Caramel Macchiato Cheesecake

    Caramel Macchiato Cheesecake


    387 people made this

    About this recipe: Coffee and caramel are two of my favourite flavours - so I decided to create a caramel macchiato cheesecake!

    Serves: 12 

    • 170 g graham cracker crumbs
    • 115 g butter, melted
    • 25 g white sugar
    • 672 g cream cheese, softened
    • 200 g white sugar
    • 3 eggs
    • 227.2 g sour cream
    • 60 ml brewed espresso or strong coffee
    • 10 ml vanilla extract
    • pressurized whipped cream
    • caramel ice cream topping

    Prep:35min  ›  Cook:1hr25min  ›  Ready in:2hr 

    1. Preheat the oven to 175 degrees C. Grease a 23cm springform cake pan.
    2. Mix together the graham cracker crumbs, melted butter and 1/4 cup of the sugar until well combined. Press graham cracker crumb mixture into the base of the prepared pan. Bake for 8 minutes; cool.
    3. Reduce the oven temperature to 165C.
    4. Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the remaining sugar, beating well until combined. Add eggs one at a time, beating well after each addition. Stir in the sour cream, espresso and vanilla extract.
    5. Pour mixture into the pan and bake for 1 hour and 5 minutes or until just set. Turn the oven off and cool cheesecake in the oven with door ajar. Cover and chill for 8 hours.
    6. To serve, cut the cheesecake into wedges and pour over some caramel sauce. Whipped cream can also be added.

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