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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.

Ingredients

Scale

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

Find it online: https://famdishes.com/caramel-macchiato-cheesecake-recipe-2/