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Espresso Cheesecake

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A creamy and indulgent espresso cheesecake with a crunchy biscuit crust, drizzled with caramel sauce.

Ingredients

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  • 2 cups cream cheese
  • 1 cup sugar
  • 1 cup heavy cream
  • 1 cup espresso or strong coffee
  • 1 teaspoon vanilla extract
  • 1 cup biscuit crumbs
  • 1/2 cup caramel sauce

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream the cream cheese and sugar until smooth.
  3. Add the heavy cream, espresso, and vanilla extract, and mix until well combined.
  4. Prepare the biscuit crust by combining biscuit crumbs and melted butter.
  5. Form the biscuit mixture into the bottom of a springform pan.
  6. Combine the cheesecake mixture with the crust, smoothing the top with a spatula.
  7. Bake for 45-50 minutes until set.
  8. Cool and refrigerate for at least 4 hours.
  9. Drizzle with caramel sauce before serving.

Notes

Make sure your cream cheese is at room temperature. Chill the cheesecake for the best texture and flavor.

Nutrition

Find it online: https://tashirecipez.com/espresso-cheesecake-2/

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