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 that coffee lovers will adore and perfect for special occasions or cozy gatherings.

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 you plan to use a water bath, wrap the outside of a springform pan in foil and arrange a baking dish with hot water to place it in later.
Step 2: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press this mixture firmly into the base of the springform pan to form the crust. Set aside.
Step 3: In a large mixing bowl, beat the cream cheese until smooth. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix everything well until fully combined.
Step 4: Add the eggs one at a time, blending gently after each addition. Be careful not to overmix to keep the cheesecake texture light.
Step 5: Pour the filling over the prepared crust. Gently tap the pan on the counter to release any air bubbles trapped in the batter.
Step 6: Place the springform pan in the prepared water bath and bake for 55 to 65 minutes. The edges should be set while the center still jiggles slightly when shaken.
Step 7: Turn off the oven and open the door slightly. Let the cheesecake rest inside the oven for 1 hour to cool gradually and prevent cracking.
Step 8: Remove the cheesecake from the oven and the water bath. Refrigerate for at least 6 hours or overnight to fully set.
Step 9: Before serving, whip the heavy cream until soft peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle with extra caramel sauce.
Step 10: Use a warm knife to slice and serve the cheesecake. Enjoy the delicious blend of caramel and espresso in every bite!

Tips & Variations

Use a silicone spatula to gently fold ingredients and avoid overmixing the batter for a creamy texture.
For a stronger coffee flavor, increase the espresso to 1/3 cup or add a teaspoon of instant coffee granules dissolved in the espresso.
Try adding a pinch of cinnamon or nutmeg to the crust mixture for a warm spice twist.
If you don’t have a springform pan, use a regular cake pan and line it with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, cover it tightly with plastic wrap or place it in an airtight container. When ready to serve, you can let it sit at room temperature for about 15 minutes or warm your knife under hot water before slicing for clean cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake the cheesecake without a water bath, but using one helps prevent cracks and produces a creamier texture by providing gentle, even heat.

Is it possible to prepare this cheesecake ahead of time?

Absolutely! This cheesecake tastes even better after spending a night in the fridge, making it perfect for preparing in advance for parties or special occasions.

Caramel Macchiato Cheesecake Recipe

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4.6 from 449 reviews

Indulge in a rich and creamy Caramel Macchiato Cheesecake that combines the bold flavors of espresso with smooth caramel and a buttery graham cracker crust. Perfectly baked in a water bath for a silky texture, this dessert is topped with whipped cream and extra caramel sauce for a decadent finish.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 1 hour 5 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 (plus extra for topping)

Topping

1/2 cup heavy cream (for whipped topping)

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C). Prepare a water bath by wrapping the springform pan with foil and placing it inside a baking dish filled with hot water to ensure gentle, even baking.
Prepare the Crust: In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the base of the springform pan and set aside.
Make the Filling: Beat the cream cheese in a large bowl until smooth and creamy. Add the sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce, blending well to incorporate all ingredients evenly.
Add Eggs: Incorporate eggs one at a time into the mixture, stirring gently after each addition until just combined to avoid overmixing and preserve the creamy texture.
Fill the Pan: Pour the cheesecake filling over the prepared crust. Tap the pan gently on the countertop to release any trapped air bubbles.
Bake in a Water Bath: Place the 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 gently shaken.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracking.
Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Add Toppings: Before serving, whip the heavy cream and pipe it around the edges of the cheesecake. Drizzle additional caramel sauce on top for extra indulgence.
Serve: Slice the cheesecake using a warm knife for clean cuts and enjoy the luscious flavors of this caramel macchiato-inspired dessert.

Notes

Using a water bath is crucial for preventing cracks and ensuring a smooth texture.
Allow cheesecake to cool gradually to avoid sudden temperature changes that can cause cracking.
Use a warm knife dipped in hot water and wiped dry between slices for clean serving cuts.
Alcohol-free vanilla extract keeps the recipe suitable for all ages.
Make sure espresso is cooled to room temperature before adding to the batter to avoid cooking the eggs prematurely.

Keywords: Caramel Macchiato Cheesecake, Espresso Cheesecake, Caramel Cheesecake, Coffee Dessert, Cream Cheese Dessert, Water Bath Cheesecake, Autumn Dessert