Caramel Macchiato Cheesecake Recipe

Introduction

This Caramel Macchiato Cheesecake combines the rich creaminess of classic cheesecake with the bold flavors of espresso and caramel. It’s a delightful dessert that coffee lovers will adore and perfect for special occasions or an indulgent treat.

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 using a water bath, wrap the 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 and set aside.
3. Step 3: In a large bowl, beat the cream cheese until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, espresso, and 1/2 cup caramel sauce, mixing until everything is well combined.
4. Step 4: Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the cheesecake texture light.
5. Step 5: Pour the filling evenly over the crust in the pan. Gently tap the pan on the counter to release any trapped air bubbles.
6. Step 6: Place the pan in the water bath and bake for 55–65 minutes, until the edges are set but the center still jiggles slightly when nudged.
7. Step 7: Turn off the oven and allow the cheesecake to rest inside with the door slightly open for 1 hour to prevent cracking.
8. Step 8: Refrigerate the cheesecake for at least 6 hours or overnight to let it set fully and develop flavor.
9. Step 9: Before serving, whip the heavy cream until stiff peaks form, then pipe it around the edges of the cheesecake. Drizzle additional caramel sauce over the top.
10. Step 10: Slice the cheesecake using a warm knife for clean cuts and enjoy your delicious caramel macchiato cheesecake.

Tips & Variations

• For a stronger coffee flavor, increase the espresso to 1/3 cup or add a teaspoon of instant espresso powder to the filling.
• Use a sharp knife warmed in hot water to slice clean pieces without cracking the cheesecake.
• Try adding a pinch of cinnamon or nutmeg to the crust for a subtle spice twist.
• Swap the graham crackers for digestive biscuits if graham crackers aren’t available.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best results, avoid leaving whipped cream topping on until just before serving. Leftover cheesecake can be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat slices gently at room temperature for about 15 minutes if you prefer a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of microbial or vegetarian rennet cream cheese?

Yes, regular cream cheese works perfectly in this recipe. The mention of microbial or vegetarian rennet is for those who prefer rennet-free options.

What is the purpose of the water bath during baking?

The water bath helps the cheesecake bake gently and evenly, preventing cracks and ensuring a smooth, creamy texture.

Caramel Macchiato Cheesecake Recipe

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5 from 148 reviews

Indulge in a luscious Caramel Macchiato Cheesecake that combines the rich flavors of espresso, creamy cheesecake, and sweet caramel. This dessert features a graham cracker crust, a smooth coffee-infused filling, and a decadent caramel-topped whipped cream garnish. Perfect for coffee lovers looking for a sophisticated treat.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 7 hours 30 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Crust

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

For the Cheesecake 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)

For the Topping

• 1/2 cup heavy cream (for whipped topping)
• Extra caramel sauce for drizzling

Instructions

1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (163°C). If using a water bath, wrap the bottom and sides of your springform pan with foil to prevent leaks, and prepare a baking dish with hot water to create a moist environment for baking.
2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture evenly into the base of the springform pan to form the crust. Set it aside while preparing the filling.
3. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until it is smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled brewed espresso, and 1/2 cup caramel sauce. Mix everything thoroughly to combine.
4. Add Eggs: Incorporate the eggs one at a time into the batter, mixing gently after each addition. Be careful not to overmix; you want the batter just combined to maintain a smooth texture.
5. Assemble and Tap: Pour the cheesecake filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles for an even bake.
6. Bake in Water Bath: Place the springform pan in the prepared water bath in the oven. Bake for 55–65 minutes, or until the edges of the cheesecake are set but the center still jiggles slightly when gently shaken.
7. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks on the surface.
8. Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate it for at least 6 hours, preferably overnight, to set fully and develop flavors.
9. Prepare the Whipped Topping and Garnish: Before serving, whip the heavy cream until it forms stiff peaks. Pipe the whipped cream around the edges of the cheesecake and drizzle with additional caramel sauce for an extra indulgent finish.
10. Serve: Use a warm knife to slice the cheesecake cleanly. Serve and enjoy this rich coffee-inspired dessert.

Notes

• Using a water bath helps keep the cheesecake moist and prevents cracking, but can be skipped if necessary.
• Make sure the espresso is cooled before adding to avoid curdling the filling.
• For best results, use cream cheese made with microbial or vegetarian rennet as specified.
• A warm knife (dip in hot water and wipe dry) will help achieve cleaner slices.
• Store leftovers in the refrigerator, covered, for up to 3-4 days.

Keywords: Caramel Macchiato Cheesecake, coffee cheesecake, caramel cheesecake, espresso dessert, graham cracker crust, creamy cheesecake recipe