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 for an indulgent treat with a hint of sweetness.

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 the oven to 325°F (163°C). If you are using a water bath, wrap the springform pan in foil and prepare a baking dish with hot water.
2. Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the base of the springform pan and set aside.
3. Step 3: Beat the cream cheese in a large bowl until smooth. Add the sour cream, 1 cup sugar, vanilla extract, espresso, and caramel sauce, mixing well to combine.
4. Step 4: Add the eggs one at a time, mixing gently until just combined. Avoid overmixing to keep the cheesecake texture smooth.
5. Step 5: Pour the filling over the crust and tap the pan gently to release any air bubbles.
6. Step 6: Bake in the water bath for 55–65 minutes, until the edges are set but the center still jiggles slightly.
7. Step 7: Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour to cool gradually.
8. Step 8: Refrigerate the cheesecake for at least 6 hours or overnight to fully set.
9. Step 9: Before serving, whip the heavy cream and pipe it around the cheesecake edges. Drizzle extra caramel sauce over the top.
10. Step 10: Use a warm knife to slice and enjoy your caramel macchiato cheesecake.

Tips & Variations

• For extra espresso flavor, swirl in a tablespoon of espresso powder dissolved in a bit of warm water into the filling.
• Use a water bath to prevent cracking and create a smooth, creamy texture.
• Try adding a pinch of sea salt to the caramel sauce for a salted caramel variation.
• Make a dairy-free version by substituting cream cheese and sour cream with plant-based alternatives.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. To reheat slices, warm gently in the microwave for 10-15 seconds to bring out the flavors without melting the cream topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of espresso?

Yes, you can substitute espresso with strong instant coffee, but the flavor will be slightly less intense. Brew it strong and cool before adding to the filling.

How do I prevent the cheesecake from cracking?

Using a water bath and avoiding overmixing the batter helps prevent cracks. Also, allow the cheesecake to cool gradually in the oven with the door ajar before refrigerating.

Caramel Macchiato Cheesecake Recipe

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★★★★★

4.9 from 148 reviews

• Author: Sarah
• Total Time: 7 hours 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Caramel Macchiato Cheesecake is a luscious dessert that perfectly combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and sweet caramel. Featuring a buttery graham cracker crust and a smooth filling infused with vanilla and caramel, this cheesecake is baked in a water bath for the perfect silky finish. Topped with whipped cream and drizzled with extra caramel sauce, it’s an indulgent treat that coffee and dessert lovers will adore.

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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)

Topping

• 1/2 cup heavy cream (for whipped topping)

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Instructions

1. Preheat the oven: Begin by preheating your oven to 325°F (163°C). If using a water bath, wrap the exterior of your springform pan in foil to prevent leaks, and prepare a baking dish with hot water to place the pan in.
2. Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the base of the springform pan to form an even crust layer. Set aside while you prepare the filling.
3. Mix the filling: In a large bowl, beat the cream cheese using a mixer until smooth and creamy. Add in the sour cream, 1 cup of granulated sugar, alcohol-free vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Blend all ingredients until well combined and smooth.
4. Add the eggs: Crack the eggs in one at a time, mixing after each addition just until incorporated. Be careful not to overmix, as this can affect the texture of the cheesecake.
5. Pour filling over crust: Pour the cheesecake filling evenly over the prepared crust in the springform pan. Gently tap the pan on the counter to remove any trapped air bubbles.
6. Bake the cheesecake: Place the springform pan in the prepared water bath in the oven. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when shaken gently.
7. Cool slowly: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it rest and cool gradually for 1 hour to prevent cracking.
8. Refrigerate: After cooling, refrigerate the cheesecake for at least 6 hours or preferably overnight to allow it to fully set and develop flavor.
9. Add topping: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle with additional caramel sauce for a beautiful, tasty finish.
10. Serve: To slice, warm a knife under hot water, wipe it dry, and cut clean slices. Enjoy your creamy caramel macchiato cheesecake!

Notes

• Using a water bath helps ensure the cheesecake cooks evenly and prevents cracks.
• Cool the espresso completely before adding to avoid curdling the batter.
• For added coffee flavor, use espresso or strong brewed coffee.
• Wrap the springform pan well with foil to prevent water leaks during the water bath baking process.
• Let the cheesecake chill for at least 6 hours to develop its flavors and firm texture.
• Use a warm knife to get clean slices when serving.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: caramel macchiato cheesecake, espresso cheesecake, caramel cheesecake, coffee flavored cheesecake, baked cheesecake, dessert