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Caramel Macchiato Cheesecake Recipe

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★★★★★

5 from 70 reviews

This decadent Caramel Macchiato Cheesecake combines the rich, creamy texture of classic cheesecake with the bold flavors of espresso and caramel. With a crunchy graham cracker crust, smooth coffee-infused filling, and a luscious caramel-drizzled whipped cream topping, this dessert is perfect for coffee and cheesecake lovers alike. Baked gently in a water bath for a silky finish, it’s an elegant treat that satisfies any sweet tooth.

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)
  • Caramel sauce, for drizzling

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Wrap your springform pan in foil to prevent water from seeping in during the water bath, and place the pan in a larger baking dish filled with hot water.
  2. Make the Crust: In a mixing bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the base of the springform pan to form an even crust. Set aside while preparing the filling.
  3. Prepare the Filling: Beat the cream cheese in a large bowl until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and caramel sauce. Mix everything thoroughly until well combined.
  4. Add Eggs: Incorporate the eggs one at a time into the filling, mixing gently after each addition. Be careful not to overmix to keep the texture light and creamy.
  5. Assemble and Bake: Pour the filling over the prepared crust in the springform pan. Tap the pan gently to release any trapped air bubbles. Place the pan into the water bath and bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly when shaken.
  6. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking by cooling the cheesecake gradually.
  7. Chill: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 6 hours or preferably overnight to firm up completely.
  8. Prepare Topping: Before serving, whip the heavy cream until stiff peaks form. Pipe the whipped cream around the edges of the cheesecake and drizzle extra caramel sauce over the top for an indulgent finish.
  9. Serve: Use a warm knife to slice the cheesecake cleanly and enjoy the rich, caramel macchiato flavors in every bite.

Notes

  • Using a water bath is key to achieving a smooth, crack-free cheesecake texture.
  • Allow eggs to come to room temperature before mixing to ensure even blending.
  • A warm knife, dipped in hot water and wiped dry between slices, will help create clean cheesecake servings.
  • Make sure the espresso is fully cooled to prevent curdling the filling.
  • Vegetarian rennet in cream cheese ensures this dessert is suitable for lacto-vegetarians.

Keywords: Caramel Macchiato Cheesecake, Coffee Cheesecake, Caramel Cheesecake, Espresso Dessert, Cream Cheese Dessert

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