An indulging combination for coffee and cheesecake lovers – this luscious recipe combines the two stars. The caramel ice cream topping is the cherry-on-top that brings life to this adorable caramel macchiato cheesecake. Smart Recipes, American Recipes, Eggs Recipes, Recipes Eggs American Caramel Macchiato Cheesecake Caramel Macchiato Cheesecake Recipe | PT1H30M Serves 12 Ingredients: 2 Cups Graham Cracker Crumbs 0.5 Cup Butter 1.125 Cup White Sugar 24 Ounces Cream Cheese 3 Eggs 8 Ounces Sour Cream 0.25 Cup Brewed Espresso Or Strong Coffee 2 Teaspoons Vanilla Extract 1 Cup Pressurized Whipped Cream 0.5 Cup Caramel Ice Cream Preheat oven to 350 degrees. Lightly, grease a 9-inch springform pan. For crust: In a bowl, add graham cracker crumbs, butter and 2 tablespoons of sugar and mix until well combined. Place crumb mixture into prepared springform pan and press in the bottom and 1-inch up the sides. Bake for about 8 minutes. Remove from oven and keep onto a wire rack to cool. Now, set the oven to 325 degrees. In a large bowl, add cream cheese and with an electric mixer, beat until fluffy. Slowly, add remaining 1 cup of sugar, beating continuously until well combined. Add eggs, one at a time, beating well after each addition. Add coffee, sour cream and vanilla extract and stir to combine. Place mixture over cooled crust and bake for about 1 hour and 5 minutes. Now, turn the oven off but keep the cheesecake inside the oven for about 15 minutes, with partially opened door and allow the cheesecake to rest for 15 minutes. Remove from oven and carefully, run a knife around the edges. Place cheesecake onto a wire rack to cool completely. With a plastic wrap, cover the pan and refrigerate for about 8 hours. Cut cheesecake into desired sized wedges and serve with the topping of whipped cream and caramel ice cream.

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