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Espresso Caramel

Make Espresso Caramel at home with Sugar, Butter, Whipping Cream, Espresso Powder, and Vanilla Extract. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1/3 cup
• 1/2 cup
• 2 1/2 tbsp
• 3/4 cup
• 3 tsp
• 1/2 cup
• 2 cup
• 2/3 cup
• 4 tbsp
• 1 cup

Method (preview)

1. 1

   Grease the bottom of a 9 or 10 inch spring form pan.

2. 2

   In a small bowl, combine crumbs, sugar and butter.

3. 3

   Press into the bottom of the prepared spring form pan.

4. 4

   Heat whipping cream almost to boiling, then dissolve espresso powder into it. Set aside to cool.

5. 5

   Cream together cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla.

6. 6

   Pour over the prepared base and bake at 325 degrees F for 50 minutes to an hour.

7. 7

   Remove the cake from the oven and run a sharp knife completely around the edge of the pan.

8. 8

   Allow the cheesecake to cool thoroughly on a wire rack at room temperature. Refrigerate only when completely cooled. Top with Caramel Sauce.

9. 9

   Boil the sugar and water over medium heat until the mixture begins to turn a light amber color.

10. 10

    When the color is right, quickly add the butter and stir quickly until the butter is melted.

11. 11

    Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.

12. 12

    Cool completely.

13. 13

    Store in an airtight plastic container or in a mason jar.