Why You’ll Love This Recipe
This Caramel Macchiato Cheesecake combines the best of both worlds: the rich flavor of coffee and caramel with the smooth texture of a decadent cheesecake. The creamy filling paired with a crispy graham cracker crust will melt in your mouth, while the salted caramel drizzle adds a perfect finishing touch. This cheesecake is the ideal dessert for those who love coffee shop-inspired treats, making it the perfect choice for the fall season or any gathering.
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)
- Optional: Biscoff crumbs for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom and about 1 inch up the sides of the pan.
Bake the crust for 8 minutes. Remove from the oven and allow it to cool on a wire rack. Reduce the oven temperature to 325°F (165°C).
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy. Gradually add the white and brown sugars, beating until fully incorporated. Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream, brewed espresso, and vanilla extract until well combined. Pour the batter over the cooled crust.
Step 3: Bake the Cheesecake
Bake the cheesecake in the preheated oven for 1 hour and 5 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the oven door open slightly, and let the cheesecake rest for 15 minutes inside.
Step 4: Cool and Chill
Cool the cheesecake completely on a wire rack. Once cooled, cover it with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
Step 5: Serve
Before serving, slice the cheesecake into wedges. Top with whipped cream, a generous drizzle of salted caramel, and a sprinkle of Biscoff crumbs for that perfect caramel macchiato finish. Enjoy!
Servings and Timing
- Servings: 1 (9-inch cheesecake, about 12 slices)
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Chilling Time: 8 hours
- Total Time: 9 hours 40 minutes
Notes
- Heavy Cream & Caramel Drizzle Tip: After adding the whipped cream and caramel drizzle, I recommend letting the cheesecake set for another 1-2 hours in the fridge. This helps prevent the whipped cream from melting too quickly, especially if you’re making it ahead of time.
- Espresso: If you don’t have espresso, strong brewed coffee works just as well. The espresso gives the cheesecake a rich coffee flavor that complements the caramel perfectly.
- Optional Garnish: The Biscoff crumbs are a great addition for a little extra crunch and a nod to the caramel macchiato flavor, but they’re totally optional!
Storage
Store any leftover cheesecake in an airtight container in the fridge for up to 5 days. The cheesecake can also be frozen for up to 2 months. Let it thaw in the fridge overnight before serving.
FAQs
1. Can I make this cheesecake without espresso?
Yes, you can substitute the espresso with strong coffee. If you don’t want the coffee flavor, you can use a small amount of coffee-flavored syrup or simply skip it for a more classic vanilla cheesecake flavor.
2. Can I use a regular 9-inch pan instead of a springform pan?
You can, but a springform pan is highly recommended as it makes removing the cheesecake much easier without messing up the edges. If using a regular pan, you may want to line it with parchment paper to ensure it comes out cleanly.
3. Can I freeze this cheesecake?
Yes, this cheesecake freezes well! Let it cool completely, then wrap it tightly in plastic wrap and foil. It will keep for up to 2 months in the freezer. Thaw it in the fridge overnight before serving.
4. Can I skip the caramel drizzle?
Yes, you can skip the caramel drizzle if you prefer, or substitute it with chocolate syrup or any other topping you prefer. However, the caramel adds a delicious sweetness that perfectly balances the coffee flavor.
5. Can I make this cheesecake dairy-free?
To make this cheesecake dairy-free, use dairy-free cream cheese, non-dairy sour cream, and a dairy-free butter substitute. You’ll also want to make sure the caramel is dairy-free if you plan to use it.
Conclusion
This Caramel Macchiato Cheesecake is the perfect combination of coffee, caramel, and creamy cheesecake. It’s the ultimate fall dessert or a decadent treat for any occasion. With its rich flavors and smooth texture, it’s sure to become your new favorite cheesecake recipe!
Caramel Macchiato Cheesecake
A rich and indulgent Caramel Macchiato Cheesecake that combines the best of coffee and caramel flavors with a creamy, smooth filling and a buttery graham cracker crust. Topped with whipped cream and salted caramel drizzle, it’s the perfect dessert for coffee lovers.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 9 hours 40 minutes
- Yield: 1 (9-inch cheesecake, about 12 slices)
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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)
Optional: Biscoff crumbs for garnish
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then cool on a wire rack. Reduce the oven temperature to 325°F (165°C).
- In a large bowl, beat softened cream cheese until smooth and fluffy. Gradually add white and brown sugars, and mix in eggs one at a time. Stir in sour cream, brewed espresso, and vanilla extract. Pour the batter over the cooled crust.
- Bake for 1 hour and 5 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake rest for 15 minutes inside.
- Cool the cheesecake completely on a wire rack, then refrigerate for at least 8 hours or overnight to set.
- Before serving, top with whipped cream, salted caramel drizzle, and optional Biscoff crumbs. Slice and enjoy!
Notes
Let the cheesecake set for another 1-2 hours in the fridge after topping with whipped cream and caramel drizzle to prevent the whipped cream from melting too quickly.
If you don’t have espresso, strong coffee can be used as a substitute.
Biscoff crumbs are optional but provide a nice extra crunch and enhance the caramel macchiato flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
