Caramel Macchiato Cheesecake
This Caramel Macchiato Cheesecake blends rich cream cheese, bold espresso, and buttery caramel into a dreamy dessert perfect for coffee lovers.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese softened
- 3/4 cup sour cream
- 1 cup granulated sugar
- 2 teaspoons alcohol-free vanilla bean paste
- 1/4 cup brewed espresso cooled
- 1/2 cup caramel sauce plus extra for topping
- 3 large eggs at room temperature
- 1/2 cup heavy cream chilled
Instructions
- Preheat oven to 325°F. Place a rack in the center of the oven. Wrap the outside of a 9-inch springform pan with a double layer of heavy-duty foil, bringing it at least halfway up the sides.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the mixture resembles damp sand and holds together when pressed.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to create an even layer. Set aside while you prepare the filling.
- In a large mixing bowl, beat the cream cheese on medium-low speed until completely smooth, scraping the sides and bottom of the bowl at least twice.
- Add sour cream, 1 cup granulated sugar, vanilla bean paste, cooled espresso, and 1/2 cup caramel sauce. Mix on low speed until the batter is smooth and uniform.
- Add the eggs one at a time, mixing on low just until each egg is incorporated. Do not overmix or whip in excess air.
- Pour the cheesecake batter over the prepared crust. Tap the pan firmly on the counter several times to release any air bubbles.
- Place the springform pan in a large roasting pan. Pour hot tap water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer the roasting pan to the oven and bake for 55 to 65 minutes, until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven and crack the door open slightly. Leave the cheesecake in the oven for 1 hour to cool gradually.
- Remove the springform pan from the water bath, discard the foil, and place the pan on a wire rack. Let the cheesecake cool to room temperature.
- Cover the cooled cheesecake and refrigerate for at least 6 hours or overnight until fully chilled and set.
- Just before serving, whip the heavy cream to soft peaks using a hand mixer or whisk. Pipe or spoon the whipped cream around the edge of the cheesecake.
- Drizzle extra caramel sauce over the top of the cheesecake. Slice with a long knife warmed under hot water and wiped dry between cuts. Serve chilled.
Notes
- Ensure the espresso is completely cooled before adding it to the batter to prevent curdling.
- Room-temperature cream cheese and eggs blend more smoothly and help prevent lumps and cracks.
- Do not skip the long chilling time; it allows the cheesecake to firm up and develop its full flavor.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Room-temperature cream cheese and eggs blend more smoothly and help prevent lumps and cracks.
- Do not skip the long chilling time; it allows the cheesecake to firm up and develop its full flavor.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.