Introduction

The Caramel Macchiato Cheesecake is a delightful blend of rich cream cheese, espresso, and caramel flavors creating a luscious dessert perfect for coffee lovers. Its creamy texture paired with a buttery graham cracker crust makes it a decadent treat for any occasion.

Caramel Macchiato Cheesecake Recipe - Recipe Image

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

Step 1: Preheat your oven to 325°F (163°C). If using a water bath, wrap the outside of a springform pan in foil and place it inside a larger baking dish with hot water ready.
Step 2: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the base of the springform pan and set aside.
Step 3: Beat the cream cheese in a large bowl until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and caramel sauce, blending well after each addition.
Step 4: Add eggs one at a time into the cream cheese mixture, mixing gently after each egg to just combine. Avoid overmixing to keep the cheesecake smooth.
Step 5: Pour the filling evenly over the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles.
Step 6: Place the springform pan in the water bath and bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when moved.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
Step 8: Refrigerate the cheesecake for at least 6 hours or overnight to fully set and develop flavor.
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 on top for garnish.
Step 10: Use a warm knife to slice the cheesecake smoothly and serve.

Tips & Variations

Use a water bath to bake the cheesecake for a creamy texture and to reduce cracking.
For a stronger coffee flavor, add an extra tablespoon of espresso or a teaspoon of instant espresso powder.
Substitute caramel sauce with dulce de leche for a richer, more caramelized taste.
Allow the cheesecake to come to room temperature for about 15 minutes before serving for the best flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and re-whip any whipped cream topping before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed espresso?

Yes, you can dissolve 1 to 2 teaspoons of instant espresso powder in a small amount of hot water and let it cool before adding it to the batter.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven with the door slightly open helps prevent cracks. Avoid overmixing the batter and use room temperature ingredients for best results.

Caramel Macchiato Cheesecake Recipe

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4.6 from 288 reviews

This Caramel Macchiato Cheesecake is a luscious dessert that combines the rich flavors of espresso, caramel, and creamy cheesecake. Featuring a buttery graham cracker crust and a smooth, coffee-infused filling, it’s finished with whipped cream and a drizzle of caramel sauce for an indulgent treat perfect for any coffee lover.

Author: Tara
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 7 hours 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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

Topping

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

Instructions

Preheat oven: Preheat your oven to 325°F (163°C). If using a water bath, wrap your springform pan in aluminum foil to prevent leaks and prepare a baking dish filled with hot water.
Prepare the crust: 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 an even crust layer. Set aside.
Make the filling base: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix well to combine all flavors.
Add eggs: Crack in the eggs one at a time, mixing gently until just combined after each addition. Avoid overmixing to keep the texture light.
Assemble and bake: Pour the cheesecake filling over the prepared crust, smoothing the top. Tap the pan lightly on the counter to release any trapped air bubbles.
Water bath baking: Place the springform pan in the prepared baking dish with hot water, ensuring the water reaches about halfway up the side of the pan. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly when nudged.
Cool in oven: Turn off the oven. Leave the cheesecake inside with the door slightly ajar and let it rest for 1 hour to cool gradually.
Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or overnight to fully set and develop flavor.
Prepare topping and serve: Before serving, whip the heavy cream until soft peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle extra caramel sauce on top for added sweetness and visual appeal.
Slice and enjoy: To ensure clean slices, warm your knife slightly before cutting. Serve and enjoy this decadent caramel macchiato cheesecake with friends and family.

Notes

Use a springform pan to easily release the cheesecake after baking.
Wrapping the pan in foil and baking in a water bath helps prevent cracking and keeps the cheesecake moist.
Allowing the cheesecake to rest in the oven with the door ajar prevents sudden temperature changes that can cause cracking.
Refrigerate the cheesecake overnight for best flavor and texture development.
Use alcohol-free vanilla extract if you want to keep the flavors true and family-friendly.
Warm the knife before slicing to get clean, beautiful pieces.

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