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My review
Caramel Macchiato Cheesecake
122
Dawn
"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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Ingredients
10 h 3 m servings 486Original recipe yields 12 servings (1 9-inch cheesecake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- 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.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- 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.
- 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.
- To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 363487 Ratings
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Most helpful positive review
9/27/2006
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 Cheesecak...
Most helpful critical review
9/24/2010
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 ...
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9/27/2006
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 Cheesecak...
12/12/2006
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 o...
10/23/2007
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 mo...
9/19/2006
If you love chocolate, make a mocha cheesecake with the addition 8 ounces of melted semisweet chocolate stirred into the cheesecake mixture! Heavenly!
1/16/2007
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 indi...
11/29/2011
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...
12/25/2009
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 w...
12/12/2006
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 ...
12/31/2012
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...