Rating: 5 stars 4.8
537 Ratings
  • 5 star values: 463
  • 4 star values: 58
  • 3 star values: 8
  • 2 star values: 6
  • 1 star values: 2

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.

Recipe Summary

prep:
35 mins
cook:
1 hr 28 mins
additional:
8 hrs
total:
10 hrs 3 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.

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  • 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.

Nutrition Facts

486 calories; protein 7.7g; carbohydrates 37.1g; fat 35g; cholesterol 140.6mg; sodium 363.4mg. Full Nutrition
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