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Caramel Macchiato Cheesecake Recipe

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★★★★★

4.7 from 188 reviews

This luscious Caramel Macchiato Cheesecake perfectly combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and sweet caramel. Featuring a crunchy graham cracker crust and topped with whipped cream and caramel drizzle, this dessert is a delightful treat for coffee and cheesecake lovers alike. Baked in a water bath to ensure a smooth and silky texture, it’s an elegant and indulgent dessert for special occasions or anytime you want to impress.

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)

Instructions

  1. Preheat Oven and Prepare Water Bath: Preheat your oven to 325°F (163°C). If you’re using a water bath to ensure even baking and prevent cracking, wrap your springform pan with foil to avoid leaks and place it inside a larger baking dish with hot water ready.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the base of the springform pan to form your crust. Set aside while you prepare the filling.
  3. Prepare the Filling: In a large mixing bowl, beat the cream cheese until completely smooth and creamy, ensuring there are no lumps. Add the sour cream, 1 cup granulated sugar, vanilla extract, cooled espresso, and caramel sauce. Mix well to combine all ingredients evenly.
  4. Add Eggs Carefully: Incorporate the eggs into the filling one at a time, mixing gently after each addition. Be careful not to overmix at this stage to avoid incorporating too much air, which can cause cracks.
  5. Assemble and Bake: Pour the prepared filling over the graham cracker crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. Place the pan inside the prepped water bath and bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  6. Cool Gradually: Once baked, turn off the oven and crack the oven door open slightly. Let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent cracks on the surface.
  7. Refrigerate: Remove the cheesecake from the oven and water bath. Refrigerate for at least 6 hours or preferably overnight to allow it to set fully and develop the best flavor and texture.
  8. Prepare Topping and Serve: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle additional caramel sauce on top. Slice using a warm knife for clean cuts and enjoy your decadent Caramel Macchiato Cheesecake.

Notes

  • Using a water bath helps prevent cracks and ensures a creamy cheesecake texture.
  • Make sure the espresso is cooled before adding to the filling to avoid cooking the eggs prematurely.
  • For the best texture, avoid overmixing the batter after adding the eggs.
  • Letting the cheesecake cool gradually in the oven reduces cracking.
  • Use a warm knife when slicing to achieve clean slices without cracking.
  • You can substitute caramel sauce with homemade caramel for a more personalized flavor.
  • Allow the cheesecake to chill overnight for optimal taste and firmness.

Keywords: Caramel Macchiato Cheesecake, cheesecake recipe, espresso cheesecake, caramel dessert, creamy cheesecake, coffee-flavored cheesecake, baked cheesecake

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