Imagine everything you adore about a rich, creamy cheesecake combined with the bold, comforting flavors of your favorite coffeehouse treat. This Caramel Macchiato Cheesecake brings together smooth cream cheese, fragrant espresso, and lush caramel in every slice for a showstopping dessert that will wow both coffee lovers and cheesecake fans alike. One bite pulls you into a swirl of caramel ribbons and espresso warmth, finished with that classic silky cheesecake texture you can’t resist.
Ingredients You’ll Need
Making Caramel Macchiato Cheesecake is simpler than you might think, and each ingredient plays an important role in achieving that perfect balance of creaminess, tang, and sweet smoky caramel. Gather these pantry staples and a couple of decadent additions for an unforgettable dessert.
- Graham cracker crumbs: The classic base provides a toasty, slightly sweet crunch for the crust.
- White sugar: Adds subtle sweetness to both the crust and cheesecake filling.
- Unsalted butter, melted: Helps the crust hold together and adds rich, buttery flavor.
- Cream cheese, softened: The soul of every cheesecake, delivers a luscious, tangy base.
- Eggs: Essential for giving the cheesecake its structure without sacrificing silkiness.
- Vanilla extract: Enhances all the other flavors, rounding out the sweetness and creaminess.
- Sour cream: Brings a mild tang that balances the sweetness and gives an ultra-creamy texture.
- All-purpose flour: Just a touch balances the batter and ensures a lovely, dense crumb.
- Instant espresso powder: The key to capturing those coffeehouse notes without brewing coffee separately.
- Heavy cream: Adds luscious richness and helps blend the caramel into the batter.
- Caramel sauce (plus extra for garnish): Infuses the cheesecake with buttery caramel flavor and gives that glossy, irresistible finish.
How to Make Caramel Macchiato Cheesecake
Step 1: Prepare the Crust
Set your oven to 350°F (175°C) and get ready to build a sturdy and flavorful base. In a medium bowl, stir together the graham cracker crumbs, ¼ cup of white sugar, and melted butter until you have a mixture that feels like wet sand. Press this firmly into the bottom of a 9-inch springform pan, making sure you push the crumbs evenly for a crust that holds up under all that creamy filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and 1 cup of sugar together until completely smooth and fluffy; you’re looking for creamy clouds. Add the eggs, one at a time, mixing just until each is incorporated. Stir in the vanilla extract, sour cream, flour, and that magical instant espresso powder. The espresso will melt into the cream, infusing the batter with coffee warmth and aroma.
Step 3: Make the Caramel Cream
Heat the heavy cream gently until it’s just warm (avoid boiling), then whisk in ½ cup of the caramel sauce. Keep stirring until it’s silky and fully combined, then set aside to cool for a few minutes. This quick caramel cream will layer in extra decadence and coffeehouse character you can taste in every bite.
Step 4: Combine and Fill
Gently fold the caramel-cream mixture into your cheesecake batter, swirling it in until the two are fully married. The scent will be mouthwatering at this stage! Pour the whole glorious batter over your prepared crust in the springform pan and smooth out the top with a spatula.
Step 5: Bake
Bake the cheesecake in your preheated oven for 50 to 60 minutes. You want the center to be just set with a slight, delicate jiggle. Resist the urge to overbake—precision here ensures that classic creamy texture.
Step 6: Cool Slowly
Turn off the oven and crack the door with the cheesecake still inside. Let it cool gently for an hour. This slow cool helps prevent cracking and keeps your Caramel Macchiato Cheesecake looking flawless.
Step 7: Chill and Serve
Transfer the cheesecake to the fridge and let it chill for at least four hours, or overnight if you can wait. Just before serving, finish with a generous drizzle of extra caramel sauce for that signature glossy crown that makes this dessert irresistible!
How to Serve Caramel Macchiato Cheesecake
Garnishes
For a true coffeehouse vibe, pipe a swirl of whipped cream on each slice and finish with a sprinkle of espresso powder or cocoa. A sea salt pinch over the caramel drizzle will add a sophisticated touch and balance the sweetness beautifully.
Side Dishes
Pair each generous slice with a hot cup of espresso or freshly brewed coffee to echo those warm flavors in the Caramel Macchiato Cheesecake. Fresh berries or a fruit compote add color and a little tartness to cut through the richness of the cheesecake.
Creative Ways to Present
Serve mini cheesecake bites at parties by cutting chilled cheesecake into small squares and skewering them with fancy toothpicks. For a more dramatic presentation, drizzle plates with caramel in a zig-zag before placing the slice down and crown with chocolate-covered espresso beans for fun texture and flair.
Make Ahead and Storage
Storing Leftovers
Simply cover the cheesecake tightly with plastic wrap or store individual slices in airtight containers in the refrigerator. Caramel Macchiato Cheesecake will keep beautifully for up to 5 days, staying creamy and full-flavored, so you can savor a slice all week long.
Freezing
This cheesecake freezes like a dream! Chill it well, then wrap whole or in individual portions with plastic wrap and foil. Label and freeze for up to 2 months. Thaw overnight in the fridge before serving, and it’ll taste just as indulgent.
Reheating
While you don’t need to reheat cheesecake, you can take it out of the fridge about 30 minutes before serving to bring it to room temperature. If you like your caramel sauce warm, microwave it separately in a small bowl for 10-15 seconds before drizzling.
FAQs
Can I use homemade caramel sauce instead?
Absolutely! Homemade caramel will bring an extra layer of flavor. Just make sure it has cooled but is still pourable when mixing with the cream, and reserve some for a perfect drizzle on top.
How can I tell when my Caramel Macchiato Cheesecake is done baking?
Check for a slight wobble in the center—if the edges look set but the middle jiggles a bit, it’s just right. Avoid overbaking to keep everything wonderfully creamy.
Can I use regular brewed coffee instead of instant espresso powder?
Instant espresso powder is preferred since it packs a lot of flavor without adding extra liquid. If you don’t have it, you can use very strong instant coffee, but the result may be milder.
How do I prevent cracks in my cheesecake?
Letting your cheesecake cool gradually in the oven with the door cracked helps prevent big temperature changes that cause cracks. Using room-temperature ingredients and not overmixing also work wonders!
Is there a gluten-free version of this recipe?
Easily! Use gluten-free graham crackers for the crust and swap the all-purpose flour in the batter for a gluten-free flour blend, and you’ll still have an incredible Caramel Macchiato Cheesecake experience.
Final Thoughts
If you’re looking for a special-occasion dessert that’s genuinely unforgettable, invite some friends over and share a homemade Caramel Macchiato Cheesecake. It’s the perfect combination of café flavors and classic comfort, sure to become the star of your dessert table!
Print
Caramel Macchiato Cheesecake Recipe
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Caramel Macchiato Cheesecake combines the creamy richness of a classic cheesecake with bold espresso flavors and a luscious caramel swirl. Built on a buttery graham cracker crust and topped with a decadent drizzle of caramel, it’s a coffeehouse-inspired dessert that’s perfect for entertaining or savoring with an after-dinner cup of coffee.
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup white sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons instant espresso powder
For the Caramel Mixture
- ⅓ cup heavy cream
- ½ cup caramel sauce, plus extra for garnish
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line it with parchment paper on the bottom for easier removal.
- Make the Crust: In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared pan to form a firm crust.
- Prepare the Cheesecake Batter: Using a large bowl and an electric mixer, beat the softened cream cheese and 1 cup sugar together until smooth and fluffy. Add eggs, one at a time, mixing on low speed just until each is incorporated. Stir in vanilla extract, sour cream, flour, and espresso powder until the batter is smooth and evenly colored.
- Make the Caramel Mixture: In a small saucepan or microwave-safe bowl, gently heat the heavy cream until warm but not boiling. Whisk in ½ cup caramel sauce and stir until smooth. Allow the mixture to cool slightly so it doesn’t cook the eggs when added to the batter.
- Incorporate Caramel into Batter: Gently fold the cooled caramel-cream mixture into the cheesecake batter, stirring until well blended.
- Fill the Pan: Pour the cheesecake batter over the prepared crust in the springform pan. Use a spatula to smooth the top.
- Bake the Cheesecake: Bake in the preheated oven for 50–60 minutes, or until the center is just set but still slightly jiggly when you gently shake the pan.
- Cool Gradually: Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside the oven for 1 hour; this helps prevent cracks.
- Chill Completely: Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, so it sets completely and flavors meld.
- Finish and Garnish: Before serving, carefully remove the cheesecake from the springform pan. Drizzle extra caramel sauce over the top for a beautiful finish.
Notes
- For an extra touch, sprinkle a pinch of flaky sea salt over the final caramel drizzle.
- Chilling overnight enhances the flavor and texture.
- If using homemade caramel sauce, make sure it’s cooled but still pourable before mixing.
- Use room temperature cream cheese for a smoother batter.
- To avoid cracks, do not overmix the batter after adding eggs.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 290mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 135mg