Caramel Macchiato Cheesecake Recipe
This Caramel Macchiato Cheesecake combines the rich, creamy texture of classic cheesecake with bold espresso flavor and a buttery graham cracker crust, finished with a luscious salted caramel drizzle and fresh whipped cream for a decadent coffee-inspired dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour 13 minutes
- Total Time: 9 hours 33 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons white sugar
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
Topping:
- Fresh whipped cream
- Salted caramel drizzle (or store-bought caramel)
- Biscoff crumbs (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 325°F (165°C).
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy. Gradually add the white and brown sugars, beating until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, brewed espresso, and vanilla extract until combined. Pour the batter over the cooled crust.
- Bake: Bake the cheesecake in the preheated oven for 1 hour and 5 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open slightly, and let the cheesecake rest for 15 minutes inside.
- Cool and chill: Cool the cheesecake completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
- Serve: Before serving, slice the cheesecake into wedges. Top each slice with fresh whipped cream, salted caramel drizzle, and biscoff crumbs for an authentic caramel macchiato finish. Enjoy!
Notes
- This is optional, but after adding heavy cream and caramel drizzle, letting the cheesecake set for another 1-2 hours in the fridge helps prevent the heavy cream from melting quickly.
- For best espresso flavor, use freshly brewed espresso or very strong coffee.
- Allow the cream cheese to soften at room temperature for easier mixing and a smoother texture.
- Use a water bath if you want to minimize cracking on the cheesecake surface.
Keywords: Caramel Macchiato Cheesecake, espresso cheesecake, caramel drizzle cheesecake, coffee dessert, creamy cheesecake
Find it online: https://islawhite.com/caramel-macchiato-cheesecake-recipe/
