Description
Indulge in the rich, creamy flavors of this Caramel Macchiato Cheesecake, combining a smooth espresso-infused cream cheese filling with a buttery graham cracker crust, topped with whipped cream and drizzled caramel sauce. Perfect for coffee lovers and dessert enthusiasts alike.
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)
- Extra caramel sauce for drizzling
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). If using a water bath, wrap the outside of your springform pan with foil to prevent water leakage and prepare a baking dish filled with hot water.
- Make the crust: In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture firmly into the bottom of the springform pan to form an even crust. Set aside.
- Beat the cream cheese: In a large bowl, beat the cream cheese until smooth and creamy, making sure there are no lumps.
- Add sour cream and flavorings: Mix in the sour cream, 1 cup sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce until the mixture is well combined.
- Incorporate eggs: Add the eggs one at a time, mixing gently after each addition until just combined to avoid overmixing, which can cause cracks during baking.
- Pour the filling: Pour the cheesecake filling over the crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake in water bath: Place the springform pan in the prepared baking dish with hot water (water bath) and bake for 55–65 minutes. The edges should be set, while the center will still jiggle slightly when gently shaken.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually and prevent cracking.
- Chill thoroughly: Remove the cheesecake and refrigerate for at least 6 hours or overnight to allow it to fully set and develop flavor.
- Add toppings and serve: Before serving, whip the heavy cream to stiff peaks and pipe it around the edges of the cheesecake. Drizzle additional caramel sauce over the whipped cream. Use a warm knife to slice neatly and enjoy.
Notes
- Using a water bath helps prevent cracks and ensures even baking.
- Do not overmix the eggs into the filling to avoid air incorporation that leads to cracks.
- Chilling the cheesecake overnight improves texture and flavor.
- Use a warm knife (dip in hot water and wipe dry) when slicing to get clean edges.
- Alcohol-free vanilla extract is used to keep the recipe suitable for all ages and preferences.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Caramel Macchiato Cheesecake, espresso cheesecake, coffee dessert, caramel dessert, baked cheesecake
