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Caramel Macchiato Cheesecake
September 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 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.

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