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 the 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 in a bowl. 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, espresso, and caramel sauce. Mix until well combined.

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

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

Step 6: Place the springform pan in the water bath and bake for 55–65 minutes, until the edges are set but the center still jiggles slightly when shaken.

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

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

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

Step 10: Slice the cheesecake with a warm knife for clean cuts and enjoy.

Tips & Variations

Use a warm, wet knife when slicing to achieve smooth, clean pieces without cracking the cheesecake.

For a stronger coffee flavor, increase the espresso to 1/3 cup, but be careful not to add too much liquid.

Drizzle homemade salted caramel sauce for a delightful salty-sweet contrast.

If you don’t have a springform pan, use a regular round pan lined with parchment paper for easier removal.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake without a water bath, but it helps prevent cracking and keeps the texture creamy. If you skip it, watch the baking time closely and avoid overbaking.

Is it necessary to use alcohol-free vanilla extract?

Alcohol-free vanilla extract is preferred if you want to avoid alcohol, but regular vanilla extract works well too and won’t affect the flavor significantly.