Salted Caramel Macchiato Cheesecake

Graham Cracker Base

• 2 cups Graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup unsalted butter, melted

Salted Caramel Filling

• 24 ounces Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
• 1/4 cup heavy cream
• 1/2 cup salted caramel sauce

Caramel Macchiato Topping

• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/2 cup salted caramel sauce
• 2 tablespoons brewed espresso

Directions

1. Preheat the oven to 350°F and wrap the bottom of a 9-inch springform pan with aluminum foil.
2. In a medium mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
3. Press the mixture into the bottom of the prepared springform pan. Bake for 10-12 minutes or until lightly browned. Set aside to cool while you make the filling.
4. In a large mixing bowl, beat cream cheese until light and fluffy.
5. Add sugar, vanilla extract, and heavy cream. Mix until well combined.
6. Beat in eggs, one at a time, making sure each egg is fully incorporated before adding the next.
7. Stir in the salted caramel sauce until well combined.
8. Pour the filling into the cooled crust and smooth the top with a spatula.
9. Bake for 50-55 minutes or until the center is almost set but still slightly jiggly.
10. Allow to cool to room temperature, then chill for at least 4 hours or overnight.
11. When ready to serve, make the topping by heating heavy cream, sugar, and vanilla extract in a small saucepan over medium heat. Cook until sugar is fully dissolved.
12. Add salted caramel sauce and brewed espresso. Whisk until mixture is smooth and glossy.
13. Pour the topping over the chilled cheesecake, then slice and serve.