Caramel Macchiato Cheesecake is a delightful dessert that combines the rich flavors of espresso, creamy cheesecake, and a luscious caramel topping. This dessert is perfect for coffee lovers and is sure to impress your guests at any gathering. With a buttery graham cracker crust and a smooth filling, this cheesecake is a delicious twist on the classic dessert. Follow this step-by-step recipe to create your own Caramel Macchiato Cheesecake that will have everyone asking for seconds!
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup brewed espresso or strong coffee, cooled
- 1 tablespoon coffee liqueur (optional)
- For the caramel topping:
- 1 cup caramel sauce
- 1 tablespoon sea salt (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, mixing until well combined. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, brewed espresso, and coffee liqueur until smooth and creamy.
- Assemble the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Chill the cheesecake: After the cheesecake has cooled, remove it from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
- Add the caramel topping: Once the cheesecake is chilled and set, drizzle the caramel sauce over the top. If desired, sprinkle with sea salt for a salted caramel twist.
FAQs
Can I use decaf coffee for this recipe?
Yes, you can use decaf coffee or espresso if you prefer to avoid caffeine.
How long can I store the Caramel Macchiato Cheesecake?
This cheesecake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to maintain freshness.
Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.
What can I use instead of coffee liqueur?
If you prefer not to use coffee liqueur, you can simply omit it or replace it with an additional tablespoon of brewed coffee or espresso.