Caramel Macchiato Cheesecake recipe

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Ingredients

2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Nutrition Info

485.5 calories
carbohydrate: 37.1 g
cholesterol: 140.6 mg
fat: 35 g
fiber: 0.5 g
protein: 7.7 g
saturatedFat: 20.9 g
servingSize: -
sodium: 363.4 mg
sugar: 23.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch cheesecake

Recipe Note

I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.

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