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

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 Mixture

⅓ cup heavy cream
½ cup caramel sauce, plus extra for garnish

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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