Caramel Macchiato Cheesecake Salted Caramel

This Caramel Macchiato Cheesecake is everything I crave when I want a coffee shop treat in dessert form. Creamy and lush, with just the right hit of espresso and sweet ribbons of salted caramel, it satisfies every fall-inspired craving and never lasts more than a day in my house.

I remember the first time I made this for friends and watched everyone reach for a second slice. It became an instant favorite and my go-to for special occasions or cozy weekends in.

Ingredients

• Graham cracker crumbs: provide a sturdy sweet base and are easy to find look for fresh crumbs for best flavor
• Melted butter: moistens the crust and gives richness opt for real unsalted butter for clean taste
• White sugar: adds a delicate sweetness to both the crust and filling use fine granulated sugar for silky blending
• Cream cheese: is the main star look for full fat blocks at room temperature for the creamiest result
• Brown sugar: adds warmth and depth choose soft light brown for a gentle molasses note
• Eggs: bind the filling and add silkiness use large fresh eggs at room temperature
• Sour cream: creates tang and helps give a softly set texture avoid low fat for the richest bake
• Brewed espresso or strong coffee: infuses the filling with bold coffee flavor go for freshly brewed espresso if possible or use double strength coffee
• Vanilla extract: rounds out the flavors real vanilla makes a delicious difference
• Fresh whipped cream: is the essential finishing touch whip your own for best texture and flavor
• Salted caramel: brings a buttery salty sweetness homemade or quality store bought will both work

Step-by-Step Instructions

Prepare the Crust:

Combine graham cracker crumbs melted butter and sugar in a mixing bowl Use clean hands or a spoon to fully combine Until the texture feels like wet sand Press this firmly into the bottom and just over one inch up the sides of a lightly greased nine inch springform pan Make sure to pack it down well to prevent crumbling during slicing Bake this crust in a preheated oven at three hundred fifty degrees Fahrenheit for eight minutes The edges should turn lightly golden Let it cool completely on a wire rack and then lower the oven to three hundred twenty five degrees Fahrenheit

Make the Cheesecake Filling:

Place softened cream cheese in a large bowl Beat with a hand mixer until no lumps remain and the texture becomes fluffy Slowly pour in white sugar and brown sugar Continue mixing until all sugar dissolves and the mixture is very smooth Add eggs one at a time making sure each egg is fully blended before adding the next This ensures even structure and prevents cracking Mix in sour cream brewed espresso and vanilla extract The batter should look smooth and pale with no streaks Pour the filling over your cooled crust

Bake:

Bake the filled pan at three hundred twenty five degrees Fahrenheit Place on the middle oven rack for one hour and five minutes Look for slightly jiggly but not wet in the center when gently shaken If the top starts to brown too quickly tent loosely with foil When baking time is finished turn the oven off and crack the door open Let the cheesecake rest inside for fifteen minutes This slow cooling helps prevent sudden temperature changes that can cause cracks

Cool and Chill:

Remove the pan from the oven Place on a wire rack to come to room temperature Cover tightly with plastic wrap and transfer to the fridge to set for at least eight hours or overnight This long chill lets the texture firm up for perfect slicing

Serve:

Run a thin knife around the edge to loosen Release the springform rim Carefully slice and place each wedge on a serving plate Top generously with whipped cream and a drizzle of salted caramel If you love extra crunch scatter some crushed biscoff cookies over each slice for a cookie shop finish

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My favorite part of this recipe is the caramel drizzle It reminds me of my grandmothers Sunday treats and really takes the cheesecake over the top Every time I finish this dessert with big swoops of whipped cream it brings back those cozy family baking days

Storage Tips

Store any leftover cheesecake covered tightly in the refrigerator for up to five days If prepping ahead slice only what you need so the whole cake stays moist and presentable For longer storage wrap slices in plastic wrap and foil and freeze up to one month Thaw overnight in the fridge and serve chilled

Ingredient Substitutions

Feel free to swap graham cracker crumbs for digestive biscuits or biscoff cookies for a fun twist If you do not have espresso strong brewed coffee works well Greek yogurt can replace sour cream but the texture may be slightly lighter For the caramel use a high quality store bought sauce or make an easy homemade version with heavy cream and sugar

Serving Suggestions

I love to serve this cheesecake with extra espresso or a caramel latte on the side If you want to impress sprinkle with a pinch of sea salt or chopped pecans right before serving For a party buffet arrange slices on a platter with caramel sauce in a pourable jar so guests can drizzle their own

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Cultural and Historical Context

Cheesecake has roots in ancient Greece but American cream cheese varieties gained popularity around the twentieth century This recipe is inspired by Italian coffee drinks and the American tradition of coffee shop treats The combination of espresso and caramel is a modern classic that bridges beloved café flavors and home baking

Commonly Asked Questions

→ What type of coffee works best for the filling?

Strongly brewed espresso or robust coffee infuses the cheesecake with the signature macchiato flavor.

→ How do I prevent cracks in the cheesecake?

A gentle bake with a slow cool down—leaving the cake in the oven with the door slightly open—minimizes cracking.

→ Can I use store-bought salted caramel for the topping?

Absolutely! Store-bought caramel sauce drizzles beautifully and adds convenience without sacrificing taste.

→ How long should the cheesecake chill before serving?

Chill for at least 8 hours, preferably overnight, to ensure the cheesecake sets firmly and slices cleanly.

→ What’s the best way to slice the cheesecake?

Use a sharp, hot knife—wiped clean between slices—for neat, tidy wedges that keep the layers defined.