Prep: 35 mins | Cook: 1 hr 28 mins | Additional: 8 hrs | Total: 10 hrs 3 mins | Servings: 12 | Yield: 1 9-inch cheesecake
The sweet whipped cream and caramel sauce on top of the soft graham cheesecake is very satisfying! I enjoyed every bite of this awesome cake. Give this one a try and have yourself a sweet day!
2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 large eggs eggs
1 (8 ounces) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
Pressurized whipped cream
Caramel ice cream topping
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply non-stick cooking spray in a 9-inch springform pan.
Step 3: In a medium mixing bowl, add in the melted butter, graham cracker crumbs, and 2 tablespoons of sugar. Stir until well mixed.
Step 4: Transfer the mixture into the greased springform pan and press it on the bottom with 1-inch on the edges.
Step 5: Place inside the preheated oven and bake for 8 minutes or until heated through.
Step 6: Remove the pan from the oven and let it sit on a wire rack to cool at room temperature.
Step 7: Turn the heat down to 165 degrees C.
Step 8: In a large mixing bowl, add in the soft cream cheese and beat using an electric mixer until fuzzy.
Step 9: Add in 1 cup of sugar moderately and beat until well blended.
Step 10: Beat in eggs gradually. Add in espresso, vanilla, and sour cream. Stir until well mixed.
Step 11: Transfer the batter into the cooled crust.
Step 12: Place inside the preheated oven and bake for 1 hour. Turn off the oven and let it sit inside the oven for 15 minutes.
Step 13: Remove from the oven and run a knife on the sides to loosen the cake.
Step 14: Let it sit on a wire rack to cool and cover with plastic wrap. Place inside the fridge to chill for 8 hours.
Step 15: Slice the cheesecake and decorate with the caramel sauce and whipped cream.
Step 16: Serve and enjoy!
Per Serving: 485.5 calories; protein 7.7g 15% DV; carbohydrates 37.1g 12% DV; fat 35g 54% DV; cholesterol 140.6mg 47% DV; sodium 363.4mg 15% DV.
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