Introduction

Indulge in the rich and creamy flavors of a Caramel Macchiato Cheesecake, a perfect blend of coffee, caramel, and classic cheesecake goodness. This dessert offers a smooth espresso-infused filling and a crunchy graham cracker crust, topped with whipped cream and caramel drizzle for an irresistible treat.

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 your oven to 325°F (163°C). If using a water bath, wrap your springform pan in foil to prevent leaks and prepare a baking dish 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 and creamy. Add the sour cream, 1 cup sugar, vanilla extract, cooled espresso, and caramel sauce. Mix well until fully combined.
Step 4: Add eggs one at a time, mixing gently after each addition. Be careful not to overmix to keep the texture light.
Step 5: Pour the cheesecake filling over the crust in the springform pan. Tap the pan lightly on the counter to release any air bubbles.
Step 6: Place the pan in the prepared water bath and bake for 55 to 65 minutes. The edges should be set while the center still jiggles slightly.
Step 7: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gently and prevent cracking.
Step 8: Remove from the oven and refrigerate for at least 6 hours or preferably overnight to allow it to fully set.
Step 9: Just before serving, whip the heavy cream until soft peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle with extra caramel sauce.
Step 10: For clean slices, warm your knife by running it under hot water, then slice and enjoy your decadent Caramel Macchiato Cheesecake.

Tips & Variations

Use decaffeinated espresso if you want to enjoy this dessert later in the evening.
For a crunchier crust, toast the graham cracker crumbs lightly before mixing with butter.
Swap sour cream with Greek yogurt for a slightly tangier flavor and lighter texture.
Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To maintain the fresh texture of the whipped cream topping and caramel drizzle, add them just before serving. For longer storage, you can freeze the cheesecake (without toppings) for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

Yes, you can bake it without a water bath, but be aware the texture might be less creamy and the surface more prone to cracking. Wrapping the pan in foil and placing a shallow dish with water in the oven can help add moisture.

What’s the best way to prevent cheesecake cracks?

Beating the batter gently to avoid excess air, baking with a water bath, cooling the cheesecake slowly in the oven with the door ajar, and refridgerating it properly all help prevent cracks.