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To make a delicious Caramel Macchiato Cheesecake, you will need these main ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup granulated sugar, divided - 3 (8 oz) packages cream cheese, softened - 3 large eggs - 1 teaspoon vanilla extract - 1 cup strong brewed coffee, cooled - 2 tablespoons espresso powder - 1 cup sour cream - ½ cup caramel sauce (plus extra for drizzling) For a lovely touch, you can add these optional ingredients for garnishing: - Whipped cream for garnish {{ingredient_image_1}} 1. First, preheat your oven to 325°F (160°C). This step is key for even baking. 2. Next, prepare the crust. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Combine until it looks moist. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. After that, remove it and let it cool. 3. Now, let’s make the cream cheese batter. In a large bowl, beat 3 packages of softened cream cheese and ½ cup of granulated sugar with an electric mixer. Mix until it is smooth and creamy. 4. Add 3 large eggs, one at a time. Mix well after each egg to keep it smooth. 5. Next, mix in 1 teaspoon of vanilla extract, 1 cup of cooled brewed coffee, and 2 tablespoons of espresso powder. Stir until all ingredients are blended. 6. Gently fold in 1 cup of sour cream and ½ cup of caramel sauce into the batter. This gives it a rich flavor. 7. Pour the cream cheese mixture over the cooled crust in the springform pan. 8. Bake in the preheated oven for about 60 minutes. The center should be set but still a little jiggly. 1. Turn off the oven and leave the cheesecake inside for 1 hour. This cooling technique helps prevent cracking. 2. After an hour, take the cheesecake out and let it cool completely at room temperature. 3. Once cool, refrigerate it for at least 4 hours, or overnight. This allows the cheesecake to set fully. 4. Before serving, drizzle extra caramel sauce on top. You can also add whipped cream if you like. Enjoy this delicious treat! To get the best texture, start with room temperature ingredients. Cream cheese blends smoothly when it's warm. Cold cream cheese can make lumps in your batter. Leave it out for about an hour before mixing. Preventing cracks in your cheesecake is key. After baking, turn off the oven and leave the door slightly open. This gradual cooling helps keep the cheesecake from cracking. If you let it cool too fast, you might see cracks form on top. Choosing the right coffee is important for flavor. Use a strong brewed coffee that you enjoy drinking. It should be rich and bold. You can also add espresso powder for an extra kick. Just two tablespoons will boost the coffee taste. Always use high-quality caramel sauce. A good caramel adds depth to your cheesecake. Look for sauces made with real ingredients, not just sugar. You can drizzle extra caramel on top for a beautiful finish. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This ensures a smoother batter and helps to prevent lumps. Choose Quality Coffee: The flavor of your cheesecake relies heavily on the coffee used. Opt for a high-quality coffee or espresso to enhance the overall taste of the dessert. Prevent Cracking: To prevent cracks on the surface of your cheesecake, bake it in a water bath. Wrap the springform pan in aluminum foil and place it in a larger pan filled with hot water. Chill Overnight: For the best texture and flavor, allow your cheesecake to chill in the refrigerator overnight before serving. This gives it time to set properly and improves its taste. {{image_2}} You can easily change the taste of your Caramel Macchiato Cheesecake. Here are a couple of fun ideas: - Chocolate Caramel Macchiato Cheesecake: Add ½ cup of cocoa powder to your cream cheese mix. This makes the cheesecake rich and chocolatey. Pair it with chocolate ganache for an extra treat. - Nutty Caramel Macchiato Cheesecake with Nuts: Fold in ½ cup of chopped nuts, like pecans or walnuts, into the cream cheese batter. This adds a nice crunch and extra flavor. You can also sprinkle some on top with caramel sauce. Want to adapt the cheesecake for special diets? Here are some options: - Gluten-free options for the crust: Use gluten-free graham cracker crumbs or almond flour. Mix these with melted butter, just like the regular crust. This keeps the cheesecake delicious for those avoiding gluten. - Vegan adaptations for the cheesecake: Swap cream cheese for vegan cream cheese. Use flax eggs or applesauce instead of regular eggs. Replace sour cream with a plant-based version. Keep the coffee and caramel sauce to maintain flavor, but check they’re vegan-friendly. To keep your Caramel Macchiato Cheesecake fresh, refrigerate it properly. First, cover the cheesecake with plastic wrap or aluminum foil. This helps prevent it from absorbing smells from other foods. You can also use an airtight container. If you want to freeze it, slice the cheesecake first. Wrap each slice in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as you can. This keeps the cheesecake safe from freezer burn. In the fridge, your cheesecake will last about 5 to 7 days. To keep the flavor and texture at their best, store it properly. Avoid leaving it out at room temperature for too long. If you freeze it, the cheesecake can stay good for about 2 to 3 months. When you are ready to eat it, thaw it in the fridge overnight. This helps it regain its creamy texture. Enjoy every delicious bite! Can I make this cheesecake ahead of time? Yes, you can make the Caramel Macchiato Cheesecake a day or two ahead. After baking, let it cool completely. Then, cover it with plastic wrap and place it in the fridge. This allows the flavors to blend and enhances the taste. How can I tell if the cheesecake is done? To check if the cheesecake is done, look for a firm edge and a slightly jiggly center. It should not be liquid. The cheesecake continues to cook as it cools in the oven, so don't worry if it jiggles a bit. What to serve with Caramel Macchiato Cheesecake? This cheesecake pairs well with a cup of coffee or tea. You can also serve it with fresh berries for a fruity touch. Whipped cream adds extra creaminess, and a drizzle of caramel sauce makes it look fancy. Can I use store-bought ingredients? Yes, using store-bought ingredients can save time. You can buy premade graham cracker crusts and caramel sauce. Just make sure to select high-quality options to keep the flavor rich and delicious. You’ve learned how to make a delicious Caramel Macchiato Cheesecake. We covered the key ingredients, step-by-step instructions, and tips for perfect texture. You now know how to add flavor and variations to suit any diet. Proper storage helps keep your cheesecake fresh longer. Remember, making cheesecake can be fun and rewarding. Try new flavors and garnishes to make it your own. Enjoy this creamy delight and impress your family and friends with your baking skills. Happy baking!

Caramel Macchiato Cheesecake

A rich and creamy cheesecake infused with coffee and caramel flavors, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 25 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 cup granulated sugar, divided
  • 3 packages cream cheese, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup strong brewed coffee, cooled
  • 2 tablespoons espresso powder
  • 1 cup sour cream
  • 0.5 cup caramel sauce (plus extra for drizzling)
  • as needed whipped cream for garnish (optional)

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a medium bowl, combine the graham cracker crumbs and melted butter, mixing until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar using an electric mixer until smooth and creamy.
  • Add the eggs one at a time, mixing thoroughly between each addition to ensure a smooth batter.
  • Mix in the vanilla extract, cooled brewed coffee, and espresso powder until fully incorporated.
  • Gently fold the sour cream and ½ cup of caramel sauce into the batter.
  • Pour the cream cheese mixture over the cooled crust in the springform pan.
  • Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually, which helps prevent cracking.
  • Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours (or overnight) to set fully.
  • Before serving, drizzle additional caramel sauce over the top and garnish with whipped cream if desired.

Notes

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