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 your oven to 325°F (163°C). If using a water bath, wrap the outside of a springform pan with foil to prevent leaks and prepare a baking dish filled with hot water.

Step 2: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Firmly press this mixture into the bottom of your springform pan to form the crust. Set aside.

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

Step 4: Add eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to keep the cheesecake texture tender.

Step 5: Pour the cheesecake filling evenly over the prepared crust. Tap the pan lightly on the counter to release any trapped air bubbles.

Step 6: Place the springform pan into the water bath and bake for 55 to 65 minutes. The edges should be set while the center will still have a slight jiggle.

Step 7: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Step 8: Chill the cheesecake in the refrigerator for at least 6 hours or overnight to fully set.

Step 9: Before serving, whip the heavy cream until stiff peaks form and pipe it around the cheesecake’s edges. Drizzle with extra caramel sauce to garnish.

Step 10: Use a warm knife to slice the cheesecake cleanly, and enjoy the rich, coffee-infused dessert.

Tips & Variations

For a stronger coffee flavor, try using cold brew concentrate instead of brewed espresso.

Use a spray oil or butter on the springform pan to ensure easy release of the cheesecake.

Try adding a pinch of sea salt to the caramel sauce for a salted caramel twist.

If you prefer, substitute the graham cracker crust with crushed biscotti or chocolate cookie crumbs for a different base.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake it without a water bath, but the water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, watch the baking closely and avoid overbaking.

How do I prevent cracks on the cheesecake surface?

Use room temperature ingredients, avoid overmixing, bake in a water bath, and cool the cheesecake gradually by leaving it in the oven with the door slightly open. These steps help prevent cracking.