everybody likes it!!

Delicious!! This cheesecake has the perfect amount of espresso and caramel in it!! I used a prepared graham cracker crust - I should have used 2 of them because I overfilled the crust and still had quite a bit left over. Also, mine cracked (a first for me). So, next time, I will use two crusts, cook them for half an hour and then let them sit in the oven for an hour. My teenager and her friend were so excited to try this recipe and now they love it!

I found this recipe originally in a magazine and tried it out because my sister LOVES Caramel Iced Coffee at Dunkin Donuts. Soooo good. Though it doesn't travel easily. Hehe.

I served this for my husbands Granny on Easter and it went fast. The recipe is great and I used the can of Starbucks espresso from Wal-Mart and was worried it would be too weak and poured in too much coffee. I will make it again with the amount of coffee the recipe suggests. Everyone was bouncing off the walls and my husband liked it but said it was too much coffee. The consistency was perfect smooth and no cracks using the waterbath. Not bad for being my 1st cheesecake!

FANTASTIC! This was my first cheesecake and it was very easy to make...however i forgot to wrap my pan with aluminum foil before i put it in the water bath...as a result, water leaked in and the crust got soggy..but nonetheless the cake turned out DELICIOUS! I bought both the caramel sauce and a double shot of espresso from Starbucks!!!

I made this for my boyfriend's birthday. and it was my first cheesecake. I added more espresso (about 1/3 cup + 2 tbsp) reduced sour cream (2/3 cup) and added 1/3 cup irish cream. Sub. digestive biscuits for the graham crackers (I live in Italy) and omitted the sugar in the crust. also cooked it in a water bath. it turned out perfect! Maybe a little too sweet for me but everyone loved it. i will make it again!!! thanks for the recipe

Made this for a large dinner party and it was a huge hit. I was told it should be named "the big O" 'cause after the first bite everyone's eyes would get huge and the first word out of their mouth would be "OH my...(goodness, gosh, etc.)" I did use some toasted, ground almonds in the crust and used a double shot of espresso from Starbucks for the cheesecake. A double shot was exactly 1/4 cup. This one is a keeper.

I think this is an AMAZING cheesecake! I love coffee and caramel! However there are a few changes that I make to the recipe. When making the crust I add in brown sugar and cinnamon (it's sooo good!). Then for the caramel topping I boil sweetend condensed milk for 3 hours then carefully spread this topping onto the cheesecake. It is a beautiful outcome, I always get rave reviews!!

My husband LOVED this cheesecake!! I did use the water bath and it turned out wonderfully!

Excellent but I added more espresso

O.K. Made this last night in preparation for today's annual first quarter parent/teacher conference teacher dinner, in which parents provide dinner for the teachers who are stuck at school from 8am-8pm. Anyway, so I was "assigned" dessert. Since I'm famous for cheesecake these days, and I've been looking at this recipe for months, I decided to try it. This made the ugliest cheesecake I have ever made... but that was my own fault - I tried to marble in some caramel, but I just ended up with cracks the size of the Grand Canyon. I almost didn't bring it - made a strawberry-banana cake as back-up - but when I looked at my lonely, cracked caramel macchiato cheesecake in the fridge, the one for which I went to Outpost Natural Foods to pick up the best Espresso this side of the Mississippi, I knew I had to do something with it... especially after I sampled a slice. This cheesecake tasted TOO GOOD not to share. So, I strapped on my apron, whipped up some vanilla whipped cream, added a delicately thin layer to the top of the cheesecake, and drizzled it with caramel sauce. ABSOLUTELY BEAUTIFUL! Perfect creamy caramel espresso flavor. I used vanilla wafers for the crust, added 3 T caramel sauce to the filling, and had to use a little bit of plain yogurt because I didn't have enough sour cream. Other than that, followed the recipe to a T. Definitely a cheesecake I'll be making again... just not with the caramel ribbon.

I made this for a dinner party and everyone loved it.

This cheesecake was absolutely incredible! I went to Starbucks and asked for a quadruple shot of espresso, used 1/4 cup for the recipe, then froze the rest in an ice cube tray to use for iced mochas. I baked it in a water bath, and when the hour was up, I turned off the oven and left the cheescake in the oven to cool for a few hours. Absolutely no cracks! I made it a couple of days ahead so the flavors had time to mature, and served it with drizzled caramel and whipped cream, just like in the picture.

Loved this cheesecake. My sister said that it is her favorite of all the cheesecakes I've made (quite a few). I had a little trouble getting my coffee strong enough. Than, I thought that there was not enough coffee taste in the cheesecake. Next time I will make some strong espresso.

WOW!! This was a great tasting cheesecake. Very easy to make. The caramel and whipped topping make it even better. I made this for a work function and everyone loved it.

This was awesome. I'm not the biggest fan of coffee but I wanted a change from regular cheesecake and this fit the bill perfectly! I made Praline Sundae Topping (also found on this site, but omitted the nuts) and used it over the cheesecake slices instead of store bought caramel sauce. I also drizzled some slices with chocolate. Both versions were delish and I'll definitely be making this again!

This was really yummy. I left out the coffee and instead put about 3 T. of the caramel topping into the cake batter. Also, once the batter was in the crust, but before it was baked, I drizzled some caramel topping over the top and swirled it around with a knife. It looked beautiful once it was baked. It won second place in a baking contest. :)

Amazing!! I love coffee and cheesecake, and this was the perfect combination of both! I only had an 8 1/2 inch pan, so the center turned out a little soft. I think 5 more minutes would have done the trick.

Wow. This was a winner. My husband loved it and he gave the recipes his blessing to go into my permanent recipe file. Will absolutely make it again. Much better than a regular chessecake.

Want a LOWFAT LOWCARB version? I used a crust of 1-1/2 cups toasted pecans, 2 tbl soy flour, 2 tbl Splenda ground in food processor. Add one egg white. Press in pan and bake 350 for 15 minutes. (Blaine's Low Carb Kitchen recipe) For the filling, I used lowfat cream cheese (One 8 ounce pkg.), lowfat sourcream (8 ounces), one egg, 1/3 cup sugar. For the topping, I took sugar free cool whip and mixed in a little caramel syrup and layered it on thick. YUM!