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.
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!
Read MoreI have a few problems with this recipe. First, if you have it without the caramel, you can taste the coffee. It's a delicate flavor but definitely there. To achieve this flavor I bought some decaf french roast and double brewed it on the strong setting. (I am sensitive to caffeine but love the flavor of coffee.) But once you add the caramel, it overpowers the flavor and it's much harder to taste. Second, the baking time is wrong. I've made cheesecakes a few times and usually I bake at 350 for 40-50 minutes. But given that the ingredients in this one had added liquid from coffee and a full cup of sour cream, I thought I should do as the author instructed and did it at 325 for 1hr and 5 mins. My cheesecake was overcooked. A cheesecake should not appear browned anywhere and the top of mine was getting browned after an hour. I did bake it in a water bath, even with that I had this odd experience of it not sinking in the middle but rather it was high along the edge with a dip just inside that then rose to the center. I also did everything I could not to over beat. The cheesecake was also not smooth and creamy - perhaps this was in part due to being over baked. For my preference, the crust is also double what I needed. What saved this for me was the caramel sauce, but mine was not store bought. With the addition of a nice caramel sauce, I would give it 3 stars. As written it is a 2 star recipe. It sounds nice, but falls short of what it promises.
Read MoreI'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!
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.
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.
If you love chocolate, make a mocha cheesecake with the addition 8 ounces of melted semisweet chocolate stirred into the cheesecake mixture! Heavenly!
Creamy and smooth, and absolutely decadent with homemade caramel. Make sure to bake the cheesecake in a water bath for that perfect texture. If you can manage not to eat it all at once, the individual slices freeze and defrost really nicely -- just make sure they're wrapped really well in plastic wrap and aluminum foil before freezing. 30-60 minutes out of the freezer, and a divine treat without all the prep!
Wow! If you love cheesecake and you love caramel and coffee flavors then this cheesecake is for you! I mean this is one fabulous dessert! It just doesn't get much better than this. There's just enough coffee flavor in here so it's not overpowering and just subtle enough to really come through and compliment the caramel topping. The richness and creaminess of the cheesecake is well...as one of my guests put it "to die for". I always bring my ingredients to room temperature before mixing and don't overbeat - plus do a waterbath to avoid cracks. I topped it with homemade whipped cream and it was beyond delicious! Thanks for a great recipe Dawn!
This. Was. Amazing. After reading some reviews, I opted for crushing chocolate teddy grahams for the crust and added 1 tsp instant espresso granules to the crust. I also doubled the espresso in the filling, and added 2 Tbsp caramel. I took the suggestion of placing the springform pan on a muffin tin pan filled with water, and I left it in the oven a few hours after turning it off. It turned out perfectly! So smooth and cream, no cracks, and a wonderful blend of flavors! I topped with homemade caramel - melt 1 stick butter and 1 C brown sugar, boiling about 5 minutes until smooth. Turn off heat and add 1 tsp salt, 1 tsp vanilla and enough evaporated milk until it reaches desired consistency - about 1/2 cup (will thicken as it cools).
I made this recipe but split it over 2 ready-made crusts..I wonder if splitting the filling (which made the cheesecake part thinner) took away from the taste. I took it to a party and everyone loved it and asked for the recipe, but I thought that there were 2 things that I would fix for next time: it needs more coffee flavor (even though I used very very strong coffee and added instant coffee granules to the batter) and it needs to be just a little bit sweeter, so I might add 1/3 cup more sugar next time. As for the caramel, I made my own (sugar, water, lemon juice, and heavy cream) and I really think that homemade caramel made it extra special.
Made this for Christmas Eve and it was delicious!!! Everyone loved it and thought it was sore bought! I did put a tsp. of cinnamon in the crust. I also wrapped the bottom of the springform pan with aluminium foil and baked it in a water bath to prevent cracking and to cook more evenly. It turned out great!
This is the most awesome cheesecake I ever had! I didn't change a thing! For some reason most of the reviews are always how people changed them before they even try it the way the recipe says and then give a review on the changed version of the recipe. I will definitely be making this cake often just the way it is! Thank you so much for the recipe.
I gave this recipe four instead of five because I think the coffee taste could be stronger. I used bold instant coffee and doubled the manufacturer's amount (which came out to be 1/2 tsp for 1/4 cup). Next time I will add 1 tsp for 1/4 cup. You absolutely must use a water bath with HOT water when you put it in the oven (I heated a tea kettle and placed the cake plus pan on the oven rack then poured the hot water into the pan in the oven). I did not have a spring form pan with me, so I used a traditional cake pan with these modifications: cut a circle of wax paper and placed it at the bottom below the crust, sprayed the sides with non-stick baking spray, after baking and counter-cooling I sprayed some plastic wrap with non-stick baking spray then covered the cake, after chilling I then used a tray + plate to flip the cake out and then flip it right-side up and gently remove the plastic wrap. The cheesecake came out beautifully. No cracks, no sinking, no browning.
I have never tasted a cheesecake like this before! I dont even normallly like cheesecake, but this is unbelievable! Its certain to be a party pleaser! I love it!
This was yummmy!!! I bought a already made graham cracker pie crust. Saves time. This turned out great!! I also added carmel as a topping...
This cheesecake was delicious. The only thing that I did differently was add a couple of squares of a 90% Chocolate bar to it that I had available. It was so smooth. As with any cheesecake recipe bring the eggs and cream cheese to room temperature and only beat the eggs in until just mixed. Mine had no cracks or bubbles.
I have a few problems with this recipe. First, if you have it without the caramel, you can taste the coffee. It's a delicate flavor but definitely there. To achieve this flavor I bought some decaf french roast and double brewed it on the strong setting. (I am sensitive to caffeine but love the flavor of coffee.) But once you add the caramel, it overpowers the flavor and it's much harder to taste. Second, the baking time is wrong. I've made cheesecakes a few times and usually I bake at 350 for 40-50 minutes. But given that the ingredients in this one had added liquid from coffee and a full cup of sour cream, I thought I should do as the author instructed and did it at 325 for 1hr and 5 mins. My cheesecake was overcooked. A cheesecake should not appear browned anywhere and the top of mine was getting browned after an hour. I did bake it in a water bath, even with that I had this odd experience of it not sinking in the middle but rather it was high along the edge with a dip just inside that then rose to the center. I also did everything I could not to over beat. The cheesecake was also not smooth and creamy - perhaps this was in part due to being over baked. For my preference, the crust is also double what I needed. What saved this for me was the caramel sauce, but mine was not store bought. With the addition of a nice caramel sauce, I would give it 3 stars. As written it is a 2 star recipe. It sounds nice, but falls short of what it promises.
Cheesecake got rave reviews at Thanksgiving. Changed servings to 18 to accommodate a 10" springform pan. Also added extra espresso to taste (we're a family of coffee drinkers) and used a sea salt caramel topping.
AMAZING!!!! If you love coffee and cheesecake this is the one for you!! I used one double shot of espresso from starbucks for this. Brought it to x-mas dinner and it got rave reviews. Fantastic!!! Also i DID NOT use a waterbath and it still came out PERFECT.....not even one crack in it. The graham cracker crust is perfect too. Love it!!
This is a great recipe and it turned out great! I had to make some small changes based on what I had. My graham crackers were stale, so I used Trader Joes Ginger Cat Cookies for the crust. The recipe calls for too much butter in the crust. It is too much regardless of the crumbs you decide to use and you may find butter dripping from the bottom of your springform and causing smoke in your oven. You can cut the butter in half easily. I used Godiva Pumpkin Spice coffee and made it strong for the coffee portion of the recipe. I opted to make some homemade caramel sauce for the top instead of store bought. Just minor changes, but this is a fantastic, moist, cheesecake everyone will rave about!
O.K. Made this last night in preparation for today's annual first quarter parent/teacher conference teacher dinner, in which parents provide dinner for the teachers who are stuck at school from 8am-8pm. Anyway, so I was "assigned" dessert. Since I'm famous for cheesecake these days, and I've been looking at this recipe for months, I decided to try it. This made the ugliest cheesecake I have ever made... but that was my own fault - I tried to marble in some caramel, but I just ended up with cracks the size of the Grand Canyon. I almost didn't bring it - made a strawberry-banana cake as back-up - but when I looked at my lonely, cracked caramel macchiato cheesecake in the fridge, the one for which I went to Outpost Natural Foods to pick up the best Espresso this side of the Mississippi, I knew I had to do something with it... especially after I sampled a slice. This cheesecake tasted TOO GOOD not to share. So, I strapped on my apron, whipped up some vanilla whipped cream, added a delicately thin layer to the top of the cheesecake, and drizzled it with caramel sauce. ABSOLUTELY BEAUTIFUL! Perfect creamy caramel espresso flavor. I used vanilla wafers for the crust, added 3 T caramel sauce to the filling, and had to use a little bit of plain yogurt because I didn't have enough sour cream. Other than that, followed the recipe to a T. Definitely a cheesecake I'll be making again... just not with the caramel ribbon.
First of all I'd like to mention that there is a VIDEO of the creator of this recipe making the recipe on youTube in which she not only makes the recipe but shows you step by step how to do a water bath. This Cheesecake is DIVINE! I made some slight changes but I don't think they made much of a difference into the final DELICIOUS result of this fabulous and smart recipe. The only changes I made were , I added 1Tb of cinnamon sugar to the crust, I replaced 1/2TS of the vanilla extract for almond extract (Since I was using Carmel/Vanilla flavored coffee) and I didn't want to potentially ruin the cake so just to test the waters I swirled into HALF of the cheesecake (in the center) 2 Tbs of the Carmel topping and that half turned out delicious as well although I preferred the Carmel on top. There was one small crack in the middle of mine but I didn't do the water-bath thing as I ran out of foil paper. It still looked great and I will submit a picture later. Some said the coffee flavor wasn't enough but it was perfect for me, I just made some Vanilla/Carmel flavored coffee with DOUBLE of the amount of grinds you're supposed to use, and on top of that added a TS of instant coffee (I would wait until the coffee cools a bit as it might cook the eggs if you put it in hot) halfway through baking my entire house smelled like a Carmel Macchiato! Make this recipe, you wont regret it!
The best cheesecake I have ever tasted! I made this for a coworkers birthday and it disappeared. Served it with PC butterscotch - ridiculous! Used a water bath to bake, left it in the oven with the door open for 1.5 - 2 hours to cool, left it on counter to get to room temp (or near it) about 1 hour, then to the fridge - no cracks, light creamy crazy.
This is the most delicious dessert ever. I decided to make a chocolate crust using chocolate teddy grahams, sugar, and butter. This was AMAZING!!!
Amazing! One of the best cheesecakes I have ever had. I used 1/3 cup of espresso and added a sprinkle of cinnamon to the graham cracker crust. I topped it with caramel cooled for an hour then added ganache. Delicious!
People are raving about this as I write this review! I brought this in to work today and everyone is LOVING it. I followed the recipe, but changed the method... since I didn't want to do a water bath but I didn't want to risk it cracking, I decided to bake it at 300'. Worked like a charm. It took longer (about 75 minutes). I turned off the oven, shoved a potholder in the door to keep it cracked open, and let it cool. Set it in the fridge overnight, and voila! =) I made a caramel sauce to go with it and it looks great! **In the future, I might try using a smaller pan or adding more cream cheese to make it taller... and I might add more coffee. but it's wonderful as-is!! Glad I finally made it!!
This was perfect...followed to directions to a T and came out great. I did put a pie place full of water on the bottom shelf of my over to prevent the cheesecake from cracking and it worked....next time i will add a bit more coffee or even instant coffee to make the coffee flavor stronger.
Nothing should be this good!! If you love coffee and cheesecake...this recipe is for you! My family LOVES Starbucks coffee, so I used 2 packets of Via Colombia in 1/4 cup of water and it was just right for us. Dawn, thank you so much for sharing this amazing recipe!!
This is the second time I have made this cheesecake in 2 weeks. I make one every weekend ( a different flavor each time). This was one of the family's favorite. The first time I made it without the shot of coffee. I also poured half the batter in the crust, and then added about 1/4 C store bought caramel sauce, then added the remaining batter, and topped it off with swirls of more caramel sauce, being sure to use a knife and swirl it all together for a great presentation--so it was a caramel cheesecake. The 2nd time we used the coffee, and we made homemade caramel sauce. The 2nd one was better by far (both are very good), and we still added the caramel after pouring half the filling in, then adding remaining and topping with more caramel, then used a knife for a swirl effect. Gorgeous and very delicious!! LOVE IT!
This was really yummy. I left out the coffee and instead put about 3 T. of the caramel topping into the cake batter. Also, once the batter was in the crust, but before it was baked, I drizzled some caramel topping over the top and swirled it around with a knife. It looked beautiful once it was baked. It won second place in a baking contest. :)
Wonderful texture and flavor...and I personally liked it best without the enhancements of whipped cream and caramel. Some time ago I came across an allrecipes reviewer that filled a pan of boiling water and placed it on a rack beneath the cheesecake while cooking as a less complicated alternative to the water bath and I've been using it ever since for all cheesecakes. It worked like a charm here. The cheesecake did not crack and the texture was perfect. Do follow the recipe's refrigeration instructions though...I cheated and had my first piece only 2 hours after refrigerating and I must admit, I wasn't all that impressed. Then I had it for breakfast the next day (yeah, shameful, I know :P) and it was 100 times better! This cheesecake is a keeper!
The flavor of this cheesecake is fabulous. I combined 20 caramels and evaporated milk, cooked over low heat, stirring, until smooth, it was an idea from this site (chocolate caramel cheesecake). This sauce was very tender, it wasn`t necessary to buy caramel sauce in a store. I used 1/4 cup brewed coffee and this cheesecake had real coffee flavour. The cheesecake was very tender, light and delicious. Definetily I`ll be making it again. Highly recommended!
OH MY GOD... This is the BEST cheesecake EVER! It was quite a hit with the family AND my 80 year old mother. I was told by several it was the best cheesecake they had EVER tasted. I baked it in a gas oven and had to add about 25 mins to the cook time, testing with a thermometer. I also used the water bath method. It turned out PERFECT with no cracking. Definitely recommend!
I think this is an AMAZING cheesecake! I love coffee and caramel! However there are a few changes that I make to the recipe. When making the crust I add in brown sugar and cinnamon (it's sooo good!). Then for the caramel topping I boil sweetend condensed milk for 3 hours then carefully spread this topping onto the cheesecake. It is a beautiful outcome, I always get rave reviews!!
Want a LOWFAT LOWCARB version? I used a crust of 1-1/2 cups toasted pecans, 2 tbl soy flour, 2 tbl Splenda ground in food processor. Add one egg white. Press in pan and bake 350 for 15 minutes. (Blaine's Low Carb Kitchen recipe) For the filling, I used lowfat cream cheese (One 8 ounce pkg.), lowfat sourcream (8 ounces), one egg, 1/3 cup sugar. For the topping, I took sugar free cool whip and mixed in a little caramel syrup and layered it on thick. YUM!
This is my new favorite cheesecake! I made a salted caramel and swirled it in as well as drizzling it over the top. Made fresh whipped cream...wow! Only other change was to add some cinnamon to the graham cracker crust.
Outstanding cheesecake! So rich and creamy and downright delicious! We absolutely loved this dessert! Thank You for sharing!
I used 1/4cup double strength espresso. Baked in a waterbath. The result was a beautifull cake !!! A delicious moccha cheesecake for coffee-lovers. This got very mixed reviews: my boyfriend loves coffee, but didn't finish his piece.... And my mom who isn't the worlds biggest coffee-drinker, loved the cake. It definately needs a caramel sauce - without the sauce it's quite boring. Loved the experience, but probably won't be making this again.
This was outstanding. I got 4 shots of espresso from the coffee shop but then got confused on how much to use. Recipe calls for 1/4c and video calls for 4 shots. I ended up using 1/4c and used the other 1/4c to make another one the next day!What a hit! We cut & froze leftovers and when thawed tastes just like it did the day it was made. Thanks for our new Keeper!
I love caramel macchiatos, but this recipe was missing something. It didn't have the strong espresso flavor i was looking for, nor did it have enough caramel to my liking. It was still pretty good, but not exceptional. If i make it again, I will definately think about getting 1/2 c espresso and adding a lot of caramel to the batter, maybe in swirls and layers.
This is the most amazing cheesecake ever!!! not only am i a huge cheesecake lover, I also love coffee! Thanks for the great reciepe!!!
Pretty good! Use half the sugar, you don't need a full cup. With the caramel on top & whipped cream it's plenty sweet. But definitely a keeper ;)
Delicious in every way. Followed some users' advice, and put some caramel sauce in the actual cheesecake itself. Used instant coffee granules to make the coffee. This cheesecake is legit.
DAWN, YOU ROCK! I made this for Easter. Double foil wrapped it and baked in a water bath. Not only was it picture perfect -- it was OUT-OF-THIS-WORLD delicious. I will definitely make this again and again. (NOTE: 15 whole graham cracker slabs = 2 cups of crumbs) Thanks for sharing.
I want to thank all the reviews about the water bath because now it comes out PERFECT! If you would like to see a video, showing how to make this cheesecake go to http://allrecipes.tv/whatscooking/janesville_wi.aspx.
Since I used an 8 1/2 inch springform pan, I changed the crust to 1-1/4 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/4 cup softened butter, 1/4 teaspoon each nutmeg & cinnamon. After the cheesecake was refrigerated, I added about 1/2 cup finely chopped & toasted pecans to the top & left off the caramel, since friends were anxious to eat. Following the advice previously given, got espresso from Starbucks. Everyone loved. Wonderful flavor.
I made this over the weekend to take to a party. I've never made a cheesecake in my life. To my surprise it was not that difficult and I had great results. It did crack on top, and I was sad when it happened. After reading other reviews, I'll have to learn more about a water bath for cheesecakes. Did not change the flavor, and all who tasted it raved about it. Thanks for the great recipe!
My kids have insisted on Oreo cheesecakes forever, but my now-empty nest allowed me to stray to this divine dessert. I made it exactly as stated, after watching the video and using the water bath, and everyone raved. Thank goodness there were 10 of us to share, or the husband and I would have eaten the whole thing. I shocked to see a cheesecake without cracks (I use to hide my cracked cheesecakes under whipped cream for the kids), and the presentation was gorgeous with the caramel sauce. I did see lots of butter dripping from my pan, but the foil wrapping for the water bath kept it from burning in my oven. I also bougt a triple espresso at Starbucks for the coffee, but may experiment with instant espresso next time. Oh yes, there will be a next time! Thanks, Dawn!
Wonderful cheesecake. I work at a coffee house and this is one of our top selling desserts. I have made it many times and it always comes out perfect. Don't forget the dish of water on the bottom shelf of the oven to prevent unwanted cracking.
my family and I love this cheesecake!!! I have made non-cheesecake lovers into cheesecake lovers with this recipe but of course i make a couple tweeks to perfect it... I know it might sound lazy but I rather buy pre-made graham craker crusts but I always get chocolate because it adds a different flavor. I also add double brewed french vanilla coffe intead of strong coffee... it adds so much flavor to it. I have made this recipe for thanksgiving, chritsmas and I am making it today for New Years and every time I get compliments for the cheesecake. thank you OP for a great recipe!
Made this for my sister as she loves cheesecake and caramel macchiatos. Topped this with homemade caramel sauce to make it even more decadent. The cheesecake turned out creamier than traditional cheesecake but the overall flavor was perfect. Didn't even need whipped cream.
I made this cheesecake this past wednesday for my boyfriend.. He loves starbucks caramel macchiato drink & this tasted just like it!!! I dont enjoy coffee flavored things such as ice cream & ect, but this was soo good I ate seconds!! I also went to starbucks and ordered a tripple shot of exspresso & then cooked the cheesecake in a water bath and then turned the oven off and allowed the cake to sit in there an additional 15-30 mins! I had no cracks and it came out beautiful!
Great flavor and texture, baked up perfect with a bowl of water placed on the lower shelf. Thanks for the yummy recipe. Only wish it would have had a recipe to make the caramel sauce to go along with it. Instead I opened a container of dulce de leche and thinned it.
I made this exactly as instructed and the whole family and several friends enjoyed it! At first I didn't think I would have enough graham cracker crust because I used a 10-inch springform pan instead of 9. But it tasted great. The kids had fun spraying whipped cream and drizzling caramel sauce over their own pieces. Thank you for the recipe. It's a keeper!!!!
While most people seemed to enjoy this cheesecake, I think it was the homemade caramel sauce they were mostly tasting. The cheesecake itself was good, creamy, but lacking in coffee flavor. Also, note: definitely not a good dessert to serve if there are children around. I got a yuck face and a "is there anything else for dessert?" question.
if you like coffee cheesecake this is the one for you. used starbucks brewed espresso (2 to 3 shots is 1/4 cup). baked for an hour and half and let sit in oven for another hour- no cracks at all (used water bath). drizzled with saunders caramel sauce. I bet chocolate somewhere in there would be yummy.
I made this exactly as written and took it to our Thanksgiving get together, I should have made two! This was by far the favorite dessert out of all of them (and there were a lot of desserts). Will be making this again for Christmas day when the family and friends comes over.
I am Dawn's daughter Megan. I think my mom is one of the best cooks and now that I am in college I REALLY miss her cooking. I love cheesecake and I love coffee; its so yummy!
Love this recipe! I do substitute heavy whipping cream for the coffee when I want a regular cheese cake.
What a fantastic, creamy and delicious treat! This is one to sit and savor with friends, a delight from first bite to last!
Fabulous! I used strong coffee instead of espresso and it tasted great.
This was by far the most compliments that I have ever received on a dessert! This recipe will definitely be served at our next big family gathering!
I have been wanting to make this for a very long time and I finally did. WOW I am glad I did, I'm sorry I waited so long too. This was soooooo yummy. I followed the recipe exactly and it came out so delicious. I baked it in the water bath and it came out perfect! I will definitely make this again.
I made this for a dinner with my son and his friend and we all loved it! If cheesecake wasn't so filling (and we hadn't just eaten a huge meal), it would have been gone. I used a really good local coffee in it, brewed strong, and topped it with Stonewall Kitchen coffee caramel sauce. O. M. G. I almost feel guilty over how easy it was to make. It sunk... and cracked, but this only created the perfect spot for a coffee caramel lake! Next time, if I want to make it pretty, I'll follow another reviewer's suggestion to use a water bath and to not over-beat it. There WILL be a next time, though.
This was awesome. I'm not the biggest fan of coffee but I wanted a change from regular cheesecake and this fit the bill perfectly! I made Praline Sundae Topping (also found on this site, but omitted the nuts) and used it over the cheesecake slices instead of store bought caramel sauce. I also drizzled some slices with chocolate. Both versions were delish and I'll definitely be making this again!
This is absolutely incredible! Definitely go with the espresso, a double shot is the perfect amount, just a touch over 1/4 cup. I had a pan of water on the bottom rack of my oven preheating left it in there. Only had one tiny crack, very impressive!! The caramel and whipped cream cinched it! Brilliant!
Pretty good ans very easy to make. My husband was impressed..it was my first cheesecake. I did make my own vanilla whipped cream for the top.
What a delight.... I did crush some pecans, finely chopped and put into graham cracker crust. I added about 3/4 cup. I didn't have expresso- so I just made a strong fresh pot of regular coffee and it came out perfect...still using the amount called for. Cooking it in a water bath is the answer, no cracks at all. Thanks for this incrediable, easy recipe
So good. I've been told I can make this any time at all... and it was my very first cheese cake! I followed the directions to the letter, and I did use a water bath to bake it, so there were no cracks at all. A little bit of the water did seep into the foil, and the pan I used was a bit big, maybe, so the cheesecake part wasn't as tall as I thought it would be, but it was gorgeous and delicious. (Though I was asked if it was an Irish Cream cheesecake... I may use an espresso shot next time like some reviewers suggested. I just brewed some extra strong coffee and used that). Very easy and presents very well.
Absolutely wonderful! So smooth and fluffy and delicious! Everyone loves this cake. It baked up beautifully in the times and temp in the recipe. No water bath needed and no cracks in the cheesecake. Thank you for this one, Dawn!
An easy 5 stars for this one! I followed the recipe exactly...was a liiiiiiiiiiiiitle too sweet for my taste (not for others eating though!), so next time I'd probably skip the sugar in the graham cracker base & go with a little more espresso. I ran down to the coffee shop downstairs & got a double shot in a cup for this, so maybe next time I'll get a triple! Great recipe though - Dawn really knows her cheesecake science! Gotta let it cool slowly in the oven!
i've served this for company twice this week, and everyone is raving about it and wanting the recipe. it is amazing! though it is definitely tasting better the longer it sits in the fridge (but thats normal for cheesecakes)
I made this cheesecake for my adult daughter's birthday this weekend. She wanted something other than a traditional birthday cake. And when I told her about this recipe, being a Starbuck's addict, her mouth started watering just thinking about it. The outcome--my husband normally doesn't like cheesecake and our son-in-law doesn't drink or like coffee. The four of us rate this a 5+ as THE best cheesecake if not THE best dessert we have ever had. And we are all dessert connoisseurs!! I used two shots of espresso from the local coffee house, and for the 3 pkgs of cream cheese I used two lowfat and one regular. It was simply decadent!!! Definitely a keeper in my recipe file!
This is the absolute BEST cheesecake ever!!!! I made it tonight for Christmas Eve and everyone asked for seconds!!!!! It's not too rich, like others I've had with the caramel. I'll definitely be using this recipe again soon! THANKS!!
All I can say is, LOVE IT!! I've been making cheesecake for years, and I was soooo happy to see the suggestion of sitting the spring form pan on top of a muffin tin filled with water as your "water bath". How easy is that?! And it works! Also followed other reviewer's thoughts on the cinnamon in the crust, using strong espresso from a coffee shop, and leaving it in the turned off oven with door slightly propped open for another hour. Creamy cake, no cracking. I also, due to dietary issues, made mine like I always do with Tofutti brand Better than Cream Cheese for the cheese and their Sour Supreme (both non-dairy products) and everyone loves it. You would never know it's not dairy. Thank you Dawn for this wonderful recipe. Coffee and caramel, what's not to love?!
OMG This us so yummy, I'm gonna try adding just a bit more coffee, or maybe just some superfine ground "good" dark roast coffee beans too. As for the carmel ice cream topping.. I recommend perhaps cooking it down a little, to make it thicker,and a tad darker. Oh Let me stop... its just plain good... Enjoy, & Make 2, You'll want to share because its just THAT GOOD. !
Made this for an office luncheon and it was a big hit. I used the lower fat cream cheese, low fat sour cream, sugar free caramel and light whipped cream. It came out with that perfect golden color on top. I will certainly make this one again.
OMG this cheesecake is to die for. Made it for Sunday Easter dinner and it was a big hit. Few leftovers we had tasted even better the next day. So good!
Wonderful!! Couldn't be easier. Coffee strength can be adjusted according to taste, but I think - the stronger the better in this case! :) Great recipe!
I let the cheesecake bake in a waterbath and it came out with no cracks! The cheesecake came out very rich and luscious! I don't have an expresso machine so I just ordered a double shot at Starbucks and it came out with a great coffee flavor.
I served this for dessert at a dinner party. Everyone raved about how wonderful it was. I would definetly recommend this to those cheesecake lovers out there!
I made this recipe as individual cheesecake tarts using vanilla wafers as the crust. Yummy!
Phenominal!!! Tastes just like a Starbucks Caramel Macchiato drink. Way to go Wisconsin cook!!!! : )
This was delicious ! Definitely will store this one in my recipe file. I made it exactly as the recipe called for but I used my food processor. Made it super simple.
This is lovely, with just a hint of coffee flavoring. I went to starbucks and asked for two shots of espresso, and used it right away so it wouldn't get bitter. I swirled some caramel into the top before baking, but then liked the caramel so much that I poured it all over the top once it was cooled. Use a water bath, bake for an hour, then turn oven off and crack oven door for one minute, shut door and let cheesecake set in oven another hour. Chill overnight. I have never had a cheesecake crack. Never.
This was fantastic! I might use less butter in the crust next time though, it came out a little wet. Otherwise a wonderful recipe!
OMG!!!! Me and my 10 year old daughter made this for my husband's birthday a few weeks ago and he loved it. It is delicious. We added some simple steps: drizzled hot caramel and sprinkled pecan pieces on the crust (before pouring in the cheese cake mixture) and on the top and we also used coffee abstract. We will use this recipe again for sure!!!!!! LOVE IT!!!!!
I'm usually a purist when it comes to my cheesecake - just New York for me please - but I have to admit, this is absolutely delicious! No changes necessary. Make it and enjoy it.
I found this recipe originally in a magazine and tried it out because my sister LOVES Caramel Iced Coffee at Dunkin Donuts. Soooo good. Though it doesn't travel easily. Hehe.
I found this to be sickly sweet, as did most of my guests. It could easily serve 16, as the serving size has to be tiny in order for it to be edible. Maybe I went wrong somewhere...
I've made MANY cheesecakes in my day, but THIS one was definitely my best !!! I made it for Easter and EVERYONE loved it. The coffee and caramel flavor together is so yummy. I will be making this one again for sure. Thanks !!
Best cheesecake ever. The top cracked as I didnt use a waterbath, but I'm more about taste than I am presentation. Fantastic! If it was a healthier choice I'd have it everyday! Followed recipe exact except i ran a butter knife through the caramel on top before baking.
This was my first time making a cheesecake from scratch and it came out perfect. I made it exactly as described, no modifications, except that I baked it in a water bath and left it in the oven for slightly longer than 15 min after it finished baking (I forgot about it). It didn't crack at all, and it came out of the mold perfect. The creaminess and taste of this cheesecake were unbelievable; even my cheesecake-hating son loved it. The only thing I'll change next time I make it is that I'll use homemade caramel rather than caramel topping.
