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Caramel Macchiato Cheesecake Recipe

★★★★★

4.5 from 135 reviews
  • Author: Gabriel
  • Total Time: 7 hours 25 minutes
  • Yield: 12 servings 1x

Description

Indulge in the rich and creamy Caramel Macchiato Cheesecake, featuring a smooth cream cheese filling infused with espresso and caramel, all nestled on a buttery graham cracker crust. Topped with whipped cream and a drizzle of caramel sauce, this decadent dessert is perfect for coffee lovers and cheesecake fans 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)

Topping

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). If you plan to use a water bath to ensure even baking, wrap your springform pan with foil to prevent leaks and prepare a baking dish filled with hot water.
  2. Make the Crust: Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of the springform pan to form an even crust layer. Set aside.
  3. Mix the Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and caramel sauce. Mix thoroughly to combine all ingredients evenly.
  4. Add Eggs: Incorporate the eggs one at a time into the mixture, blending each just until combined. Be careful not to overmix, as this can affect the cheesecake’s texture.
  5. Assemble: Pour the cheesecake filling over the prepared crust. Tap the pan gently on the counter to release any trapped air bubbles for a smooth finish.
  6. Bake: Place the springform pan into the water bath and bake for 55–65 minutes. The cheesecake edges should be set while the center appears slightly jiggly to the touch.
  7. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to avoid sudden temperature changes that can crack the surface.
  8. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set completely and develop flavors.
  9. Add Toppings: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle extra caramel sauce over the top for a beautiful presentation.
  10. Serve: Use a warm knife to slice the cheesecake cleanly, then enjoy your luscious Caramel Macchiato Cheesecake.

Notes

  • Using a water bath helps create a creamy, crack-free cheesecake.
  • Be sure the espresso is cooled before adding to avoid curdling the filling.
  • Do not overmix eggs to maintain a smooth texture.
  • Wrap the springform pan tightly with foil to prevent water from leaking into the cheesecake during baking.
  • For best results, chill the cheesecake overnight.
  • Use a warm knife to slice clean pieces without cracking the cheesecake.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Caramel Macchiato Cheesecake, Coffee Cheesecake, Espresso Dessert, Cream Cheese Dessert, Caramel Cheesecake

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