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Caramel Macchiato Cheese Cake

5 star rating
 

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Submitted by: cupatea1962949

 

Espresso and vanilla flavor the cream cheese-sour cream mixture in this cheese cake. The slices are drizzled with caramel topping.
 

Ingredients

  • 2 cups graham cracker crumbs
  • 2 Tablespoons granulated sugar
  • 1/2 cup butter, melted
  • PAM Original NonStick Cooking Spray
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 (8 ounce) container sour cream
  • 1/4 cup espresso or triple strength brewed coffee, cooled
  • 2 teaspoon pure vanilla extract
  • 1 (7 ounce) can whipped cream
  • Caramel ice cream syrup

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Method

Stir together graham cracker crumbs, 2 tablespoons sugar and butter; press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 for 8 minutes. Cool on wire rack. Reduce oven temperature to 325. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating at low speed after each addition, just until combined. Stir in sour cream, espresso and vanilla. Pour batter into crust. Bake at 325 for 1 hour and 5 minutes, or until nearly set in center; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven and immediately run a knife around edge of pan, releasing sides. Cool completely in pan on a wire rack; cover and chill thoroughly. Remove sides of springform pan. To serve, slice and garnish each serving with whipped cream and caramel sauce drizzled over top.

 

Notes:

 

Number of Servings: 12

 

Submitted by: cupatea1962949 ()

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