Description
This elegant cheesecake features a rich, creamy filling infused with the distinct notes of coffee and vanilla, layered over a buttery graham cracker crust. Each slice is generously draped with a luscious caramel sauce, offering a harmonious blend of sweet and subtly bitter flavors. The texture is smooth and decadent, complemented by the slight crunch of the crust and a delicate crumbly topping. It is a sophisticated dessert, perfect for any occasion.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 cup strong brewed espresso or coffee, cooled
- 3 large eggs
- 1/2 cup sour cream
- For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
- For the Crumb Topping (Optional):
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare the filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add 1 1/4 cups granulated sugar and flour, mixing until just combined. Beat in the vanilla extract and cooled espresso or coffee.
- Add eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Stir in the sour cream until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Prepare a water bath: Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on a wire rack. Once cooled, refrigerate for at least 6 hours, or preferably overnight, before serving.
- Prepare the caramel topping: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and allow the mixture to boil until it turns a deep amber color. This can take 8-12 minutes.
- Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble vigorously). Whisk continuously until smooth. Remove from heat and stir in the butter and sea salt until melted and combined. Let the caramel cool slightly before using.
- For the optional crumb topping: Combine 1/4 cup graham cracker crumbs with 1 tablespoon melted butter.
- To serve, remove the cheesecake from the springform pan. Drizzle generously with the cooled caramel sauce and sprinkle with the crumb topping, if desired.
Notes
Ensure cream cheese and eggs are at room temperature for a smooth, lump-free batter.
Do not overmix the batter once eggs are added; overmixing can introduce too much air, leading to cracks.
A water bath is crucial for even baking and a creamy texture, preventing cracks.
Chill the cheesecake thoroughly for the best texture and ease of slicing.
Leftover caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Prep Time: 45 minutes
- Cook Time: 75 minutes
Nutrition
- Calories: 480
- Fat: 27g
- Carbohydrates: 55g
- Protein: 7g