Salted Caramel Espresso Cheesecake

Shortbread Base Ingredients

• 1 1/2 cups shortbread cookies (crushed)
• 1/4 cup unsalted butter (melted)

Salted Caramel Cheesecake Filling Ingredients

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese
• 1 cup sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup salted caramel sauce

Kahlua & Espresso Cheesecake Topping Ingredients

• 1/4 cup Kahlua
• 1 tbsp espresso powder
• 2 tbsp sugar
• 1/2 cup sour cream

Instructions

1. Preheat the oven to 350°F. Grease an 8-inch springform pan.
2. In a bowl, mix together the shortbread cookie crumbs and melted butter.
3. Press the mixture evenly into the bottom of the prepared pan. Bake the crust for 10 minutes, then remove from the oven and let cool.
4. In a large mixing bowl, beat the Norman's Kosher Cholov Yisroel Cream Cheese on medium speed until smooth.
5. Add in the sugar and vanilla extract and continue beating until light and creamy.
6. One by one, add in the eggs, mixing well after each addition.
7. Add salted caramel sauce to the mixture and stir until well combined.
8. Pour the cheesecake filling into the prepared crust and smooth it out with a spatula. Bake for 40 to 45 minutes or until the edges are gently set but there is still a slight jiggle in the center.
9. Let the cheesecake cool for a few minutes before preparing the topping.
10. In a small saucepan, combine Kahlua, espresso powder, and sugar. Heat on medium until the sugar dissolves, then remove from heat. Stir in the sour cream until the mixture is smooth.
11. Pour the Kahlua & Espresso topping over the cheesecake and spread it evenly with a spatula.
12. Refrigerate the cheesecake for at least 4 hours or preferably overnight before serving.