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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.

Ingredients

Scale

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

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