Caramel Macchiato Cheesecake

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Ingredients

• 1 1/2 cups vanilla wafer crumbs
• 1/4 cup unsalted butter, melted
• 3 containers (24 oz) Norman's Kosher Cholov Yisroel Cream Cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/3 cup strong brewed coffee, cooled
• 1/3 cup caramel sauce

Instructions

1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the vanilla wafer crumbs and melted butter until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan.
3. In a large mixing bowl, beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, mixing until well combined. Stir in the vanilla extract and brewed coffee.
4. Pour the cheesecake batter into the prepared crust and smooth the top with a spatula. Bake for 50-55 minutes, or until the center is set and the edges are lightly golden.
5. Remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight.
6. Before serving, drizzle caramel sauce over the top of the cheesecake. Slice and serve.

Caramel Macchiato Topping

Ingredients

• 1/3 cup heavy cream
• 1/3 cup caramel sauce
• 1 tbsp instant coffee crystals

Instructions

1. In a small saucepan, heat the heavy cream until it just begins to boil. Remove from heat.
2. Add the caramel sauce and instant coffee crystals to the hot cream and whisk until smooth.
3. Let cool to room temperature, then drizzle over the cheesecake before serving.