Two classics unite in this wonderfully decadent Caramel Macchiato Cheesecake. Skip the coffee house today and enjoy a slice of this fluffy and silky treat perfect for the Holidays. The coffee lovers in your house will thank you.
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I hit a wall yesterday.
Not literally hit it, that story is for in just a minute.
I hit the ‘I have no more creative energy left in me’ wall.
You know the one, where your give a damn has left and all you can do is lay in bed and watch the cheesiest, sappiest chick flicks you can find in the hopes for renewed motivation.
As I lay in bed this morning lamenting to my husband about my lack of inspiration I remembered when I actually did hit the wall and a huge smile erupted over my face.
You see, if you couldn’t tell by now, I can sometimes be a complete dork.
As I was the night that my husband (boyfriend at the time) first told me he loved me.
We were on a date hanging out at the Hotel Del Coronado.
If you have never been, this is a gorgeous hotel that sits on the most beautifully pristine beach on the island of Coronado just off of downtown San Diego.
It is the epitome of romance as was that night first hearing those three magic words. I was on cloud nine, happy as can be, practically floating.
We stopped our romance session to take a bathroom break. On my way out of the bathroom I turned to do a quick mirror check.
You know, make sure there wasn’t any toilet paper hanging off of me to ruin the night with embarrassment and BAMMMMMM….
I ran straight into a marble wall.
Paul, the gentleman that he is, was patiently waiting for me just outside the bathroom as I came out holding my eye and moaning.
Wide eyed he immediately asked what happened. “I ran into the wall” and that is when we both lost it. We laughed and laughed or I should say I laughed and moaned and laughed.
Remembering that sweet and funny night helped pull me out of the creative blues this morning to tell you that this Caramel Macchiato Cheesecake is the coffee lovers dream come true.
My cousin Niki who adores baking and was a chef created this recipe.
She is an expert at making the most incredible tasting cheesecake and if you haven’t checked out our Layered Pumpkin Cheesecake video, you need to! It had over 90,000 views in the first 2 days on Facebook.
Tips for Making a Perfect Cheesecake (How to prevent lumpy cheesecake batter):
The first tip for the most silky smooth and yet fluffy textured cheesecake:
Bring the cream cheese, sour cream and eggs to room temperature. This is one of the three really important steps to ensure a beautiful texture.
The second tip for great texture:
Remember to CREAM and SCRAPE. Cream the cream cheese and sugar well before adding the eggs and then scrape down the sides of the mixer often and before each addition. Also add just one egg at a time. These first two steps are how to make fluffy cheesecake that everyone will love.
The third trick is to bake the cheesecake in a water bath.
This step will ensure a smooth top minus any cracking. Wrap aluminum foil around bottom half of the spring form pan and place in a large roasting pan with 1/2- 3/4 inch of water. These three steps above will help to create a to die for cheesecake that everyone will love.
Most Important Tip
At the end of the baking time the cheesecake will still have a slight jiggle. If it appears to be too jiggly, turn off the oven and leave the cheesecake in the oven with the door cracked slightly for approximately 45-60 minutes. The residual heat will continue to bake the center of the cheesecake. Remove from oven and let cool to room temperature and then refrigerate overnight before cutting.
Additional Tips on How to Make Homemade Cheesecake.
- Making the graham cracker crust for cheesecake is extremely easy with this food processor. I adore my Cuisinart and had my processor for years!! I truly believe there is not a better one on the market. (affiliate)
- One last thing, using expresso will help to give this Caramel Macchiato Cheesecake the most powerful coffee flavor.
Caramel Macchiato Cheesecake
For the Crust
- 2 sleeves graham crackers
- ½ cup melted butter
For the Filling
- 2 pounds cream cheese (4, 8 oz packages) *room temperature
- 1 ¼ cups sugar
- 4 large eggs *room temperature
- ¼ cup heavy cream
- ½ cup cooled espresso
- 1 tbsp. vanilla extract
- 8 oz. sour cream *room temperature
- favorite caramel sauce
- whipped cream
- Preheat oven to 350℉.
- In food processor pulse two packages of graham crackers into fine crumbs. Add melted butter. Mix to combine. Press into greased 9 or 10 inch springform pan, working crumb mixture about halfway up the sides.
- Bake in 350℉ oven for 10-15 minutes or until golden brown and your kitchen smells amazing.
- While crust is baking, whip cream cheese until smooth in s stand mixer. (It is extremely important that the cream cheese be room temperature.) Scrape sides of bowl and add sugar. Mix until smooth and well combined.
- Slowly add one egg at a time, scraping the sides of the bowl between additions.
- While on low speed, add sour cream, heavy cream, vanilla and espresso very slowly. Make sure to stop the mixer and scrape the sides of the bowl with a spatula routinely throughout this process. This will avoid lumpy batter.
- Pour filling onto graham cracker crust. Place prepared springform into a large roasting pan. Slowly pour water into the roasting pan to about ½ inch in depth.
- Return to the oven for approximately one hour and ten minutes. The cheesecake will still be slightly jiggly and have a sheen on the top when done. See Note #1 below.
- Cool cheesecake at room temperature. Once cooled enough, remove cheesecake from water bath.
- Refrigerate cheesecake overnight. Serve with caramel sauce and whipped topping.
This recipe is part of Meal Plan Monday.
Follow along on Facebook and Pinterest for more sweet inspirations.
If you love dessert then check out these recipes:
Haupia Pie with Macadamia Nut Crust
lizz Kohler says
what size springform
Thank you so much for letting me know that I forgot that detail. You can use either a 9 or 10 inch spring form pan. The baking time will be approximately 1 hour to 1 hour and 10 mins depending on your oven and the pan size you choose. Just keep a watchful eye on it as the cheesecake nears an hour. Also the tips section has some helpful guidelines to help prevent cracking. I hope you enjoy!
I made this today and it’s absolutely awesome. I added some instant cappuccino to the fresh whip cream topping and added a chocolate covered espresso bean.
Yay! That sounds absolutely amazing!!! Thank you for telling me Andrea.
Can I freeze this?
Absolutely! It freezes best if you place parchment on top and then wrap it in aluminum tightly. I always then place it in a freezer bag as an extra step to prevent freezer burn, but this is definitely an optional step. I hope you enjoy it!
I made this last night and it is amazing. Only thing is I baked it for the recommended hour and ten in a 9” springform and when I cut into it to take some for work (because everyone knows you need a little sweet pick me up somewhere in your day) it was still creamy (almost liquidy but not runny) in the middle instead of firm. I’m worried that if I bake it longer next time the top would be rubbery. I don’t know if it makes a difference that I had to do an almond meal crust because I am extremely gluten intolerant. Do you have any suggestions so this doesn’t happen again?
I am so sorry. I talked to my cousin (the creator of this recipe and master at cheesecakes) and forgot to respond until now. These were her suggestions:
1) Check to see if oven temperature is accurate.
2) If oven temperature is off the next time you bake it cook the cheesecake for an additional 5-10 mins, turn off the heat and let sit int he cracked oven for half an hour.
Hopefully this will help to ensure the texture comes out perfect.
Ok. I will try that next time. I did let it cool in a cracked oven for about 30 mins before I took it out but next time I will def try just baking it for a little longer. How are you suggesting I make sure the temp is accurate?
Usually the easiest way is with an oven safe thermometer. Here is a little more in depth look at checking to see if your oven is the correct temperature.
A couple of the pictures look like you topped the cheesecake. Is it sour cream or whipped cream?
It is whipped cream just for a little bit of variety.
how much fat is the sour cream?
I would go with the full fat version. 🙂
OH MY!! This looks so mouthwatering. And thank you for all those helpful information.
Than you and you are very welcome!
Melissa Sperka says
Is it wrong that I want to drink this? Delish!
LOL!!! That literally made my day!????
Thank you Carrie!
Such an epic and amazing cheesecake. I love that there’s actually a lot of espresso flavor here too. So good!
Awe, that makes me so happy to hear! Thank you Joanne.
Jennifer Farley says
Such a tasty dessert! The flavor is amazing!
I am so glad to hear Jennifer. Thank you!
Ashley @ Wishes & Dishes says
I love a good cheesecake!!
Lori @ RecipeGirl says
Cheesecake is my favorite dessert, and I love this flavor!
I love this flavor too but honestly, I don’t think there is a cheesecake that I have met that I didn’t like.
Toni | Boulder Locavore says
This looks heavenly!!
Thank you Toni!
Stephanie Manley says
Who knew you could make this famous drink into a cheesecake? I have to make this!
I hope you enjoy Stephanie! ????
Trish - Mom On Timeout says
Holy smokes does this look good! Yum!
Awe shucks, thank you!
Deb H. says
I just finished making this. I took it out of the pan and it totally fell apart!! Yes, my oven is correct and so is the temp. So disappointed!
I can completely understand your disappointment. I would be too! Please see step #9 & #10 in the recipe card. It sounds like the reason it fell apart was because these two steps were not fully done.
Hi… how many grams of graham crackers to be used in this recipe?
Good morning Al,
This is such a good question and in complete honesty I don’t have a precise answer. I believe that each sleeve of graham crackers is 200 grams so this recipe would call for 400 grams of graham crackers. However, please proceed cautiously with this answer because I could be completely wrong. I apologize for not knowing specifically.
Thank you so much for your reply.. I really appreciate your honesty😊
You are very welcome. I hope it turns out well. 🙂
Alexandria Myers says
So far, so good…. It’s in the oven and I am a nervous wreck! Will let you all know! I had to pick the most decadent for making my first cheesecake EVER!
Alexandria Myers says
OMG! I didn’t realize the 3 star rating!!!!!! NOOOOO!!! 5! 5! 5! 5! 5! ***** if not just for the batter alone!!!!! Please feel free to delete the first comment and I will redo it!!!
lol!!! I understand and I hope you enjoyed it. I will be updating the recipe with a few more tips and tricks soon so make sure to check back.