Best 3 Caramel Macchiato Cheesecake Recipes

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Indulge in the symphony of flavors with our Caramel Macchiato Cheesecake, a masterpiece that harmonizes the rich, velvety texture of cheesecake with the captivating notes of caramel and coffee. Picture a luscious cheesecake filling, swirled with ribbons of homemade caramel sauce, nestled on a graham cracker crust infused with coffee. Each bite is a journey through a landscape of contrasting textures and tantalizing flavors, from the creamy sweetness of the cheesecake to the crisp, crumbly crust and the bittersweet symphony of caramel and coffee. This recipe also includes variations to explore, such as a no-bake version for effortless preparation, a gluten-free option for those with dietary restrictions, and a delightful salted caramel variation that adds a touch of savory intrigue. Embark on a culinary adventure and create a dessert that will captivate your senses and leave you craving more.

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CARAMEL MACCHIATO CHEESECAKE



Caramel Macchiato Cheesecake image

I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.

Provided by Dawn Logterman

Categories     Desserts     Cakes     Cheesecake Recipes

Time 10h3m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
1 (8 ounce) container sour cream
¼ cup brewed espresso or strong coffee
2 teaspoons vanilla extract
pressurized whipped cream
caramel ice cream topping

Steps:

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

Nutrition Facts : Calories 485.5 calories, Carbohydrate 37.1 g, Cholesterol 140.6 mg, Fat 35 g, Fiber 0.5 g, Protein 7.7 g, SaturatedFat 20.9 g, Sodium 363.4 mg, Sugar 23.8 g

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE



Chocolate Cheesecake - Caramel Macchiato Trifle image

I Invented this for Thanksgiving dinner, and it got rave reviews! If you have more time to prepare, I would suggest substituting real whipped heavy cream for the Cool Whip. You can also use Kahlua instead of Starbucks liqueur if you prefer. Time does not include the preparation time for the brownies or mousse. I usually make them a day ahead to make things easy on the day I am serving the trifle.

Provided by Cook4_6

Categories     Dessert

Time 30m

Yield 16 serving(s)

Number Of Ingredients 9

1 (20 ounce) ghiradelli double chocolate brownie mix
1/3 cup water
1/3 cup vegetable oil
1 egg
4 tablespoons coffee liqueur (like Starbucks)
1 (4 ounce) box mocha chocolate mousse mix
1 1/2 cups cheesecake filling (Philadelphia Ready-To-Eat)
1 (8 ounce) container Cool Whip
5 crushed Heath candy bars or 5 crushed Skor candy bars

Steps:

  • Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
  • Mix up box of chocolate mousse mix according to directions.
  • Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
  • Pipe or scoop 1/2 the mousse over the brownies.
  • Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
  • Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
  • Sprinkle 1/2 of the Heath Bar over the top.
  • Repeat all again ending up with the Heath Bar pieces on top.
  • Serve immediately or refrigerate until ready to serve.

CARAMEL MACCHIATO CHEESECAKE



Caramel Macchiato Cheesecake image

Make and share this Caramel Macchiato Cheesecake recipe from Food.com.

Provided by Cookingfor7

Categories     Cheesecake

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

2 cups graham cracker crumbs
1/2 cup butter, melted
2 tablespoons white sugar
3 (8 ounce) packages cream cheese, softened
1 cup sugar
3 eggs
1 (8 ounce) container sour cream
1/4 cup brewed espresso or 1/4 cup strong coffee
2 teaspoons vanilla extract
whipped topping
caramel ice cream topping

Steps:

  • Preheat oven to 350F (175 degrees C).
  • Lightly coat a 9-inch springform pan with nonstick cooking spray.
  • 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 preheated oven for 8 minutes, then remove to cool on a wire rack.
  • Reduce oven temperature to 325F (165 degrees C).
  • 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 batter into the baked and cooled crust.
  • Bake 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 cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
  • To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
  • Cook time does not include refrigeration.

Tips:

- Use high-quality ingredients for the best results. - Make sure the cream cheese is softened to room temperature before mixing it with the other ingredients. - Fold in the whipped cream gently to avoid deflating it. - Chill the cheesecake for at least 4 hours before serving. - To make a salted caramel sauce, simply add a pinch of salt to the caramel sauce recipe. - For a more intense coffee flavor, use a dark roast coffee. - If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the edges of the crust so that they fit inside the plate. - Store the cheesecake in the refrigerator for up to 3 days.

Conclusion:

This Caramel Macchiato Cheesecake is the perfect dessert for coffee lovers. It's rich, creamy, and has a delicious coffee flavor. The salted caramel sauce adds a touch of sweetness and saltiness that takes this cheesecake over the top. Whether you're serving it at a party or enjoying it as a special treat, this cheesecake is sure to be a hit.

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