Caramel Macchiato Cheesecake Recipe
Indulge in this luscious Caramel Macchiato Cheesecake featuring a creamy espresso-infused filling on a buttery graham cracker crust, topped with a swirl of whipped cream and caramel drizzle. This elegant dessert combines the rich flavors of coffee and caramel in a smooth and velvety cheesecake perfect for special occasions or anytime you crave a gourmet treat.
- 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)
Whipped Topping
- 1/2 cup heavy cream
Instructions
- Preheat the oven: Set your oven to 325°F (163°C). If using a water bath for even baking, wrap the springform pan in foil to prevent leaks and prepare a baking dish with hot water.
- Make the crust: In a bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the base of the springform pan. Set it aside to prepare the filling.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and caramel sauce. Mix thoroughly to combine all ingredients well.
- Add the eggs: Incorporate eggs one at a time into the cream cheese mixture, mixing just until combined after each addition. Avoid overmixing to keep the texture light.
- Assemble and smooth: Pour the cheesecake filling over the prepared crust in the pan. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake in a water bath: Place the springform pan into the water bath and bake for 55 to 65 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when nudged.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracks.
- Chill: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 6 hours or preferably overnight to fully set and enhance flavors.
- Prepare toppings: Before serving, whip the heavy cream to soft peaks and pipe around the edges of the cheesecake. Drizzle extra caramel sauce over the top for a beautiful finish.
- Serve: Use a warm knife to slice the cheesecake smoothly and enjoy the rich caramel macchiato flavors.
Notes
- Using a water bath helps prevent cracking and ensures even baking.
- Letting the cheesecake cool slowly with the oven door ajar minimizes surface cracks.
- A warm knife will slice the cheesecake cleanly without tearing.
- You can prepare the cheesecake a day ahead to allow the flavors to meld.
- Make sure the espresso is cooled before mixing to avoid curdling the filling.
Keywords: Caramel Macchiato Cheesecake, coffee cheesecake, caramel cheesecake, espresso cheesecake, creamy dessert, graham cracker crust
Find it online: https://familyfavplates.com/caramel-macchiato-cheesecake-recipe/
