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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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