Caramel Macchiato Cheesecake

A slice of Coffee Caramel Cheesecake with caramel sauce dripping down the sides and a whipped cream swirl topped with coffee beans.

Caramel Macchiato Cheesecake brings your favorite coffeehouse drink to the dessert table. Real espresso flavors the silky filling, and a buttery graham crust holds it all together. A drizzle of Homemade Caramel finishes every slice. Make it a day ahead for the holidays and watch it disappear.

Course Dessert

Cuisine American

Keyword Caramel Macchiato Cheesecake, Coffee Cheesecake, Espresso Cheesecake

Prep Time 25

Cook Time 1 10

Chill Time 8

Total Time 9 35

Servings servings

Calories 562kcal

Author Heather

Equipment

9 inch Springform Pan
Stand Mixer
Large Roasting Pan
Heavy Duty Foil
Wire Cooling Rack

Ingredients

For the Crust

2 sleeves graham crackers * approximately 18-20 whole crackers, about 2 ½ cups crumbs
½ cup butter *melted, either salted or unsalted

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

For the Caramel Sauce

1 cup caramel sauce *homemade or jarred, See Note #1 below

For the Whipped Cream

1 ½ cups heavy whipping cream *makes about 3 cups whipped
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 350℉. Grease a 9 inch springform pan.
In food processor pulse two sleeves of graham crackers into fine crumbs. Add melted butter and pulse to combine. Press the crumbs into the pan, working them about halfway up the sides.
Bake the crust for 10 to 15 minutes, until golden brown and your kitchen smells amazing.
While the crust bakes, beat room temperature cream cheese in a stand mixer until completely smooth. Scrape down the bowl, add the sugar and beat until smooth and well combined.
Note: Use the flat beater (paddle attachment) if using a stand mixer.
On low speed add eggs one at a time, mixing just until each one disappears. Scrape the bowl between additions.
With the mixer on low, slowly add sour cream, heavy whipping cream, vanilla and cooled espresso. Scrape the bowl often to avoid lumps.
Wrap the bottom and sides of the springform pan in two layers of heavy-duty foil. Pour the filling over the crust.
Set the springform pan in a large roasting pan and place it in the oven. Carefully pour hot water into the roasting pan to a depth of ½ to ¾ inch.
Bake for about 1 hour and 10 minutes, until the edges look set and the center still jiggles slightly. If the center looks too loose, turn off the oven, crack the door and let the cheesecake sit for 45 to 60 minutes.
Note: The cheesecake is done when it jiggles like jello. Because the espresso adds extra liquid, it’s not uncommon for the cheesecake to need an additional 20 minutes of bake time, along with the hour of cooling in the oven with the door ajar.
Lift the pan out of the water bath, remove the foil and cool the cheesecake on a wire rack to room temperature.
Cover and refrigerate overnight, at least 8 hours.

For the Whipped Cream

Before serving, pour cold heavy cream into a chilled bowl with powdered sugar and vanilla. Beat on medium-high speed until medium peaks form, about 2 to 3 minutes.

Serving

Run a thin knife around the edge and release the springform. Slice with a hot, clean knife, then top each slice with whipped cream and a drizzle of caramel.

Notes

Note #1- 1 cup of caramel will give each slice just over 1 tablespoon, with a little leftover for anyone who wants extra. The full caramel recipe makes 3 ½ cups. Store leftovers in the fridge for drizzling over ice cream or coffee.

Note #2- For the best results, read the "Cheesecake Success Tips" section above in the recipe post before starting. It covers everything from room temperature ingredients to knowing when your cheesecake is done.

Note #3– No espresso machine? Dissolve 1 tablespoon of instant espresso powder in ½ cup hot water and let it cool completely.

Note #4– For a 10 inch springform pan, start checking for doneness at about 55 minutes. The cheesecake will be a little shorter.

Note #5– For espresso whipped cream, dissolve 2 teaspoons of instant espresso powder in the vanilla before adding it to the cream.

Note #6– Make ahead: Bake the cheesecake 1 to 2 days ahead and add the whipped cream and caramel just before serving. Store covered in the fridge for up to 5 days or freeze without toppings for up to 2 months.

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