where did the time go?? it’s already Easter!! this week has gone by so fast, and luckily i’m only cooking for four this year! one of my sisters is going to her in-laws for dinner, and my parents are in Vietnam for their usual bi-yearly vacation. i’m excited because since i don’t have to cook for too many i can plan a simple menu! i’m already drooling thinking of the brown sugar ham, prime rib, green bean casserole, and stuffing…and most importantly…dessert!! this year i’m making a caramel espresso cheesecake! super yummy! i made this cheesecake for a Christmas get together with my girlfriends and everyone loved it! very easy recipe as well!

1 cup crushed graham crackers (you can use plain or cinnamon sugar- i’ve made the cheesecake using both, and they turn out equally yummy! or if you’re pressed for time, you can buy one of those pre-made graham cracker pie crusts. if you use a pre-made crust you will not need the next two ingredients)

1/4 cup melted butter

1 tbsp sugar

2- 8 ounce containers of low fat cream cheese

1- 8 ounce container of low fat sour cream

2 eggs

1 tsp vanilla

3 tbsp brewed espresso (or very strong coffee)

whipped cream

caramel ice cream topping

Preheat oven to 350 degrees. Using non-stick spray, coat a 9in pie pan.

Mix graham cracker crumbs, tbsp sugar, and melted butter. Press into pie pan. Bake in preheated oven for 8 minutes. Remove and let cool.

Once the crust is complete, reduce the heat to 325 degrees.

In a large bowl, using an electric mixer, beat the cream cheese, gradually adding the sugar. Add the eggs, cream cheese, vanilla, and espresso. Pour batter into the prepared crust pan.

Bake for about 60 minutes. Remove from oven and let rest for about 15 minutes. Cover and refrigerate over night, or for 8 hours.

Serve with whipped cream and caramel drizzled on top.