. 1 (8 ounce) container sour cream
b.. 1/4 cup brewed espresso or strong coffee
c.. 2 teaspoons vanilla extract
d.. pressurized whipped cream
e.. caramel ice cream topping
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform
pan with nonstick cooking spray.
1.. 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.
2.. Reduce oven temperature to 325 degrees F (165 degrees C).
3.. 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.
4.. 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.
5.. To serve, cut the cheesecake into wedges and garnish each slice with
whipped cream and caramel sauce.
a.. PREP 35 mins
b.. COOK 1 hr 28 mins
c.. READY IN 10 hrs 3 mins
~ Enjoy the recipes and bon appettit ~
Arlette Arthur
[Non-text portions of this message have been removed]
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