Caramel Macchiato Cheesecake

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.

Caramel Macchiato Cheesecake

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

Perfect Cheesecake Recipe

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.

Baked Cheesecake Recipe

Graham Cracker Crust for Cheesecake

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 recipe creates a beautifully silky and fluffy cheesecake with a perfect balance of sweet and coffee flavor. This is a great Holiday desserts that coffee lovers will adore.

Caramel Macchiato Cheesecake

Caramel Macchiato Cheesecake

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.
4.88 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Baked Cheesecake, Perfect Cheesecake
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 14 servings
Calories: 430kcal
Author: Heather

Ingredients

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

Instructions

  • 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.

Notes

 Recipes Notes
Note #1- 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. 

Nutrition

Calories: 430kcal | Carbohydrates: 23g | Protein: 7g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 163mg | Sodium: 318mg | Potassium: 151mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1324IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @thefedupfoodie or tag #thefedupfoodie!
Homemade Caramel Macchiato Cheesecake recipe gives easy chef's secrets to the perfectly smooth cheesecake and how to prevent cracks while baking. This classic cheesecake is a favorite at parties all throughout the year! #cheesecake https://www.thefedupfoodie.com/caramel-macchiato-cheesecake/

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:

Moist and rich with the best buttery crumble topping, this Pumpkin Pie Coffee Cake recipe is a cross between two classic desserts. Add in the cream cheese layer and this becomes a favorite fall dessert!Pumpkin Pie Coffee Cake

Springtime is never complete until we have my Mom's Lemon Butter Bundt Cake. Your soul will be satisfied with a crispy, buttery bottom similar to old-fashioned buttermilk donuts. Kissed with the refreshing flavor of lemon, this is a must have this time of year.Mom’s Lemon Butter Bundt Cake

A cherished Hawaiian dessert,Haupia Pie with Macadamia Crust is as exciting to eat as attending your first luau. This gorgeous pie has a flaky and nutty crust, rich coconut chocolate layer, coconut cream layer all topped with fluffy whipped cream. You will be in heaven from the first bite.Haupia Pie with Macadamia Nut Crust

Creamy and decadent, this Pumpkin Cheesecake stands above the rest with a gingersnap, graham and pecan crust. Layered pumpkin and vanilla cheesecake makes this a beautiful and delicious dessert for your Holidays.Layered Pumpkin Cheesecake

Perfect for dinner parties, Tiramisu Wine Glass Trifles are a twist on the classic tiramisu. Rich, creamy and elegantly portioned. This will be the star of your dinner.Tiramisu Wine Glass Trifles

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43 Comments

    1. Hi Lizz,
      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!

  1. 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.

    1. Hi Cheryl,
      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!

  2. 5 stars
    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?

    1. Hi Ashley.
      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.

    2. 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?

    3. Hi Ashley,
      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.

  3. A couple of the pictures look like you topped the cheesecake. Is it sour cream or whipped cream?

  4. 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!

    1. Hi Deb,
      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.

    1. 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.

  5. 3 stars
    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!

    1. 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!!!

    2. 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.

4.88 from 16 votes (3 ratings without comment)

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