This is why I will be married to him forever (well, it’s part of the reason why): Last night I came home after eight nights away on a Florida vacation with Naomi and my mother. Not only did Kris hold down the fort (and keep it reasonably clean) for all that time–he surprised me with a “welcome home” dinner after the kids went to sleep.
As if the Trader Joe’s Burgundy & Pepper Lamb Tips with a side of asparagus wasn’t enough–he’s back in the kitchen afterward and comes out with a slice of Caramel Macchiato cheesecake, nestled next to which is a scoop of Breyer’s Dulce de Leche ice cream, both drizzled in caramel sauce and topped with whipped cream. I thought I was going to faint.
The man baked! The man made me cheesecake! And not only that, his cheesecake did not crack down the middle like mine always do (I usually cover the cracks with sliced strawberries). It looked darn near perfect. And it tasted…well, let’s just say you need to try some. I don’t care if you’re on a diet. Trust me, this cheesecake is worth every calorie. Write down this recipe (or find it at AllRecipes.com):
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tablespoons white sugar
- 3 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 (8 ounce) container sour cream
- 1/4 cup brewed espresso or strong coffee
- 2 teaspoons vanilla extract
- pressurized whipped cream
- caramel ice cream topping
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
