Ingredients

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for crust)

6 tablespoons unsalted butter, melted

24 ounces cream cheese (made with microbial or vegetarian rennet)

3/4 cup sour cream

1 cup granulated sugar (for filling)

2 teaspoons alcohol-free vanilla extract

1/4 cup brewed espresso, cooled

3 large eggs

1/2 cup caramel sauce (plus extra for topping)

1/2 cup heavy cream (for whipped topping)

Instructions

Step 1: Preheat oven to 325°F (163°C). If using a water bath, wrap the springform pan in foil and prepare a baking dish with hot water.

Step 2: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the base of the springform pan and set aside.

Step 3: In a large bowl, beat the cream cheese until smooth. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix until well combined.

Step 4: Add the eggs one at a time, mixing just until combined after each addition. Avoid overmixing to prevent cracks.

Step 5: Pour the filling over the crust and gently tap the pan on the counter to release any air bubbles.

Step 6: Bake the cheesecake in the water bath for 55–65 minutes, until the edges are set but the center still jiggles slightly.

Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 8: Refrigerate the cheesecake for at least 6 hours or preferably overnight to fully set.

Step 9: Before serving, whip the heavy cream until soft peaks form. Pipe whipped cream around the cheesecake edges and drizzle with extra caramel sauce.

Step 10: Slice the cheesecake using a warm knife for clean cuts and enjoy this delicious coffee-inspired dessert.

Tips & Variations

Use freshly brewed espresso for the best coffee flavor, or substitute with strong brewed coffee if needed.

For a stronger caramel taste, swirl extra caramel sauce into the filling before baking.

Try adding a pinch of cinnamon or nutmeg to the crust mixture for subtle warm spices.

To make the whipped topping more stable, add a tablespoon of powdered sugar while whipping the cream.

FAQs

Can I make this cheesecake without a water bath?

Yes, but the water bath helps prevent cracks and ensures even baking. Without it, bake in a regular pan and monitor closely, but expect slight cracks on the surface.

What type of caramel sauce works best?

Use a smooth, pourable caramel sauce that you enjoy eating by itself. Homemade or store-bought caramel both work fine, but avoid overly thick or hardened sauces for mixing into the filling.