Craving the perfect fall cheesecake? This Caramel Macchiato Cheesecake is about to be your new fav! If you love caramel & coffee, you're gonna flip over this one!
I love making this recipe during the fall, but it can truly be enjoyed year-round!
If you love tasty desserts, you're also going to love my Strawberry Cheesecake Bars Tiramisu Cups, & White Chocolate Matcha Cookies!
Jump to:
Ingredients for Caramel Macchiato Cheesecake
- Graham Cracker Crumbs
- Melted Butter
- Cream Cheese
- White Sugar
- Brown Sugar
- Eggs
- Sour Cream
- Brewed Espresso Or Strong Coffee
- Vanilla Extract
- Whipped Cream
- Salted Caramel Drizzle
See recipe card for quantities.
Instructions
Make the crust & bake.
Make the cheesecake filling, add to the crust & bake.
Once the cake has been baked & chilled, add whipped cream & salted caramel.
Serve & enjoy!
- Prepare the crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Bake for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 325°F (165°C).
- 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 combined. Pour the batter over the cooled crust.
- Bake: 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 door open slightly, and let the cheesecake rest for 15 minutes inside.
- Cool and chill: Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
- Serve: Before serving, slice the cheesecake into wedges. Top with whipped cream, salted caramel drizzled overtop & biscoff crumbs for that perfect caramel macchiato finish. Enjoy!
Substitutions
- Graham Cracker Crumbs: Substitute with crushed digestive biscuits, vanilla wafers, or crushed Oreos (for a chocolate crust).
- Melted Butter: Use melted coconut oil, margarine, or even neutral-flavored oil (like vegetable or canola oil).
- White Sugar: Swap with brown sugar or coconut sugar.
- Sour Cream: Use Greek yogurt, crème fraîche, or a dairy-free sour cream substitute.
- Brewed Espresso Or Strong Coffee: You can use instant espresso powder mixed with hot water, decaf coffee, or a coffee-flavored extract.
- Vanilla Extract: Replace with almond extract, maple extract, or vanilla bean paste.
Variation: Mocha Cheesecake
- Crust: Use crushed Oreos for a richer, chocolatey base.
- Filling: Add 2 tablespoons of cocoa powder to the cream cheese mixture for a mocha flavor. You can also substitute half the espresso with melted dark chocolate for extra decadence.
- Topping: Drizzle with a chocolate ganache and a sprinkle of espresso powder on top for garnish.
Equipment
- Hand mixer
- 9 inch cake tin
Storage for Caramel Macchiato Cheesecake
Store the caramel macchiato cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap, then place in a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Top tips for Success
- Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps and achieve a smooth filling.
- Bake in a Water Bath: Prevent cracks by placing the springform pan in a water bath for even baking. (For a detailed guide on how to set up a water bath for baking cheesecake, you can check out the instructions here.)
- Cool Gradually: Let the cheesecake cool slowly in the oven with the door ajar to avoid sinking or cracking.
FAQs
Absolutely! Once completely cooled, wrap the cheesecake tightly in plastic wrap and foil before freezing. It can be frozen for up to 3 months. To serve, thaw in the fridge overnight. Avoid freezing with the whipped cream and caramel topping—add those after thawing.
It’s best to refrigerate the cheesecake for at least 8 hours or overnight to fully set. This allows the flavors to develop and ensures a firm texture when slicing. Avoid rushing this step for the best results.
Yes, you can bake it without a water bath, but the texture may be slightly less smooth, and the cheesecake is more likely to crack. Using a water bath ensures even baking and a creamy texture. If you prefer not to, placing a pan of water on the rack below the cheesecake is an alternative to reduce cracking.
Related
Looking for other dessert recipes like this? Try these:
Caramel Macchiato Cheesecake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan.
- Bake for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 325°F (165°C).
- 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 combined. Pour the batter over the cooled crust.
- 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 door open slightly, and let the cheesecake rest for 15 minutes inside.
- Cool it completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
- Before serving, slice the cheesecake into wedges. Top with whipped cream, salted caramel drizzled overtop & biscoff crumbs for that perfect caramel macchiato finish. Enjoy!
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Leave a Reply