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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fill the Pan: Pour the cheesecake filling over the prepared crust. Tap the pan gently on the countertop to release any trapped air bubbles.
  6. 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.
  7. 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.
  8. Chill: Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
  9. 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.
  10. 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

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