Caramel Macchiato Cheesecake

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Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons granulated sugar

New York-Style Filling

• 3 containers Norman's Kosher Cholov Yisroel Cream Cheese (24 ounces total)
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/4 cup brewed espresso, cooled

Caramel Macchiato Topping

• 1 cup heavy cream
• 1/2 cup light brown sugar
• 1 tablespoon unsalted butter
• 1/4 cup brewed espresso
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 325°F.
2. In a small bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add in the sugar, eggs, vanilla extract, and cooled espresso. Beat until everything is well combined.
4. Pour the filling over the cooled crust and bake in the preheated oven for 45-50 minutes. The edges should be slightly golden and the center should be almost set but still slightly jiggly when you give the pan a shake. Let the cheesecake cool to room temperature before chilling in the fridge for at least a couple of hours or overnight.
5. In a small saucepan, combine the heavy cream, brown sugar, and butter. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to bubble. Add the brewed espresso and vanilla extract and stir until everything is well combined. Remove from heat and let the mixture cool for a few minutes.
6. Pour the caramel macchiato sauce over the cheesecake and return it to the fridge for at least another hour before serving.