Coffeehouse Caramel Macchiato Cheesecake

Ingredients

• 0.3 cup pillsbury best® all purpose flour 
• 0.3 cup butter melted
• 0.3 cup smucker's® sundae caramel syrup flavored
• 0.5 cup vanilla caramel powdered coffee creamer flavored
• 32 oz cream cheese softened
• 4 large eggs room temperature
• 1.3 cups cinnamon graham cracker crumbs plus a pinch of cinnamon)
• 3 tablespoons medaglia d'oro® espresso coffee instant
• 14 oz condensed milk sweetened eagle brand® canned
• 2 teaspoons vanilla extract 
• 12 servings whipped cream 

Equipment

• bowl
• frying pan
• oven
• hand mixer
• springform pan
• kitchen scale

Directions

1. Preheat the oven to 300°F.
2. Mix graham cracker crumbs and butter in small bowl with a fork. Press firmly into bottom of 9-inch springform pan.Beat the cream cheese in large bowl with an electric mixer on medium until fluffy.
3. Pour sweetened condensed milk over cream cheese. Beat until smooth.
4. Add eggs, flour and vanilla.
5. Mix until well combined, but make sure not to overbeat after adding the eggs. Divide cream cheese mixture in half. If you have a scale, you can weigh it out. Half is about 28 ounces.Stir instant espresso into one half of the mixture until dissolved. If using the liquid coffee creamer, add 1 tablespoon to the espresso mixture.
6. Pour into prepared pan.
7. Sprinkle powdered creamer over the other half of mixture IF USING and stir it in. If you are using the liquid, add the remaining 3 tablespoons of liquid creamer to the vanilla mixture.
8. Mix until well combined.
9. Bake 70 to 80 minutes (70 was fine for me) or until lightly browned and set. Cool. Chill 3 hours.
10. Remove from pan. Top with whipped cream.
11. Drizzle with caramel syrup.