Caramel Macchiato Cheesecake
A coffee-and-vanilla cheesecake finished with a homemade caramel layer — everything you love about the coffee shop drink, in cheesecake form.
- Prep Time
- 30 min
- Cook Time
- 1 hr 15 min
- Total Time
- 1 hr 45 min
- Servings
- 12 servings
My in-laws and I were brainstorming cheesecake flavors one evening when someone brought up Caramel Macchiato, and my whole face lit up — I'd never made that one before! I looked up exactly what makes a macchiato a macchiato, and a recipe basically wrote itself in my head: vanilla, coffee, caramel. Simple enough.
The next morning I was way too excited to get started, dancing around the kitchen to some good music while I put it all together. It turned out to be everything I'd imagined, and I've been making it on repeat ever since.
Vanilla cheesecake, a hint of coffee, and a homemade caramel layer on top — it's basically your favorite coffee order, minus the line.
Ingredients
For the Crust
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons light brown sugar
- 5 tablespoons unsalted butter, melted
For the Filling
- 4 (8 oz.) packages cream cheese, softened
- 1/4 cup cornstarch
- 1 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 1/2 tablespoon coffee extract
- 1/2 tablespoon vanilla extract
- 1/4 cup coffee liquor
- 1/2 cup heavy cream
For the Caramel Topping
- 3 tablespoons light corn syrup
- 1/4 cup granulated sugar, plus 1 tablespoon
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- frozen whipped topping, thawed
Instructions
- 1Preheat the oven to 350 degrees. Double-wrap the outside of a 9 inch springform pan with heavy-duty foil and set inside a 12 inch cake pan. Toss the graham cracker crumbs with the brown sugar, mix in the melted butter, and press evenly into the bottom of the springform pan. Bake for 7 minutes, then set aside.
- 2Beat the cream cheese in three additions with the cornstarch and sugars, scraping down the bowl between each, until smooth. Add the extracts and eggs one at a time on low speed, then slowly add the heavy cream and coffee liquor, mixing just until combined.
- 3Spread the batter over the crust. Pour warm water into the larger cake pan to create a water bath at least 1 inch up the sides. Bake for about 1 hour 15 minutes, until lightly browned on top.
- 4Cool on a rack for about 4 hours, then remove the foil. Cover and freeze for at least 4 hours, preferably overnight, then release the springform and turn the cheesecake out onto a serving plate.
- 5For the caramel, combine the corn syrup and sugar in a small saucepan and cook over medium heat until amber. Remove from heat, stir in the butter until melted, then slowly stir in the cream and vanilla. Cool slightly, then spread over the cheesecake and return to the freezer to set.
- 6Slice with a sharp knife, wiping the blade between cuts, and garnish with whipped topping.
Storage & Reheating
Store in the refrigerator for up to 7 days, or in the freezer for up to 1 month.
Love this recipe? You'll love All I Want Is Cheesecake Cookbook
Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
