|Caramel Macchiato Cheesecake|
Caramel Macchiato Cheesecake
2 cups graham cracker crumbs
½ cup butter, melted
2 TB. white sugar
3 (8 oz.) pkgs. cream cheese, softened
1 cup white sugar
1 (8 oz.) container sour cream
¼ cup brewed espresso or strong coffee
2 tsp. vanilla extract
1 cup white chocolate chips
Caramel ice cream topping (I used Stonewall Kitchen’s Coffee Caramel Sauce)
Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with nonstick cooking spray.
Mix together the graham crackers, melted butter, and 2 TB. 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 cool on a wire rack.
Reduce oven temperature to 325 degrees.
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, white chocolate chips, and vanilla. Pour batter into the baked and cooled crust.
Bake cheesecake 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 cheesecake 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. ~ Serves 12