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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