• 1serving
  • 88minutes
  • 486calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB3, H
MineralsIodine, Chromium, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 2 cups graham cracker crumbs

  2. 1/2 cup butter, melted

  3. 2 tablespoons white sugar

  4. 3 (8 ounce) packages cream cheese, softened

  5. 1 cup white sugar

  6. 3 eggs

  7. 1 (8 ounce) container sour cream

  8. 1/4 cup brewed espresso or strong coffee

  9. 2 teaspoons vanilla extract

  10. pressurized whipped cream

  11. caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

  2. 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.

  3. Reduce oven temperature to 325 degrees F (165 degrees C).

  4. 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.

  5. 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.

  6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.


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