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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.

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

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

Find it online: https://dinewithdylan.com/caramel-macchiato-cheesecake-recipe-2/