Caramel Macchiato Cheesecake

    Caramel Macchiato Cheesecake

    (438)
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    2hr


    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!

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (438)

    Reviews in English (443)

    by
    280

    I'm Dawn's husband, Kevin. For over 20 years, I've been the winner. Dawn puts so much into her cooking and loves putting new dishes in front of us all the time. The Carmel Macchiato Cheesecake is another in a long line of great recipes Dawn has come up with. It's the best desert I've had and, thanks to Dawn, I've had a lot of great deserts!  -  27 Sep 2006  (Review from Allrecipes US | Canada)

    by
    197

    The first time I made this recipe, I overbeat it and didn't use a waterbath. The cheesecake rose while baking, then fell and cracked. It was the ugliest thing I'd ever made! I ended up cutting off the high edges to make it level, then covered the top with a chocolate ganache. Everyone loved it! I've made it two times since and it has turned out beautifully each time. Don't overbeat your cheesecake, and bake it in a water bath (see instructions on baking a cheesecake). The ganache is still a nice complement--scald a cup of heavy cream, then pour it over 1 1/2 cups of chopped chocolate. Let it sit for 5 mins, then stir until melted. Add 1 tsp. of vanilla, stir, and pour /spread on top of cheesecake.  -  12 Dec 2006  (Review from Allrecipes US | Canada)

    by
    170

    This cheesecake was absolutely incredible! I went to Starbucks and asked for a quadruple shot of espresso, used 1/4 cup for the recipe, then froze the rest in an ice cube tray to use for iced mochas. I baked it in a water bath, and when the hour was up, I turned off the oven and left the cheescake in the oven to cool for a few hours. Absolutely no cracks! I made it a couple of days ahead so the flavors had time to mature, and served it with drizzled caramel and whipped cream, just like in the picture.  -  23 Oct 2007  (Review from Allrecipes US | Canada)

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