Description
Indulge in the rich and creamy flavors of fall with this Caramel Macchiato Cheesecake. Featuring a buttery graham cracker crust, a luscious coffee-infused cream cheese filling, and topped with fresh whipped cream and salted caramel drizzle, this dessert perfectly combines the comforting tastes of caramel and espresso for an irresistible treat.
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons white sugar
Filling
- 3 (8 oz) packages cream cheese, softened
- ½ cup white sugar
- ½ cup brown sugar
- 3 large eggs
- 1 (8 oz) container sour cream
- ⅓ cup brewed espresso or strong coffee
- 1 tablespoon vanilla extract
Topping
- Fresh whipped cream
- Salted caramel drizzle (or store-bought caramel)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and white sugar. Mix until the crumbs are evenly coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add white sugar and brown sugar, continuing to beat until well combined. Add eggs one at a time, mixing thoroughly after each addition. Blend in sour cream, brewed espresso or strong coffee, and vanilla extract until the mixture is smooth and homogeneous.
- Assemble and bake: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Preheat your oven to 325°F (163°C). Place the springform pan on the middle rack and bake for 55-65 minutes, or until the center is set but slightly jiggly.
- Cool the cheesecake: Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Then cover and refrigerate for at least 4 hours or overnight to let it set completely.
- Add the topping: Before serving, spread fresh whipped cream evenly over the top of the chilled cheesecake. Drizzle with salted caramel sauce to taste, adding as much or as little as you prefer for that perfect caramel macchiato flavor.
- Serve: Carefully remove the springform pan sides and slice the cheesecake. Serve chilled and enjoy your caramel and coffee-infused dessert masterpiece!
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- For a stronger coffee flavor, you can use espresso powder dissolved in a little hot water instead of brewed espresso.
- If you don’t have a springform pan, a regular cake pan lined with parchment paper can also work, but the cheesecake may be harder to remove.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
