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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Add Eggs: Add the eggs one at a time, mixing gently after each addition just until combined. Avoid overmixing to keep the cheesecake smooth.
  5. 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.
  6. 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.
  7. 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.
  8. Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight to fully set.
  9. Prepare Topping: Before serving, whip the heavy cream until soft peaks form. Pipe or spread it around the edges of the cheesecake.
  10. 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

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