Description

Indulge in the rich and creamy layers of this Caramel Macchiato Cheesecake, featuring a buttery graham cracker crust, smooth espresso-flavored cream cheese filling, and a luscious caramel topping. Perfect for coffee lovers craving a dessert that combines the bold flavors of espresso with the sweetness of caramel, topped with a light whipped cream accent.

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

Topping

1/2 cup heavy cream (for whipped topping)
Extra caramel sauce for drizzling

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). If using a water bath to ensure gentle, even cooking, wrap your springform pan tightly in foil to prevent leaks, and prepare a baking dish filled with hot water.
Make the Crust: In a bowl, combine the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press this mixture firmly into the base of the springform pan to form an even crust layer, then set aside.
Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sour cream, 1 cup of sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix thoroughly until fully combined.
Add Eggs: Add the eggs one at a time to the filling mixture, beating gently after each addition just until combined. Be careful not to overmix to maintain a smooth texture.
Assemble: Pour the prepared filling evenly over the graham cracker crust in the springform pan. Tap the pan gently on the countertop to release any trapped air bubbles for a smoother finish.
Bake in Water Bath: Place the springform pan into the baking dish with hot water (water bath) and bake for 55 to 65 minutes, until the edges of the cheesecake are set and the center still jiggles slightly when nudged.
Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks and preserves creamy texture.
Chill: Remove the cheesecake from the oven and water bath, then refrigerate it for at least 6 hours, preferably overnight, to fully set.
Prepare Topping and Serve: Before serving, whip the heavy cream to soft peaks using a mixer. Pipe or dollop the whipped cream around the edges of the cheesecake and drizzle extra caramel sauce over the top for an extra indulgent finish.
Slice and Enjoy: Use a warm knife to slice through the cheesecake cleanly, serving each portion with the creamy caramel macchiato flavor combination.

Notes

Using a water bath helps to prevent cracks and ensures even baking.
Make sure espresso is cooled before mixing to avoid curdling the filling.
Do not overmix the eggs into the batter to maintain a light texture.
Allow the cheesecake to chill thoroughly for best slicing and flavor development.
A warm knife will create cleaner slices and prevent sticking.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

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