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Caramel Macchiato Cheesecake with Salted Caramel Recipe

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4.1 from 39 reviews

Indulge in a decadent Caramel Macchiato Cheesecake featuring a buttery graham cracker crust, rich espresso-infused creamy filling, and a luscious salted caramel drizzle topped with fresh whipped cream. Perfect for coffee lovers seeking a sophisticated dessert with balanced sweetness and a velvety texture.

  • Total Time: 5 hours 25 minutes
  • Yield: 12 servings

Ingredients

For the Crust

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tablespoons white sugar

For the Filling

  • 3 (8 oz) packages cream cheese, softened
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 large eggs
  • 1 (8 oz) container sour cream
  • ⅓ cup brewed espresso or strong coffee
  • 1 tablespoon vanilla extract

For the Topping

  • Fresh whipped cream
  • Salted caramel drizzle (or store-bought caramel)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and white sugar until the mixture is well blended and resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
  2. Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes to set it, then remove and let it cool while preparing the filling.
  3. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add white sugar and brown sugar and continue beating until fully incorporated. Add the eggs one at a time, beating well after each addition to ensure a smooth batter without overmixing. Mix in the sour cream, brewed espresso or strong coffee, and vanilla extract until everything is thoroughly combined and smooth.
  4. Assemble and Bake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth out the top with a spatula. Place the pan in the oven and bake at 325°F (163°C) for about 55-65 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
  5. Cool the Cheesecake: Turn off the oven, slightly crack the oven door, and allow the cheesecake to cool inside for 1 hour to prevent cracking. After that, remove it from the oven and let it cool completely at room temperature.
  6. Chill: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to let it firm up and develop flavors.
  7. Add Topping: Before serving, spread or pipe fresh whipped cream over the top of the cheesecake and generously drizzle salted caramel sauce or store-bought caramel over the whipped cream for added sweetness and texture.
  8. Serve: Carefully remove the sides of the springform pan and slice the cheesecake with a clean, warm knife for neat slices. Serve chilled and enjoy the rich caramel macchiato flavor with every bite.

Notes

  • Ensure all cream cheese is at room temperature to avoid lumps in the batter.
  • Use a water bath if possible to prevent cracks in the cheesecake during baking.
  • If you prefer a stronger coffee flavor, increase the espresso to ½ cup.
  • You can substitute store-bought salted caramel sauce to save time.
  • Leftover cheesecake should be stored in the refrigerator and consumed within 3-4 days.
  • Author: Madelynn
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/caramel-macchiato-cheesecake-with-salted-caramel-recipe/