Dawn NoltAuthorDawn NoltCategoryTags, DifficultyAdvancedRating

This creamy, decadent cheesecake will soothe any coffee lovers craving!

Yields12 Servings

Cheesecake
 2 cups graham cracker crumbs
 ¼ cup butter, melted
 1 cup + 1 T. sugar
 3 (8 oz.) packages cream cheese, softened
 3 Nature's Yoke eggs
 8 oz sour cream
 ¼ cup brewed expresso
 2 tsp vanilla
 caramel ice cream topping
Espresso Whipped Cream
 1 cup whipping cream
 ¼ cup powdered sugar
 1 ½ tbsp brewed espresso
 ½ tsp vanilla

1

Preheat oven to 350 F. Lightly coat a 9-inch spring form pan with nonstick cooking spray. Wrap bottom tightly with foil.

2

Mix together graham cracker crumbs, butter, and 1 T. sugar in a bowl until well combined. Press into bottom and 1 inch up sides of prepared spring form pan. Bake 8 minutes. Let cool on a wire rack.

3

Reduce oven temperature to 325 F.

4

Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually add remaining cup sugar, beating until well blended.

5

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.

6

Place spring form pan into a larger baking pan. Add 1 inch of hot water to larger pan. 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 spring form pan with plastic wrap, and chill in the refrigerator for 8 hours.

Espresso Whipped Cream
7

Beat whipping cream in a large chilled bowl with an electric mixer on high, until soft peaks form.

8

Sprinkle in powdered sugar; beat until stiff peaks form. Fold in espresso and vanilla with a rubber spatula. Pipe cream onto cheesecake before serving.

Before Serving Cheesecake
9

Drizzle cheesecake with caramel topping. Pipe espresso whipped cream onto cheesecake. Enjoy!

Ingredients

Cheesecake
 2 cups graham cracker crumbs
 ¼ cup butter, melted
 1 cup + 1 T. sugar
 3 (8 oz.) packages cream cheese, softened
 3 Nature's Yoke eggs
 8 oz sour cream
 ¼ cup brewed expresso
 2 tsp vanilla
 caramel ice cream topping
Espresso Whipped Cream
 1 cup whipping cream
 ¼ cup powdered sugar
 1 ½ tbsp brewed espresso
 ½ tsp vanilla

Directions

1

Preheat oven to 350 F. Lightly coat a 9-inch spring form pan with nonstick cooking spray. Wrap bottom tightly with foil.

2

Mix together graham cracker crumbs, butter, and 1 T. sugar in a bowl until well combined. Press into bottom and 1 inch up sides of prepared spring form pan. Bake 8 minutes. Let cool on a wire rack.

3

Reduce oven temperature to 325 F.

4

Beat cream cheese in a large bowl with an electric mixer until fluffy. Gradually add remaining cup sugar, beating until well blended.

5

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.

6

Place spring form pan into a larger baking pan. Add 1 inch of hot water to larger pan. 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 spring form pan with plastic wrap, and chill in the refrigerator for 8 hours.

Espresso Whipped Cream
7

Beat whipping cream in a large chilled bowl with an electric mixer on high, until soft peaks form.

8

Sprinkle in powdered sugar; beat until stiff peaks form. Fold in espresso and vanilla with a rubber spatula. Pipe cream onto cheesecake before serving.

Before Serving Cheesecake
9

Drizzle cheesecake with caramel topping. Pipe espresso whipped cream onto cheesecake. Enjoy!

Caramel Macchiato Cheesecake