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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup granulated sugar, divided - 1 teaspoon coffee granules - 3 (8 oz) packages cream cheese, softened - 1 cup sour cream - 3 large eggs, at room temperature - 2 teaspoons vanilla extract - ½ cup brewed espresso or strong coffee, cooled - ½ cup caramel sauce, plus additional for drizzling - Pinch of salt The main ingredients for this cheesecake create a rich flavor. The graham cracker crumbs form a tasty crust. Butter binds them, giving a nice texture. The sugar sweetens the filling, while coffee granules add a boost of flavor. Cream cheese provides a creamy base, and sour cream adds tang. Eggs help set the cheesecake, making it firm. Vanilla extract adds warmth, and espresso intensifies the coffee taste. The caramel sauce brings sweetness and richness. - Additional caramel sauce for drizzling - Coffee granules for decoration Garnishes make your cheesecake look special. Drizzling extra caramel sauce adds a sweet touch. Sprinkling coffee granules gives it a nice finish. These simple additions enhance both flavor and appearance, making your cheesecake a real showstopper! {{ingredient_image_2}} 1. Preheat your oven to 325°F (160°C). It helps to set the right temperature. 2. In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. Stir until all crumbs are coated. 3. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Let it cool completely. 1. In a small bowl, mix 1 teaspoon of coffee granules with 2 tablespoons of hot water. Stir well until dissolved. 2. In a large bowl, beat 3 packages of softened cream cheese with ½ cup of sugar. Use an electric mixer until smooth and creamy. 3. Add 1 cup of sour cream. Then, add 3 large eggs one at a time. Mix well after each. 4. Blend in 2 teaspoons of vanilla, ½ cup of cooled espresso, and the dissolved coffee. Add a pinch of salt. Mix until smooth. 1. Pour the cheesecake batter over the cooled crust. Spread it evenly. 2. Bake for 50-60 minutes. The edges should be set while the center jiggles a bit. 3. Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. This helps prevent cracks. 4. After cooling, refrigerate for at least 4 hours. Overnight is best for flavor and texture. 5. Drizzle ½ cup of caramel sauce on top before serving. You can add coffee granules for decoration. To make a perfect cheesecake, keep your ingredients at room temperature. This helps them blend well. Use softened cream cheese for a creamy finish. Cold ingredients can cause lumps. Mix your batter slowly. Gradually add ingredients, like eggs and sour cream. This helps avoid too much air, which can lead to cracks. To prevent cracks, cool the cheesecake slowly. After baking, crack the oven door and let it cool inside. This keeps the temperature steady. For storing, place the cheesecake in the fridge. Use an airtight container to keep it fresh. This will help maintain its flavor and texture. Pair your cheesecake with coffee or tea. They enhance the caramel and coffee flavors. For a nice look, drizzle extra caramel on top. Also, sprinkle a few coffee granules for decoration. Serve slices with a hot knife for clean cuts. This makes your dessert look professional at any event. Pro Tips Use Room Temperature Ingredients: Ensuring all your ingredients, particularly cream cheese and eggs, are at room temperature will help achieve a smooth and creamy cheesecake batter. Prevent Cracking: Cracking can occur if the cheesecake cools too quickly. Leaving it in the oven with the door ajar for an hour after baking helps prevent this issue. Chill Overnight: For the best flavor and texture, allow your cheesecake to chill in the refrigerator overnight before serving. This enhances the taste and makes it easier to slice. Garnish Wisely: When drizzling caramel sauce over the cheesecake, consider adding a sprinkle of sea salt or coffee granules for an elegant touch that contrasts beautifully with the sweetness. {{image_4}} You can add chocolate to make a mocha twist. Simply mix in ½ cup of cocoa powder with the cream cheese. This gives a rich chocolate flavor. You can also use flavored extracts like almond or hazelnut. Just add 1 teaspoon to the cream cheese mix. These changes let you enjoy new flavors. You don’t have to stick to graham crackers. Try using Oreo cookies for a chocolatey base. Crush them up and mix with melted butter. For gluten-free options, use gluten-free graham crackers or almond flour. This way, everyone can enjoy a slice. Whipped cream is a great topping for this cheesecake. It adds a light, fluffy texture. You can also drizzle extra caramel sauce on top. For a fruity touch, try adding fresh berries or sliced bananas. These toppings brighten up the dessert and add flavor. To keep your leftover cheesecake fresh, store it in the fridge. Use an airtight container. This keeps out moisture and other smells. Make sure the container fits well. You can also cover the cheesecake with plastic wrap. This helps it stay moist. It will last for up to five days in the fridge. You can freeze cheesecake if you want to save some for later. First, let the cheesecake cool completely. Then, wrap it well in plastic wrap. After that, wrap it in aluminum foil. This adds extra protection. You can freeze it for up to three months. When you're ready to eat it, take it out. Put it in the fridge to thaw overnight. Don't rush this step. Thawing slowly keeps the texture nice and creamy. Enjoy your cheesecake later just as fresh! A Caramel Macchiato Cheesecake is a creamy dessert that combines coffee and caramel flavors. This cheesecake has a rich taste from cream cheese and sour cream. You also get a hint of coffee from brewed espresso and coffee granules. The crust, made of graham cracker crumbs and butter, adds a crunchy texture. The drizzle of caramel sauce on top enhances the sweetness. Overall, this dessert is perfect for coffee lovers. The cheesecake needs to chill for at least 4 hours. For the best taste and texture, let it sit overnight. This chilling time allows the flavors to blend well. It also helps the cheesecake firm up nicely. Yes, you can make this cheesecake ahead of time. It stays fresh in the fridge for about 5 days. Store it in an airtight container to keep it safe. If you want to keep it longer, you can freeze it. Just make sure to wrap it well. When ready to enjoy, let it thaw in the fridge overnight. This blog post detailed how to make a Caramel Macchiato Cheesecake. We covered key ingredients, from graham cracker crumbs to caramel sauce. You learned step-by-step instructions for preparing and baking. Tips ensured a smooth texture, while options for flavor and crust kept it fresh. Making this cheesecake can impress guests and satisfy your sweet tooth. With proper storage, you can even enjoy it later. Dive into your baking adventure and treat yourself to a delightful dessert!

Caramel Macchiato Cheesecake

A rich and creamy cheesecake infused with espresso and topped with caramel sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups granulated sugar, divided
  • 1 teaspoon coffee granules
  • 3 packages cream cheese, softened at room temperature
  • 1 cups sour cream
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 0.5 cups brewed espresso or strong coffee, cooled to room temperature
  • 0.5 cups caramel sauce, plus additional for drizzling
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C). Ensure you have all ingredients at room temperature for the best texture.
  • In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Use a fork or spatula to mix until all the crumbs are evenly coated with the butter.
  • Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create a uniform crust. Bake in the preheated oven for 10 minutes until lightly golden, then remove from the oven and allow to cool completely.
  • In a small bowl, combine the coffee granules with 2 tablespoons of hot water, stirring until dissolved. Set this mixture aside to cool slightly.
  • In a large mixing bowl, use an electric mixer to beat the softened cream cheese alongside ½ cup of granulated sugar on medium speed until the mixture is smooth and creamy, with no lumps remaining.
  • Gradually add in the sour cream, then incorporate the eggs one at a time, mixing well after each addition. Next, blend in the vanilla extract, cooled espresso, the dissolved coffee mixture, and a pinch of salt. Mix until everything is fully combined and the batter is silky.
  • Carefully pour the cheesecake batter over the cooled graham cracker crust in the springform pan, ensuring an even layer.
  • Bake in the oven for 50-60 minutes, or until the edges appear set but the center retains a slight jiggle.
  • Once done baking, turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool in the oven for approximately 1 hour, which helps prevent cracking.
  • After the hour, remove the cheesecake from the oven and refrigerate for at least 4 hours, though overnight is preferable for the best flavor and texture.
  • Before serving, generously drizzle caramel sauce over the top of the chilled cheesecake. For an elegant finish, sprinkle a few coffee granules on top as a garnish.

Notes

Slice the cheesecake using a hot knife for clean edges, and serve with coffee or tea for the perfect pair!
Keyword caramel, cheesecake, espresso