Description

This Caramel Macchiato Cheesecake is a decadent dessert combining the rich creamy texture of classic cheesecake with bold espresso flavors, smooth caramel swirls, and a buttery graham cracker crust. Topped with homemade whipped cream and extra caramel drizzle, it’s a perfect coffee-inspired treat for special occasions or an indulgent everyday delight.

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

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). If you plan to use a water bath for even baking, wrap the outside of a springform pan with foil to prevent water leaks and have a baking dish ready with hot water.
Make 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 layer. Set aside.
Prepare Filling Base: In a large mixing bowl, beat the cream cheese until it is smooth and free of lumps. Add the sour cream, 1 cup sugar, vanilla extract, cooled espresso, and 1/2 cup caramel sauce. Mix thoroughly to combine all ingredients well.
Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing gently after each addition to avoid overmixing, which could cause cracks during baking.
Assemble Cheesecake: Pour the cheesecake filling evenly over the prepared crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles, ensuring a smooth surface.
Bake in Water Bath: Place the springform pan into the water bath inside your baking dish, then transfer to the preheated oven. Bake for 55 to 65 minutes until the edges are set but the center still jiggles slightly when moved.
Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, preventing cracks.
Chill: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or preferably overnight to set completely.
Prepare Whipped Topping: Just before serving, whip the heavy cream until soft peaks form. Using a piping bag, pipe the whipped cream around the edges of the cheesecake and drizzle additional caramel sauce on top for extra flavor and decoration.
Serve: Use a warm knife to slice the cheesecake for clean cuts. Serve and enjoy your indulgent caramel macchiato cheesecake!

Notes

Using a water bath helps prevent cracks in the cheesecake by baking it gently and evenly.
Letting the cheesecake cool gradually inside the oven reduces the risk of sudden temperature changes causing cracking.
A warm knife cuts through the cheesecake much cleaner, keeping slices neat.
Ensure the espresso is fully cooled before adding to avoid curdling the cream cheese.
You can prepare the crust and filling a day ahead and refrigerate before baking for convenience.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel macchiato cheesecake, espresso cheesecake, caramel cheesecake, coffee flavored dessert, graham cracker crust cheesecake