Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Macchiato Cheesecake Recipe

★★★★★

4.8 from 222 reviews
  • Author: Ella
  • Total Time: 7 hours 25 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Caramel Macchiato Cheesecake is a luscious dessert combining the rich, creamy texture of classic cheesecake with the bold flavors of espresso and caramel. Featuring a buttery graham cracker crust, a smooth coffee-infused filling, and topped with whipped cream and caramel drizzle, this cheesecake is perfect for coffee lovers seeking a decadent treat.

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)
  • Additional 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 with hot water for the water bath.
  2. Prepare Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan to form an even crust. Set aside.
  3. Make Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix everything well to combine all flavors evenly.
  4. Add Eggs: Add eggs to the mixture one at a time, mixing gently after each addition until just combined. Avoid overmixing to prevent cracking during baking.
  5. Fill Crust: Pour the cheesecake filling over the prepared crust. Tap the springform pan lightly on the counter to release any trapped air bubbles.
  6. Bake in Water Bath: Place the springform pan into the prepared baking dish filled with hot water (water bath). Bake for 55–65 minutes until the edges are set and the center still jiggles slightly when shaken.
  7. Cool in Oven: Turn off the oven and crack the oven door slightly open. Let the cheesecake rest inside for 1 hour to cool gradually, reducing the risk of cracks.
  8. Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or overnight to fully set and develop flavors.
  9. Prepare Topping: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake.
  10. Garnish and Serve: Drizzle additional caramel sauce over the whipped cream-topped cheesecake. Slice with a warm knife for clean cuts and enjoy the rich caramel macchiato flavors.

Notes

  • Using a water bath helps prevent cracks and ensures even baking.
  • Make sure the espresso is cooled before adding to the filling to avoid curdling.
  • For clean slices, dip the knife in hot water and wipe it dry between cuts.
  • This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.
  • Vegetarian-friendly cream cheese ensures the recipe suits vegetarian diets.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Caramel Macchiato Cheesecake, Coffee Cheesecake, Espresso Dessert, Creamy Cheesecake, Caramel Dessert

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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