Caramel Macchiato Cheesecake Recipes

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform 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 springform 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 springform 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.

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350F (175 degrees C).
• Lightly coat a 9-inch springform 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 springform 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 325F (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 springform 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.
• Cook time does not include refrigeration.