Caramel Macchiato Cheesecake Cake (Printable Version)
Espresso-infused cheesecake with caramel drizzle and graham crust, finished with fresh whipped cream.
# What You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup melted butter
03 -
2 tablespoons white sugar
→ Filling
04 -
3 (8 oz) packages cream cheese, softened
05 -
1/2 cup white sugar
06 -
1/2 cup brown sugar
07 -
3 large eggs
08 -
1 (8 oz) container sour cream
09 -
1/3 cup brewed espresso or strong coffee
10 -
1 tablespoon vanilla extract
→ Topping
11 -
Fresh whipped cream
12 -
Salted caramel drizzle (or store-bought caramel)
# Steps to Follow:
01 -
Preheat your oven to 175°C (350°F) and lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom and about 1 inch up the sides of the pan. Bake for 8 minutes, then remove from the oven and allow to cool on a wire rack. Reduce oven temperature to 165°C (325°F).
02 -
In a large bowl, beat the softened cream cheese using an electric mixer until smooth and fluffy. Gradually add the white and brown sugars, beating until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, brewed espresso, and vanilla extract until combined. Pour the batter over the cooled crust.
03 -
Bake the cheesecake in the preheated oven for 1 hour and 5 minutes, or until the center is set but still slightly jiggly. Once done, turn off the oven, crack the door open slightly, and let the cheesecake rest for 15 minutes inside.
04 -
Cool the cheesecake completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours, or overnight, to set.
05 -
Before serving, slice the cheesecake into wedges. Top with whipped cream and drizzle salted caramel over the top. Optionally, add Bischoff crumbs for garnish.