Caramel Macchiato Cheesecake Recipe

Introduction

This Caramel Macchiato Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and caramel. It’s a delightful dessert for coffee lovers looking to impress at any gathering.

Ingredients

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese (made with microbial or vegetarian rennet)
• 3/4 cup sour cream
• 1 cup granulated sugar (for filling)
• 2 teaspoons alcohol-free vanilla extract
• 1/4 cup brewed espresso, cooled
• 3 large eggs
• 1/2 cup caramel sauce (plus extra for topping)
• 1/2 cup heavy cream (for whipped topping)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). If you plan to use a water bath, wrap the outside of a springform pan in foil to prevent leaks and prepare a baking dish with hot water.
2. Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the base of the springform pan to form the crust, then set aside.
3. Step 3: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix thoroughly until well combined.
4. Step 4: Add the eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to keep the filling smooth.
5. Step 5: Pour the filling evenly over the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles.
6. Step 6: Place the springform pan in the baking dish filled with hot water, creating a water bath. Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when gently shaken.
7. Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.
8. Step 8: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight to fully set.
9. Step 9: Before serving, whip the heavy cream until stiff peaks form and pipe it around the edges of the cheesecake. Drizzle extra caramel sauce over the top for a beautiful finish.
10. Step 10: Use a warm knife to slice the cheesecake cleanly and enjoy this rich, coffee-flavored treat.

Tips & Variations

• For a stronger coffee flavor, use a double shot of espresso or substitute with strong brewed coffee.
• Use a silicone spatula to gently fold ingredients and avoid incorporating too much air into the batter.
• Try topping with crushed toffee or chocolate shavings for added texture and flavor.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or warm gently to enhance the caramel flavors, but avoid heating too much to prevent melting the whipped cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from resting overnight in the refrigerator to fully set and develop its flavors, making it an ideal make-ahead dessert.

What if I don’t have a springform pan?

A springform pan is ideal for cheesecake to allow easy removal without damage. If unavailable, use a regular cake pan lined with parchment and be very careful when removing the cheesecake.

Caramel Macchiato Cheesecake Recipe

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★★★★★

4.4 from 74 reviews

Indulge in the rich and creamy Caramel Macchiato Cheesecake, featuring a buttery graham cracker crust, smooth espresso-infused cream cheese filling, and a luscious caramel topping. Perfectly baked in a water bath for a silky texture and served with a delicate whipped cream and caramel drizzle, this dessert is a heavenly treat for coffee and cheesecake lovers alike.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 7 hours 25 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 and 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling

• 24 ounces cream cheese (made with microbial or vegetarian rennet)
• 3/4 cup sour cream
• 1 cup granulated sugar
• 2 teaspoons alcohol-free vanilla extract
• 1/4 cup brewed espresso, cooled
• 3 large eggs
• 1/2 cup caramel sauce (plus extra for topping)

Whipped Topping

• 1/2 cup heavy cream

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). If using a water bath, wrap the springform pan tightly in foil to prevent water leaks and prepare a baking dish filled with hot water nearby.
2. Make the Crust: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture firmly and evenly into the base of the springform pan to form the crust. Set aside.
3. Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until completely smooth and creamy, ensuring no lumps remain.
4. Combine Filling Ingredients: Add the sour cream, 1 cup granulated sugar, alcohol-free vanilla extract, cooled brewed espresso, and caramel sauce to the cream cheese. Mix thoroughly to achieve a well-blended filling.
5. Add Eggs: Incorporate the eggs one at a time, mixing just until blended after each addition. Avoid overmixing to prevent excess air in the batter.
6. Assemble and Bake: Pour the cheesecake filling over the crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles. Place the pan in the prepared water bath and bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
7. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, helping prevent cracks.
8. Refrigerate: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or overnight to fully set and develop flavor.
9. Prepare Whipped Topping: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream evenly around the edges of the cheesecake and drizzle generously with additional caramel sauce.
10. Serve: Slice the cheesecake using a warm knife for clean cuts and enjoy the delicious caramel macchiato-flavored dessert.

Notes

• Using a water bath helps ensure the cheesecake bakes evenly and prevents cracking.
• Allowing the cheesecake to rest in the turned-off oven with the door ajar gradually cools it to maintain a creamy texture.
• For a more intense espresso flavor, use a stronger brewed coffee or espresso shot.
• Ensure all ingredients are at room temperature to avoid lumps and promote smooth mixing.
• Using a warm knife to slice the cheesecake helps achieve clean, neat slices.
• The caramel sauce can be homemade or store-bought, depending on your preference.

Keywords: Caramel Macchiato Cheesecake, coffee cheesecake, caramel cheesecake, graham cracker crust dessert, baked cheesecake