Caramel Macchiato Dream Cheesecake

Recipe Collection: Dessert

Caramel Macchiato Dream Cheesecake, a perfect treat for coffee enthusiasts. This vegetarian dessert features a buttery graham cracker crust, a velvety cream cheese filling infused with espresso, and a luscious caramel topping. Please note, this recipe contains dairy, eggs, and gluten, making it a delightful choice for those without these allergies.

With its sweet and robust flavor profile, this cheesecake is versatile enough to serve at gatherings or as a special after-dinner treat. Easily find this recipe and more in your easyChef Pro cookbook, complete with a convenient shopping list feature to ensure the lowest cost per serving.

Get ready to impress your guests with this exquisite dessert!

Overview

This Caramel Macchiato Cheesecake is a delightful fusion of creamy cheesecake and the rich flavors of a caramel macchiato. Perfect for coffee lovers, this dessert combines a graham cracker crust with a luscious cream cheese filling infused with espresso and topped with caramel sauce.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 1 hour and 5 minutes

Ingredients

• 2 Cups graham cracker crumbs
• 0.5 Cup butter, melted
• 2 Tablespoons white sugar
• 3 8 Ounces packages cream cheese, softened
• 1 Cup white sugar
• 3 Large eggs
• 1 8 Ounces container sour cream
• 0.25 Cup brewed espresso
• 2 Teaspoons vanilla extract
• 1 Pinch pressurized whipped cream, to taste
• 1 Pinch caramel ice cream topping, to taste

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. 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 the preheated oven for 8 minutes, then remove to cool on a wire rack.
3. Reduce the oven temperature to 325 degrees F (165 degrees C).
4. 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 the batter into the baked and cooled crust.
5. Bake the 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 the cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
6. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce. Enjoy!

Enjoy your homemade Caramel Macchiato Dream Cheesecake!