Introduction

This Caramel Macchiato Cheesecake combines the rich creaminess of classic cheesecake with the bold flavors of espresso and caramel. It’s a delightful dessert perfect for coffee lovers looking to impress at any gathering.

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 the oven to 325°F (163°C). If using a water bath, wrap the springform pan with foil to prevent leaks and prepare a baking dish filled with hot water.
Step 2: Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press this mixture firmly into the base of the springform pan and set aside.
Step 3: In a large bowl, beat the cream cheese until smooth. Add sour cream, 1 cup sugar, vanilla extract, espresso, and caramel sauce, mixing well to combine.
Step 4: Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing to keep the filling smooth.
Step 5: Pour the cheesecake filling over the crust. Gently tap the pan to release any trapped air bubbles.
Step 6: Place the springform pan in the water bath and bake for 55–65 minutes. The edges should be set while the center still jiggles slightly.
Step 7: Turn off the oven and let the cheesecake rest 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 fully set.
Step 9: Before serving, whip the heavy cream until it holds soft peaks. Pipe the whipped cream around the edges of the cheesecake and drizzle with extra caramel sauce.
Step 10: Slice the cheesecake using a warm knife for clean cuts and enjoy your caramel macchiato delight.

Tips & Variations

Use a springform pan to easily remove the cheesecake without damaging its sides.
If you prefer a stronger coffee flavor, add a bit more espresso or use espresso powder in the filling.
For a nutty twist, sprinkle chopped toasted pecans or almonds over the caramel topping.
Make sure all ingredients are at room temperature before starting to ensure a smooth filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring slices to room temperature or enjoy chilled. Avoid freezing as it may alter texture and caramel sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, baking in a water bath helps prevent cracks by providing even, gentle heat. If you skip it, be prepared for minor surface cracks and a denser texture.

What type of caramel sauce works best?

Use a thick, good-quality caramel sauce for the best flavor and consistency. Homemade or store-bought caramel sauce both work well, just ensure it’s not too runny to avoid soggy topping.

Caramel Macchiato Cheesecake Recipe

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5 from 80 reviews

This Caramel Macchiato Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and caramel. Featuring a buttery graham cracker crust and topped with whipped cream and caramel drizzle, this dessert is perfect for coffee and sweets lovers alike.

Author: zara
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 7 hours 25 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)
Extra caramel sauce for drizzling

Instructions

Preheat Oven: Preheat your oven to 325°F (163°C). If using a water bath, wrap the springform pan in foil to prevent leaks and prepare a baking dish filled with hot water.
Prepare Crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the base of a springform pan. Set aside while preparing the filling.
Make Filling: Beat the cream cheese in a large bowl until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and caramel sauce. Mix well to incorporate all ingredients evenly.
Add Eggs: Add the eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to keep the cheesecake smooth.
Assemble: Pour the cheesecake filling over the prepared crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles.
Bake in Water Bath: Place the springform pan into the prepared water bath and bake for 55 to 65 minutes. The edges should be set while the center remains slightly jiggly when gently shaken.
Rest in Oven: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually and prevent cracks.
Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight to fully set.
Prepare Topping: Before serving, whip the heavy cream until soft peaks form. Pipe or spread it around the edges of the cheesecake.
Serve: Drizzle extra caramel sauce over the whipped cream topping. Slice the cheesecake using a knife warmed in hot water for clean cuts, then enjoy.

Notes

Using a water bath helps the cheesecake bake evenly and prevents cracking.
Make sure the espresso is cooled before adding to avoid scrambling the eggs.
Chilling overnight enhances the flavors and texture of the cheesecake.
Warm the knife before slicing to achieve smooth pieces.
Alcohol-free vanilla extract is preferred to keep the flavor pure.

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