A delightful fusion of creamy cheesecake and rich caramel macchiato flavors, perfect for dessert lovers.
Preparation time
30min
Cooking time
1h
Ingredients
12 Servings
- 100 g butter
- 120 ml caramel sauce
- 800 g cream cheese
- 4 eggs
- 60 ml espresso
- 200 g graham cracker crumbs
- 240 ml sour cream
- 200 g sugar
- 10 ml vanilla extract
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
Mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a springform pan to form the crust.
Step 3
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition.
Step 4
Stir in the sour cream, vanilla extract, and brewed espresso until fully incorporated.
Step 5
Pour the cheesecake batter over the crust in the springform pan.
Step 6
Bake in the preheated oven for 60 minutes, or until the center is set.
Step 7
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for an hour.
Step 8
Once cooled, refrigerate for at least 4 hours or overnight.
Step 9
Before serving, drizzle the caramel sauce over the top of the cheesecake.