Caramel Macchiato Cheesecake
This Caramel Macchiato Cheesecake is one dessert that you’ll never, ever forget. Its creamy texture combined with flavor is true dessert gold.
It’s as if you’re combining the sweet flavor of caramel with the smooth and savory texture of cheesecake. Say so long to those plain cheesecakes and give this flavorful homemade cheesecake a chance instead.
I feel confident in saying that this is one of the best cheesecake recipes you’ll ever make. The key to making this have a ton of flavor is that you make it the day before so your dessert is prepared ahead of time.
The gooey caramel on top just enhances the cool creamy cheesecake, and you end up with a wonderful dessert for after dinner, or for a special treat.
But don’t fret…It’s easy to prepare, and it’s thick and creamy and bursts with flavor. The gooey caramel on top just enhances the cool creamy cheesecake, and you end up with a wonderful dessert for after dinner, or for a special treat.
This is definitely one for the memory bank. No sir you don’t want to lose this one!
We’ve loved cheesecake for as long as we can remember. And can you blame us? It’s one dessert that is silky smooth with every single bite and takes on a whole other taste with just a few easy ingredient substitutes.
Get ready to fall in love with this delicious cheesecake recipe.
What happens if your cream cheese isn’t soft enough?
Having softened cream cheese is actually key for this recipe. If the cream cheese is too hard, there’s a good chance that there is going to be lumps in it.
No one likes lumps in their cheesecake. No one. Making certain that it’s room temperature or softened in what helps make your cheesecake have a nice and creamy silky texture.
What is the quickest way to soften cream cheese?
Some people try and skirt around it by sticking it the microwave for a few seconds, but don’t do that! This will soften the cream cheese, but not in the way that you want.
Instead, you need to set out your cream cheese for a couple of hours and let it soften naturally. This way you’re ensuring that there aren’t going to be any lumps in your cheesecake once you’re making it.
What if I don’t have any espresso powder?
This might be a little bit different of an ingredient than you’re used to, so if you don’t have it, you can try and substitute it for something else instead.
Just know that whatever you try to change it out with will have an effect on the outcome and the taste of the recipe. I would suggest some instant coffee powder.
Can I use something else for the crust besides chocolate wafers?
Any type of cookie or graham cracker will work for this recipe. I like tho chocolate wafers because…well, chocolate. However, you can change it up to whatever suits your taste buds and needs.
Have fun creating this delicious cheesecake recipe. Once you start the process, your mouth is going to be watering the whole time. And trust me on this friends, it’s totally worth the wait! This is one cheesecake that you might just want to keep and eat all yourself!
OTHER DESSERT RECIPES YOU MIGHT LIKE:
Caramel Macchiato Cheesecake
- 6 8 oz. packages cream cheese
- 3/4 cup powdered sugar
- 1 cup sugar
- 1 1/4 tsp. vanilla extract
- 2 1/2 tsp lemon juice , fresh squeezed
- 5 eggs, beaten and mixed in a separate bowl
- 1 package of chocolate wafers - crushed for the crust
- 1/4 cup butter, melted
- 2 tsp. espresso powder
- 1 jar of prepared caramel sauce
FOR THE CRUST:
- Place the wafers, or chocolate cookies in a food processor, or blender, and mix until the cookies or wafers are crumbs. Add the butter, and mix again just until blended
- Place parchment paper (cut to fit the bottom of the Spring-form pan) in the bottom of the Spring-form pan. Press the crust into the bottom of a 10 inch Spring-form pan, and smooth crust evenly. Wrap the bottom of the Spring-form pan in two large pieces of heavy aluminum foil, wrapping the pan a little over half way up the outside of the pan. Place the Spring-form pan in the freezer while making the cheesecake.
FOR THE CHEESECAKE:
- In the mixing bowl of a stand mixer, whip the cream cheese until light and fluffy, about 5 to 6 minutes, stopping 3 to 4 time to scrape down the side of the mixing bowl, and whipping until fluffy. Add the powdered sugar and mix well. Add the granulated sugar, and mix well. Scrape the bowl, and mix again.
- Add the vanilla and lemon juice, and mix until well blended, then mix on high until the mixture is fluffy., then add espresso powder.
- In a separate bowl, whisk the eggs until they are a light lemon color, and fluffy. Add the eggs to the mixing bowl, and in small bursts, mix the eggs into the cheesecake mixture, just until blended, but do not whip, or leave the mixer on.
- Remove the mixing bowl from the mixer, and stir to make sure all ingredients are blended
- Remove the crust from the freezer, and pour the cheesecake filling into the pan. Place the pan in a shallow dish with 1/2 inch of water in the bottom.
- Place the pan with the cheesecake in the oven, and turn oven to 475 degrees, and bake cheesecake for 14 minutes. Turn the heat to 300, and bake for 1 hour. DO NOT OPEN THE OVEN DOOR! Turn off oven and allow the cheesecake to sit in the oven for 45 minutes, then open the oven door, and leave the cheesecake for another 30 minutes to cool.
- Remove from oven to a wire rack and cool completely, add topping, cover, and remove to refrigerator, and refrigerate overnight to completely chill and set the cheesecake.
- When the cheesecake is cooled, simply open the jar of prepared caramel sauce, and spread it on top of the cheesecake. Cover, and place in refrigerator until time to serve. Chill the cheesecake overnight for best results. Enjoy!