Description

This Caramel Macchiato Cheesecake blends the rich flavors of espresso, creamy cheesecake, and decadent caramel for an irresistible dessert. Featuring a buttery graham cracker crust and a smooth, coffee-infused filling topped with luscious caramel sauce, this show-stopping cheesecake is perfect for special occasions or whenever you crave a café-inspired treat at home.

Ingredients

Scale

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 Macchiato Layer

⅓ cup heavy cream
½ cup caramel sauce (plus more for topping)

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Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and the melted butter. Mix until the crumbs are evenly coated and press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 1 cup sugar together until smooth and creamy, ensuring there are no lumps. Add the eggs one at a time, beating briefly after each addition just until incorporated to avoid overmixing.
Add Flavorings: Mix in the vanilla extract, sour cream, flour, and instant espresso powder, ensuring everything is fully blended and smooth.
Make the Caramel Macchiato Layer: Warm the heavy cream slightly (either in a small saucepan or microwave until just warm, not boiling). Stir in ½ cup caramel sauce until fully combined. Allow the mixture to cool for a few minutes before gently folding it into the cream cheese batter.
Bake the Cheesecake: Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center is still slightly jiggly when gently shaken.
Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly open. Let it cool gradually for 1 hour—this helps minimize cracking.
Chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight to allow it to fully set and the flavors to meld.
Serve: Before serving, carefully remove the cheesecake from the springform pan and transfer to a serving platter. Drizzle additional caramel sauce over the top for a beautiful, glossy finish. Slice and enjoy!

Notes

For easy removal, line the bottom of the springform pan with parchment paper before adding the crust.
For an extra-indulgent touch, top with whipped cream or a sprinkle of espresso powder before serving.
Ensure the caramel and cream mixture is fully cooled before mixing into the cheesecake batter to avoid curdling.
Use full-fat cream cheese for the creamiest texture.
Cheesecake is best after chilling overnight for maximum flavor and easy slicing.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 460
Sugar: 29g
Sodium: 310mg
Fat: 30g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg