Introduction

This Caramel Macchiato Cheesecake is a delicious twist on a classic dessert, combining rich cream cheese with the bold flavors of espresso and caramel. It’s a perfect treat for coffee lovers looking to impress with a smooth, creamy cake that melts in your mouth.

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 with foil and place it inside a larger baking dish filled with hot water.
Step 2: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture evenly into the bottom of the springform pan to form the crust. 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 1/2 cup caramel sauce. Mix well until combined.
Step 4: Add eggs one at a time, mixing gently after each addition. Avoid overmixing to keep the texture light.
Step 5: Pour the filling over the prepared crust. Tap the pan gently on the counter to release any air bubbles.
Step 6: Bake the cheesecake in the water bath for 55–65 minutes, until the edges are set and the center still jiggles slightly.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
Step 8: Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Step 9: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges and drizzle with extra caramel sauce.
Step 10: Slice the cheesecake with a warm knife and enjoy this decadent dessert.

Tips & Variations

Use strong brewed espresso or cold brew concentrate for a more pronounced coffee flavor.
For a crunchy texture, sprinkle chopped toasted pecans or almonds on top along with the caramel drizzle.
Make sure all ingredients are at room temperature for a smoother filling.
If you don’t have a springform pan, use a deep cake pan lined with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat the knife under warm water before slicing to get clean cuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracking and ensures even baking. Without it, watch the cake closely and avoid overbaking to keep a smooth texture.

What can I use instead of caramel sauce?

If you don’t have caramel sauce, you can substitute with dulce de leche or a generous drizzle of maple syrup for a different but delicious flavor.

Caramel Macchiato Cheesecake Recipe

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4.9 from 142 reviews

This decadent Caramel Macchiato Cheesecake combines the rich creaminess of classic cheesecake with the bold flavors of espresso and caramel, topped with a luscious whipped cream and caramel drizzle. Perfect for coffee lovers looking to impress with a luxurious dessert that balances sweetness and coffee bitterness in every bite.

Author: Dylan
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 (plus extra for topping)

Whipped Topping

1/2 cup heavy cream

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). If you plan to use a water bath, wrap the outside of a springform pan tightly in foil to prevent leaks. Prepare a baking dish large enough to hold the pan and fill it with hot water about halfway up the sides of the springform pan.
Make the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the springform pan to form a compact crust layer. Set aside.
Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy, avoiding lumps. Add the sour cream, 1 cup sugar, vanilla extract, brewed espresso, and 1/2 cup caramel sauce. Mix thoroughly to combine all the flavors.
Add Eggs: Crack the eggs one at a time into the batter, mixing gently after each addition just until combined. Take care not to overmix the batter, as this can introduce too much air and cause cracking during baking.
Assemble and Bake: Pour the cheesecake filling evenly over the crust in the springform pan. Tap the pan gently on the counter several times to release any trapped air bubbles. Place the pan into the prepared water bath, then into the preheated oven.
Bake the Cheesecake: Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly when you gently shake the pan. This ensures a creamy and smooth center.
Cool Gradually: Turn the oven off and crack the oven door open slightly. Let the cheesecake rest inside for 1 hour to cool slowly, preventing cracks.
Chill the Cheesecake: Remove the cheesecake from the oven and water bath. Refrigerate for at least 6 hours or preferably overnight to let it fully firm up and develop flavor.
Add Whipped Cream and Caramel: Before serving, whip the heavy cream until soft peaks form. Pipe it decoratively around the edges of the cheesecake and drizzle additional caramel sauce over the top for an attractive finish.
Serve: Use a warm knife to slice the cheesecake cleanly and serve. Enjoy this rich dessert with a perfect balance of coffee and caramel flavors.

Notes

Using a water bath is key for a creamy, crack-free cheesecake interior.
Be sure the espresso is cooled before adding it to the batter to avoid curdling.
Do not overmix after adding eggs to maintain a smooth texture.
Wrapping the springform pan in foil prevents water from leaking in during baking.
Letting the cheesecake cool gradually in the oven helps prevent the surface from cracking.
For best results, chill the cheesecake overnight before serving.
Use a warm knife when slicing to get clean, neat slices.

Keywords: Caramel Macchiato Cheesecake, espresso cheesecake, coffee flavored cheesecake, caramel dessert, creamy cheesecake, baked cheesecake