Caramel Macchiato Cheesecake

267 Reviews 59 Pics
  • Prep

    35 m
  • Cook

    1 h 28 m
  • Ready In

    10 h 3 m
Dawn
Recipe by  Dawn

“I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheese cake that has become my favorite cheese cake.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch cheesecake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
  2. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
  3. Reduce oven temperature to 325 degrees F (165 degrees C).
  4. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
  5. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

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Reviews (267)

Rate This Recipe
kkl
234

kkl

I'm Dawn's husband, Kevin. For over 20 years, I've been the winner. Dawn puts so much into her cooking and loves putting new dishes in front of us all the time. The Carmel Macchiato Cheesecake is another in a long line of great recipes Dawn has come up with. It's the best desert I've had and, thanks to Dawn, I've had a lot of great deserts!

jiahhui
179

jiahhui

The first time I made this recipe, I overbeat it and didn't use a waterbath. The cheesecake rose while baking, then fell and cracked. It was the ugliest thing I'd ever made! I ended up cutting off the high edges to make it level, then covered the top with a chocolate ganache. Everyone loved it! I've made it two times since and it has turned out beautifully each time. Don't overbeat your cheesecake, and bake it in a water bath (see instructions on baking a cheesecake). The ganache is still a nice complement--scald a cup of heavy cream, then pour it over 1 1/2 cups of chopped chocolate. Let it sit for 5 mins, then stir until melted. Add 1 tsp. of vanilla, stir, and pour /spread on top of cheesecake.

Blonde Chef
147

Blonde Chef

This cheesecake was absolutely incredible! I went to Starbucks and asked for a quadruple shot of espresso, used 1/4 cup for the recipe, then froze the rest in an ice cube tray to use for iced mochas. I baked it in a water bath, and when the hour was up, I turned off the oven and left the cheescake in the oven to cool for a few hours. Absolutely no cracks! I made it a couple of days ahead so the flavors had time to mature, and served it with drizzled caramel and whipped cream, just like in the picture.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 486 cal
  • 24%
  • Fat
  • 35 g
  • 54%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 7.7 g
  • 15%
  • Cholesterol
  • 147 mg
  • 49%
  • Sodium
  • 363 mg
  • 15%

Based on a 2,000 calorie diet

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