White Chocolate Caramel Macchiato Cheesecake

I need to buy a springform pan! I cheated and used a premade crust, so it came out more like a cheesecake pie. Still yummy though!


  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 2 tablespoons white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 8 oz White Chocolate Chips
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • 1/3 cup brewed espresso or strong coffee
  • 2 teaspoons vanilla extract
  • pressurized whipped cream
  • caramel ice cream topping

DIRECTIONS Preheat oven to 350 degrees F (175 degrees C).

Lightly coat a 9-in springform pan with nonstick cooking spray.

  1. 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.

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

  3. 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, melted white chocolate and vanilla. Pour batter into the baked and cooled

  4. 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.

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

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