Ingredients

1 and 1/2 cups graham cracker crumbs

1/4 cup granulated sugar (for crust)

6 tablespoons unsalted butter, melted

24 ounces cream cheese (made with microbial or vegetarian rennet)

3/4 cup sour cream

1 cup granulated sugar (for filling)

2 teaspoons alcohol-free vanilla extract

1/4 cup brewed espresso, cooled

3 large eggs

1/2 cup caramel sauce (plus extra for topping)

1/2 cup heavy cream (for whipped topping)

Instructions

Step 1: Preheat your oven to 325°F (163°C). If using a water bath, wrap the outside of your springform pan in foil and place it in a baking dish with hot water to prevent leaks and promote even baking.

Step 2: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to create the crust. Set aside.

Step 3: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add sour cream, 1 cup sugar, vanilla extract, cooled espresso, and caramel sauce. Mix until fully combined and smooth.

Step 4: Add the eggs one at a time, mixing gently after each addition until just combined. Avoid overmixing to keep the cheesecake texture tender.

Step 5: Pour the filling evenly over the prepared crust. Gently tap the pan on the counter to release any trapped air bubbles.

Step 6: Place the pan in the water bath and bake for 55 to 65 minutes, or until the edges are set and the center still jiggles slightly when nudged.

Step 7: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it rest this way for 1 hour to cool gradually and avoid cracking.

Step 8: Chill the cheesecake in the refrigerator for at least 6 hours or preferably overnight to fully set and develop flavors.

Step 9: 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.

Step 10: Use a warm knife to slice the cheesecake cleanly. Serve and enjoy your decadent Caramel Macchiato Cheesecake!

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth filling without lumps.

For a stronger coffee flavor, add a teaspoon of instant espresso powder to the filling.

To make the whipped topping extra stable, chill your mixing bowl and beaters before whipping the cream.

Swap graham cracker crust with crushed digestive biscuits or chocolate cookie crumbs for a unique twist.

FAQs

Can I use regular cream cheese instead of one made with microbial or vegetarian rennet?

Yes, regular cream cheese works well, but using microbial or vegetarian rennet ensures the cheesecake is suitable for vegetarian diets without compromising taste or texture.

What if I don’t have a springform pan?

A springform pan is ideal because it makes removing the cheesecake easier without damaging its sides. If unavailable, use a regular cake pan lined with parchment paper, but be extra careful when removing the cheesecake.