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To create a delicious Caramel Macchiato Cheesecake, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 16 oz cream cheese, softened - ¾ cup granulated sugar - 1 cup heavy cream - 3 large eggs - 2 teaspoons vanilla extract - 2 tablespoons espresso powder - ½ cup caramel sauce (plus extra for drizzling) - Pinch of salt If you need substitutes, here are some options: - Graham cracker crumbs: Use crushed cookies like Digestives or Oreos. - Unsalted butter: You can use margarine or coconut oil instead. - Heavy cream: Try full-fat coconut milk for a dairy-free version. - Cream cheese: Use vegan cream cheese or silken tofu blended until smooth. - Granulated sugar: You can use coconut sugar or a sugar alternative like Stevia. - Espresso powder: Instant coffee granules work well in a pinch. Here are some brands I love for these ingredients: - Graham cracker crumbs: Nabisco or Keebler - Cream cheese: Philadelphia or Kite Hill (for vegan) - Heavy cream: Horizon Organic or Organic Valley - Caramel sauce: Smucker's or Torani - Espresso powder: Medaglia d'Oro or Starbucks These ingredients will help you make a rich and flavorful Caramel Macchiato Cheesecake. Each one adds to the overall taste and texture, making your dessert a real treat. Happy baking! {{ingredient_image_1}} First, preheat your oven to 325°F (163°C). This temperature helps the cheesecake bake evenly. While the oven warms up, gather your tools. You will need a 9-inch springform pan and mixing bowls. In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Combine them well until they look like wet sand. Press this mixture firmly into the bottom of the springform pan. It should form an even layer. Bake the crust for 10 minutes. After baking, let it cool while you prepare the filling. In a large mixing bowl, beat 16 oz of softened cream cheese with ¾ cup of granulated sugar. Mix until the mixture is smooth and creamy. Next, add 1 cup of heavy cream, 3 large eggs, 2 teaspoons of vanilla extract, 2 tablespoons of espresso powder, ½ cup of caramel sauce, and a pinch of salt. Mix on low speed until everything is fully combined. Be careful not to overmix, as this can affect the texture. Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to let air bubbles escape. Bake in the preheated oven for 50 to 60 minutes. The edges should be set, but the center can still jiggle slightly. This slight jiggle means it will set perfectly as it cools. Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks. After an hour, cover the cheesecake and refrigerate it for at least 4 hours, but overnight is best for the flavors to meld. When ready to serve, carefully remove the cheesecake from the springform pan. Drizzle the top with extra caramel sauce for a touch of sweetness. Cut the cheesecake into slices and enjoy this rich and flavorful treat! When making Caramel Macchiato Cheesecake, avoid overmixing the batter. This can cause cracks. Make sure to beat the cream cheese until smooth, but stop once you add the eggs. Also, do not skip cooling the cheesecake in the oven. This step helps prevent cracks by letting it cool slowly. Lastly, use room temperature ingredients for a better mix. To get a creamy and smooth texture, follow these steps. First, beat the cream cheese well to eliminate lumps. Then, add heavy cream and mix on low. This keeps the air out, which can make your cheesecake dense. Bake until the edges are set but the center jiggles slightly. This gives a nice, soft texture once cool. Let your cheesecake chill for at least four hours. For the best flavor, serve it slightly cold, around 45°F (7°C). This lets the flavors shine through. Before serving, drizzle some caramel sauce on top. It adds a lovely touch and enhances the coffee flavor. Enjoy every bite! Pro Tips Use Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smoother batter. This helps in achieving a creamy texture without lumps. Don’t Overmix: Mix your ingredients on low speed and only until combined. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Use a Water Bath: If you want to prevent cracks, bake your cheesecake in a water bath. Wrap the springform pan in foil and place it in a larger pan filled with hot water while baking. Chill Overnight: For the best flavor and texture, chill your cheesecake overnight. This allows the flavors to meld beautifully and ensures a firm slice. {{image_2}} You can change the flavor of your cheesecake. Try adding different extracts. Almond or hazelnut can bring a new twist. You can even use flavored coffee syrups. This will enhance the caramel macchiato taste. For a chocolate version, mix in cocoa powder. You can also add chocolate chips for extra richness. If you want to switch up the crust, there are many options. Use crushed Oreos for a chocolatey base. You can also make a nut-based crust using ground almonds or pecans. A cookie crust made from ginger snaps can add a spicy kick. Just remember to adjust the butter amount based on your crust choice. Toppings can take your cheesecake to the next level. Drizzle more caramel sauce on top for extra sweetness. You can also sprinkle crushed espresso beans for a crunchy texture. Whipped cream adds a light, airy touch. For a fruity twist, top with fresh berries. Each topping can create a new dessert experience. To keep your Caramel Macchiato Cheesecake fresh, wrap it well. Use plastic wrap or foil. You can also store it in an airtight container. Place it in the fridge. It will stay good for about 4 to 5 days. Make sure to keep it chilled. This way, the creamy texture remains perfect. If you want to save some for later, freezing works great! First, let the cheesecake cool completely. Once cooled, slice it into pieces. Wrap each piece tightly in plastic wrap. Then, place the slices in a freezer-safe bag. You can freeze it for up to 2 months. When you’re ready, just thaw it in the fridge overnight. Reheating cheesecake isn’t really needed, but if you want it a bit warm, here’s how. Preheat the oven to 250°F (120°C). Place the cheesecake slices on a baking sheet. Heat for about 15-20 minutes. Keep an eye on it to avoid overcooking. This will help to bring back its creamy texture and flavor. Enjoy your delicious treat! Yes, you can make this cheesecake a day or two ahead. It tastes even better after chilling. Just make sure to store it in the fridge. Cover it well to keep it fresh. If you don’t have espresso powder, you can use instant coffee granules. Just use the same amount. You can also brew strong coffee and reduce it. This gives a similar flavor but may change the texture slightly. The cheesecake is done when the edges are set but the center jiggles slightly. It should not be liquid. A slight jiggle means it will firm up as it cools. Yes, you can use other sweeteners. Try monk fruit, agave, or honey. Just remember to adjust the amount to match the sweetness you want. To cut cheesecake, use a sharp knife. Dip the knife in hot water and wipe it dry. This helps make clean cuts. Cut the cheesecake into slices and serve. Enjoy every delicious bite! This guide covered everything you need for perfect Caramel Macchiato Cheesecake. I shared key ingredients, easy steps, and tips to avoid mistakes. You learned how to store leftovers and variations to try. Enjoy experimenting with flavors or toppings to make it your own. Cheesecake is a fun treat to master, so don't be afraid to get creative! Happy baking!

Caramel Macchiato Cheesecake

A rich and creamy cheesecake infused with espresso and topped with caramel sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 tablespoon sugar
  • 16 oz cream cheese, softened
  • 0.75 cup granulated sugar
  • 1 cup heavy cream
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoons espresso powder
  • 0.5 cup caramel sauce (plus extra for drizzling)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (163°C).
  • In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.
  • In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
  • Add the heavy cream, eggs, vanilla extract, espresso powder, caramel sauce, and salt. Mix on low speed until fully combined and smooth, ensuring not to overmix.
  • Pour the cheesecake batter over the cooled crust in the springform pan. Tap the pan gently on the counter to release any air bubbles. Bake in the oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
  • Turn off the oven, crack the door, and allow the cheesecake to cool in the oven for 1 hour. After that, cover and refrigerate for at least 4 hours, preferably overnight.
  • Once chilled, remove the cheesecake from the springform pan. Drizzle the top with additional caramel sauce and cut into slices to serve.

Notes

For best results, refrigerate overnight.
Keyword caramel, cheesecake, dessert, espresso