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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - ¾ cup sour cream - 3 large eggs - 1 teaspoon vanilla extract - ½ cup strong brewed coffee, cooled - ½ cup caramel sauce (plus more for drizzling) - 2 tablespoons espresso powder - A pinch of salt Let’s dive into the ingredients for this caramel macchiato cheesecake. Each one plays a key role in creating a rich and creamy delight. First, we have graham cracker crumbs. They form the perfect crust. Their sweetness balances the cheesecake's richness. Next is unsalted butter, which binds the crumbs and adds flavor. Then, we use cream cheese. It gives the cheesecake its smooth texture and creamy taste. Granulated sugar sweetens the mix. It helps to balance the coffee flavor. Sour cream adds a nice tang. This helps to cut through the sweetness. Then, we have eggs. They provide structure and help the cheesecake set. Vanilla extract adds warmth and depth. Strong brewed coffee brings that classic macchiato flavor. It enhances the overall taste of the cheesecake. Next is caramel sauce. This adds sweetness and richness. You can drizzle more on top for a pretty finish. Espresso powder boosts the coffee flavor even more. Finally, a pinch of salt enhances all the flavors. Each ingredient works together to create a dessert that's rich, creamy, and full of flavor. {{ingredient_image_1}} - Preheat the oven to 325°F (160°C). - Prepare the springform pan with aluminum foil. This keeps the water out while baking. - Mix 1 ½ cups of graham cracker crumbs and ½ cup of melted butter in a bowl. - Press the mixture firmly into the bottom of the pan. This forms a strong crust. - Bake the crust for 10 minutes and then set it aside to cool. - Beat 2 cups of softened cream cheese in a large bowl until smooth. - Gradually add in 1 cup of granulated sugar while mixing. This helps it blend well. - Incorporate ¾ cup of sour cream and 3 large eggs, one at a time. - Add 1 teaspoon of vanilla extract, ½ cup of cooled brewed coffee, ½ cup of caramel sauce, 2 tablespoons of espresso powder, and a pinch of salt. - Mix on low speed until just combined and smooth. Be careful not to over-mix. - Pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top. - Tap the pan gently on the counter to release any air bubbles. - Bake for 50-60 minutes. The center should be set but still slightly jiggly. - Turn off the oven and let the cheesecake cool inside with the door slightly ajar. This helps it set evenly. - After an hour, move it to the fridge. Chill for at least 4 hours, or overnight for the best results. To get a smooth and creamy cheesecake, avoid over-mixing the batter. When you mix too much, air gets in. This air can cause cracks as the cheesecake bakes. Mix just until everything is combined for the best results. Cooling the cheesecake in the oven is also key. After baking, turn off the oven but let the cheesecake stay inside for an hour. This gentle cooling helps prevent cracks. It also makes the texture rich and creamy. For the best flavor, use strong coffee. Brew it fresh and let it cool before adding it to the batter. A robust coffee will shine through the cheesecake. When it comes to caramel, choose a high-quality sauce. A thick, rich caramel adds depth. You can also make your own caramel for an extra treat. For toppings, consider adding whipped cream or chocolate shavings. A sprinkle of sea salt over the caramel enhances the sweet flavor. You can also add a dash of cinnamon for warmth. Each of these options adds fun twists to your cheesecake. Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature will help achieve a smoother batter, preventing lumps in your cheesecake. Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing can incorporate too much air, which may cause the cheesecake to crack during baking. Water Bath Technique: For an ultra-creamy texture, consider baking your cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water during baking. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight in the refrigerator. This helps the flavors meld and sets the cheesecake perfectly. {{image_2}} You can play with flavors in your caramel macchiato cheesecake. Adding chocolate or mocha can make it even richer. Just mix in some cocoa powder or melted chocolate into the batter. This twist gives a deep, chocolatey taste that pairs well with coffee. For toppings, think beyond caramel. You can use whipped cream, chocolate shavings, or crushed nuts. Fresh coffee beans sprinkled on top can add a nice touch. They look great and enhance the coffee flavor. If you need a gluten-free option, you can swap the graham cracker crust. Use almond flour or gluten-free cookies instead. Just mix them with melted butter, and press them into the pan as usual. For those avoiding dairy, choose vegan cream cheese and coconut yogurt for sour cream. These alternatives work well, keeping the cake creamy. You won’t lose the rich taste. Enjoy your tasty cheesecake while meeting your dietary needs! To keep your caramel macchiato cheesecake fresh, store it in the fridge. Use an airtight container or wrap it tightly with plastic wrap. Make sure it is completely cool before storing. This cheesecake stays good for about 5 days in the fridge. For longer storage, you can freeze the cheesecake. Wrap it well in plastic wrap and then place it in a freezer-safe bag or container. It can last up to 3 months in the freezer. When you are ready to enjoy it, move it to the fridge to thaw overnight. If you want to serve your cheesecake after refrigeration, simply slice it and let it sit at room temperature for about 15 minutes. This helps the flavors come alive. You can also warm individual slices in the microwave for about 10-15 seconds. Just be careful not to overheat it. The cheesecake tastes best when it is cool and creamy. Remember to drizzle some extra caramel sauce on top before serving. Enjoy your delicious treat! The cheesecake lasts about 5 to 7 days in the fridge. Store it covered to keep it fresh. After this time, the taste and texture may change. Yes, you can make this cheesecake a day or two ahead. It actually tastes better after chilling overnight. Just be sure to let it cool fully before refrigerating. You can use plain Greek yogurt or cream cheese instead of sour cream. Both give a similar creamy texture. If you want a lighter option, try using cottage cheese blended until smooth. Using a springform pan is best for this cheesecake. It helps you remove the cheesecake easily without breaking it. If you don’t have one, you can use a regular pan, but be careful when serving. This cheesecake combines simple ingredients for a rich, creamy treat. You learned all about the steps, tips, and variations to customize your dessert. Remember to cool it correctly for the best texture. Feel free to explore different flavors and ways to store leftovers. Enjoy every bite of your delicious creation and share it with others. This dessert can bring joy to any gathering. Embrace your new skills and let your cheesecake shine.

Caramel Macchiato Cheesecake

A delicious cheesecake infused with caramel and coffee flavors, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 0.75 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup strong brewed coffee, cooled
  • 0.5 cup caramel sauce (plus more for drizzling)
  • 2 tablespoons espresso powder
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with aluminum foil to prevent leaks.
  • In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes and then set aside to cool.
  • In a large mixing bowl, beat the cream cheese with a mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and mix until well combined.
  • Add the sour cream, eggs (one at a time), vanilla extract, brewed coffee, caramel sauce, espresso powder, and salt to the cream cheese mixture. Beat on low speed until just combined and smooth, being careful not to over-mix.
  • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
  • Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for an hour with the door slightly ajar.
  • Remove the cheesecake from the oven and chill in the refrigerator for at least 4 hours, preferably overnight.
  • Before serving, drizzle additional caramel sauce on top of the cheesecake for garnish. Slice and serve chilled.

Notes

Chill overnight for best results.
Keyword caramel, cheesecake, coffee, dessert