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caramel macchiato cheesecake

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This cheesecake was invented in a coffee shop from a favorite coffee drink, and the name alone says delicious! Recipe & Photo: www.cookiemadness.net

(1 rating)
yield 8 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For caramel macchiato cheesecake

  • 2 c
    graham cracker crumbs
  • 1/2 c
    (1 stick) butter, melted
  • 2 Tbsp
    white sugar
  • 3 pkg
    (8 oz.ea.) cream cheese, softened
  • 1 c
    white sugar
  • 3
    eggs
  • 1
    (8 oz.) container sour cream
  • 1/4 c
    brewed espresso or strong coffee
  • 2 tsp
    vanilla extract
  • pressurized whipped cream
  • caramel ice cream topping

How To Make caramel macchiato cheesecake

  • 1
    Mix together the graham cracker crumbs, melted butter, and 2 Tbsp. of sugar until well combined. Press into the bottom of a 9-in. springform pan that has been sprayed with cooking spray. Press 1 inch up the sides. Bake in a preheated 350-degree oven for 8 minutes, then remove to cool on a wire rack.
  • 2
    Reduce oven temperature to 325 degrees F.
  • 3
    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.
  • 4
    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.
  • 5
    To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
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