Caramel Macchiato Cheesecakes
Presented by Zest
- 2 cups graham cracker crumbs
- 3/4 cup sugar
- 1 T cocoa powder
- 1 tsp. instant espresso powder
- 4 oz. melted butter
- 12 oz. cream cheese, softened
- 1 cup granulated sugar
- 1 cup caramel sauce (homemade or store-bought) + more for drizzling
- 1/4 cup sour cream
- 1 whole egg
- 1 egg yolk
- Whipped cream
Preheat oven to 300°F. Place six 3-inch ring molds on baking sheet lined with parchment.
In small bowl combine graham cracker crumbs, sugar, cocoa powder, instant espresso powder, and melted butter. Stir until combined. Press into prepared ring molds and partially up the sides.
With paddle attachment of stand mixer, cream together cream cheese and granulated sugar. Add caramel slowly until combined. Add sour cream, egg, and egg yolk. Beat until just combined. Pour batter onto crusts. Bake for 25 to 30 minutes or until center no longer looks wet and shiny. Let cool completely.
Transfer to serving plates and garnish with caramel and whipped cream.
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As seen in the Summer/Fall 2019 Issue
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