Salted Caramel Macchiato Cheesecake with Shortbread Crust Recipe

Shortbread Crust Ingredients:

• 6oz shortbread cookies, finely crushed
• 2 tablespoons sugar
• 4 tablespoons melted unsalted butter

Salted Caramel Cheesecake Filling Ingredients:

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/3 cup salted caramel sauce
• 1 teaspoon vanilla extract

Caramel Macchiato Topping Ingredients:

• 1/3 cup heavy cream
• 1/3 cup salted caramel sauce
• 1 teaspoon instant coffee granules

Instructions:

1. Preheat oven to 325°F and wrap the bottom of a 9-inch springform pan with aluminum foil to make it watertight.
2. Mix the crushed shortbread cookies, sugar, and melted butter together in a medium bowl. Then press the mixture into the bottom of the prepared springform pan.
3. Bake the shortbread crust for 8-10 minutes, then remove from oven and let it cool down for at least 10 minutes.
4. Meanwhile, in a large mixing bowl using an electric mixer, beat the softened cream cheese until creamy and smooth, about 2-3 minutes.
5. Add the sugar, sour cream, salted caramel sauce, and vanilla extract to the bowl and beat until well combined, less than a minute.
6. Beat in the eggs one at a time until just blended, scraping down the sides and bottom of the bowl as needed.
7. Pour the cheesecake filling over the cooled shortbread crust in the prepared pan and smooth the top with a spatula.
8. Bake the cheesecake for 50-60 minutes or until the edges are lightly golden and the center is only slightly jiggly.
9. Remove the cheesecake from the oven and let it cool to room temperature. Then cover with plastic wrap and refrigerate overnight.
10. The next day, prepare the caramel macchiato topping. In a small saucepan set over medium heat, whisk together the heavy cream, salted caramel sauce, and instant coffee granules until the mixture is smooth and heated through.
11. Pour the caramel macchiato topping over the chilled cheesecake and smooth it out with a spatula.
12. Refrigerate the cheesecake for at least 30 minutes to allow the topping to firm up before slicing and serving.