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!

INGREDIENTS
(Nutrition)

  • 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
    crust.

  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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