Caramel Macchiato Cheesecake Recipe
This Caramel Macchiato Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and caramel. Featuring a graham cracker crust and a luscious coffee-infused filling, it is topped with fresh whipped cream and salted caramel drizzle for the perfect indulgent dessert inspired by the beloved caramel macchiato drink.
- Prep Time: 20 minutes
- Cook Time: 1 hour 13 minutes
- Total Time: 9 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons white sugar
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 (8 oz) container sour cream
- ⅓ cup brewed espresso or strong coffee
- 1 tablespoon vanilla extract
Toppings
- Fresh whipped cream
- Salted caramel drizzle (store-bought or homemade)
- Biscoff crumbs (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Bake crust: Bake the crust for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 325°F (165°C) for baking the filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add the white and brown sugars, beating until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, brewed espresso, and vanilla extract until fully combined. Pour the batter evenly over the cooled crust.
- Bake cheesecake: Bake the cheesecake in the preheated 325°F oven for 1 hour and 5 minutes, or until the center is set but still slightly jiggly when gently shaken. Once baking is complete, turn off the oven and crack the door open slightly to let the cheesecake rest inside for 15 minutes.
- Cool and chill: Remove the cheesecake from the oven and cool completely on a wire rack. Once cooled, cover it tightly with plastic wrap and refrigerate for at least 8 hours or overnight to fully set.
- Serve: Before serving, slice the cheesecake into wedges. Top each slice with fresh whipped cream, drizzle with salted caramel, and sprinkle with Biscoff crumbs if desired for the perfect caramel macchiato finish. Enjoy!
Notes
- Use room temperature cream cheese to ensure a smooth batter without lumps.
- Brew strong espresso or use concentrated coffee to enhance the coffee flavor in the filling.
- Letting the cheesecake rest slowly in the turned-off oven helps prevent cracking.
- Refrigeration time is important for the cheesecake to fully set and develop its texture.
- You can substitute store-bought salted caramel sauce for the drizzle or make your own.
Find it online: https://recipethrive.com/caramel-macchiato-cheesecake-recipe/
