Caramel Mac­chi­ato Cheese­cake with Kahlúa

Allrecipes - - Recipe Index - ar­­chi­ato-cheese­cake

For Cheese­cake

2 cups gra­ham cracker crumbs

(10 cracker rec­tan­gles)

¼ cup but­ter, melted

1 cup plus 1 Tbsp. sugar

3 (8-oz.) pack­ages cream

cheese, soft­ened

3 eggs

1 (8-oz.) con­tainer sour cream

¼ cup Kahlúa cof­fee liqueur

(or brewed espresso)

2 tsp. vanilla ex­tract

2 Tbsp. caramel ice cream top­ping For Kahlúa Whipped Cream

1 cup whip­ping cream

¼ cup pow­dered sugar

1½ Tbsp. Kahlúa cof­fee liqueur (or

brewed espresso)

½ tsp. vanilla ex­tract

Cin­na­mon for dust­ing (op­tional)

Make Cheese­cake 1. Pre­heat oven to 350°F. Lightly coat a 9-inch spring­form pan with non­stick cook­ing spray. Wrap bot­tom tightly with foil. Mix to­gether gra­ham cracker crumbs, but­ter, and 1 Tbsp. sugar in a bowl un­til well com­bined. Press into bot­tom and 1 inch up sides of pre­pared spring­form pan. Bake 8 min­utes. Let cool on a wire rack. Re­duce oven tem­per­a­ture to 325°F.

2. Beat cream cheese in a large bowl with an elec­tric mixer un­til fluffy. Grad­u­ally add re­main­ing cup sugar, beat­ing un­til blended. Add eggs, 1 at a time, beat­ing well af­ter each ad­di­tion. Stir in sour cream, liqueur, and vanilla. Pour into cooled crust. Set spring­form pan in a roast­ing pan; pour enough hot wa­ter into roast­ing pan to reach halfway up sides of spring­form pan. 3. Bake 1 hour. Prop oven door open slightly and let cheese­cake rest in oven 15 min­utes more. Run a knife around edge. Cool on a wire rack to room tem­per­a­ture, then cover with a pa­per towel and plas­tic wrap.

Chill at least 8 hours or up to 3 days. Spread top with thin layer of caramel top­ping.

Make Kahlúa Whipped Cream

4. Up to 3 hours be­fore serv­ing, beat whip­ping cream in a large chilled bowl with an elec­tric mixer on high un­til soft peaks form. Sprin­kle in pow­dered sugar; beat un­til stiff peaks form. (It’s OK if you over­whip a lit­tle here.) Fold in liqueur and vanilla with a rub­ber spat­ula. Pipe or spoon around edge of cheese­cake. [We piped al­ter­nat­ing dol­lops with and with­out a star tip.] Dust whipped cream with cin­na­mon (if us­ing).

PER SERV­ING: 536 CAL; 37g FAT (21g SAT); 7g PRO; 42g CARB; 0.6g FIBER; 325mg SODIUM; 28g SUG­ARS

“If you love choco­late, make this a mocha cheese­cake by stir­ring 8 ounces melted

semisweet choco­late into the bat­ter. Heav­enly!”


343 RE­VIEWShands-on 35 min to­tal 9 hr, 35 min serves 12 sub­mit­ted by: dawn

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