Caramel Macchiato Cheese Cake

Espresso and vanilla flavor the cream cheese-sour cream mixture in this cheese cake. The slices are drizzled with caramel topping.

Ingredients:

• 2 cups graham cracker crumbs
• 2 Tablespoons granulated sugar
• 1/2 cup butter, melted
• PAM Original NonStick Cooking Spray
• 3 (8 ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 (8 ounce) container sour cream
• 1/4 cup espresso or triple strength brewed coffee, cooled
• 2 teaspoon pure vanilla extract
• 1 (7 ounce) can whipped cream
• Caramel ice cream syrup

Directions:

Stir together graham cracker crumbs, 2 tablespoons sugar and butter; press mixture into bottom and 1-inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350 for 8 minutes. Cool on wire rack. Reduce oven temperature to 325. Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating at low speed after each addition, just until combined. Stir in sour cream, espresso and vanilla. Pour batter into crust. Bake at 325 for 1 hour and 5 minutes, or until nearly set in center; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven and immediately run a knife around edge of pan, releasing sides. Cool completely in pan on a wire rack; cover and chill thoroughly. Remove sides of springform pan. To serve, slice and garnish each serving with whipped cream and caramel sauce drizzled over top.

Number of Servings: 12