Introduction

This Caramel Macchiato Cheesecake is a luscious blend of creamy cheesecake infused with espresso and topped with whipped cream and salted caramel. It brings the flavors of your favorite coffeehouse treat right to your dessert table. Perfect for coffee lovers looking to indulge in a rich, homemade delight.

A slice of creamy, light brown layered cheesecake rests on a white plate with caramel sauce drizzled in a wavy pattern beneath it. The cake has three layers: a dark, crumbly brown crust at the bottom, a smooth and slightly denser light brown middle layer, and a fluffy, airy top layer of a similar light brown shade. The top surface is decorated with thin, straight lines of caramel sauce running horizontally. The background features a white ceramic pumpkin and a lit candle on a white marbled surface, creating a cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the crust:

2 cups graham cracker crumbs
½ cup melted butter
2 tablespoons white sugar

For the filling:

3 (8 oz) packages cream cheese, softened
½ cup white sugar
½ cup brown sugar
3 large eggs
1 (8 oz) container sour cream
⅓ cup brewed espresso or strong coffee
1 tablespoon vanilla extract

For the topping:

Fresh whipped cream
Salted caramel drizzle (or store-bought caramel)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray.
Step 2: In a medium bowl, mix graham cracker crumbs, melted butter, and white sugar until the mixture looks like wet sand. Press this firmly into the bottom and about 1 inch up the sides of the pan.
Step 3: Bake the crust for 8 minutes, then remove and let it cool on a wire rack. Lower the oven temperature to 325°F (165°C).
Step 4: In a large bowl, beat the softened cream cheese using a hand mixer until smooth and fluffy. Gradually add the white and brown sugars, mixing well.
Step 5: Add eggs one at a time, beating thoroughly after each addition.
Step 6: Stir in sour cream, brewed espresso, and vanilla extract until fully combined. Pour this batter over the cooled crust.
Step 7: Bake for 1 hour and 5 minutes, until the center is set but slightly jiggly. Turn off oven, crack door open slightly, and leave cheesecake inside for 15 minutes.
Step 8: Remove from oven and cool completely on a wire rack. Cover and refrigerate for at least 8 hours or overnight to firm up.
Step 9: When ready to serve, slice into wedges and top each with fresh whipped cream and salted caramel drizzle for that perfect caramel macchiato finish.

Tips & Variations

For extra flavor, add a teaspoon of instant espresso powder to the crust mixture before pressing it into the pan.
Use store-bought salted caramel sauce to save time or make your own for a homemade touch.
If using heavy cream for whipped topping, chill it well before whipping and add a little powdered sugar for stability.
Optionally sprinkle crushed Biscoff cookies or toffee bits on top to enhance texture and taste.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep it well wrapped to prevent it from absorbing other odors. When reheating, it’s best served chilled, but you can let slices sit at room temperature for 10-15 minutes for a softer texture.

How to Serve

A round cake with two visible layers sits on a white marbled surface; the bottom layer is darker brown and dense, while the top layer is lighter and creamy white with a smooth texture. The top is dusted with light brown powder and drizzled with thin lines of caramel sauce in a scattered pattern. One slice is being lifted with a silver cake server, showing the contrasting layers clearly. A small glass candle holder with a lit candle is placed near the cake for a cozy touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake tastes best after chilling overnight, which helps it set properly and develop flavors. You can prepare it up to two days in advance.

What can I substitute for espresso if I don’t drink coffee?

If you prefer to avoid caffeine, you can use a decaffeinated espresso or a strong brewed black tea as a substitute to maintain the rich flavor.