How to Make Caramel Macchiato Cheesecake - A Step-by-Step Guide

If you're a fan of classic cheesecake with a twist, then this Caramel Macchiato Cheesecake recipe is perfect for you. This indulgent dessert combines the rich flavors of caramel and coffee with a creamy cheesecake filling and a crunchy chocolate crust, creating a decadent treat that's sure to impress your family and friends.

With its smooth, velvety texture and a delightful combination of sweet and savory flavors, this Caramel Macchiato Cheesecake is a show-stopping dessert that's ide...

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Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • 2 tablespoons white sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 (8 ounce) container sour cream
  • ¼ cup brewed espresso or strong coffee
  • 2 teaspoons vanilla extract
  • pressurized whipped cream
  • caramel ice cream topping

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 28 mins
  • Additional Time: 8 hrs
  • Total Time: 10 hrs 3 mins
  • Servings: 12
  • Yield: 1 9-inch cheesecake

  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  • Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  • Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  • To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
  • Nutrition

    486 cal.

    • Total Fat: 35g
    • Saturated Fat: 21g
    • Cholesterol: 141mg
    • Sodium: 363mg
    • Total Carbohydrate: 37g
    • Dietary Fiber: 1g
    • Total Sugars: 24g
    • Protein: 8g
    • Vitamin C: 0mg
    • Calcium: 88mg
    • Iron: 2mg
    • Potassium: 152mg