Caramel Macchiato Cheesecake

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Craving a dessert that captures the magic of your favorite coffeehouse treat? Caramel Macchiato Cheesecake delivers everything you love about a creamy latte layered with rich espresso and silky caramel—but in sliceable, indulgent form.

This cheesecake is a triple-layer dream: a dense chocolate crust, a velvety espresso-infused cheesecake center, and a glossy caramel topping that drips dramatically over the sides. Finished with whipped cream and shaved chocolate, it’s equal parts elegant and comforting.

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Preparation Phase & Tools to Use

Before diving into layers of lusciousness, gather the right tools to streamline your prep and baking process:

• Springform Pan (9-inch): This is non-negotiable. It ensures you can release the cheesecake cleanly without damaging those glorious layers.
• Electric Mixer: For achieving the ultra-smooth, lump-free cheesecake filling.
• Water Bath Setup: Prevents cracks and helps the cheesecake bake evenly. You’ll need a large roasting pan and foil.
• Fine Mesh Sieve (optional): Useful if your espresso or caramel needs straining for extra smoothness.
• Offset Spatula: For clean, smooth spreading of the caramel topping.

Having these essentials ready will help you bake like a pro—and get that glossy finish that wows.

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Ingredients for the Caramel Macchiato Cheesecake

Each ingredient in this recipe plays a role in creating the signature texture and layered flavor of a true caramel macchiato experience:

• Chocolate Cookie Crumbs: Provides a firm, bittersweet base that contrasts the creamy filling.
• Unsalted Butter: Binds the crust together and adds richness.
• Cream Cheese (Full-Fat): The backbone of the cheesecake, delivering tangy, luxurious creaminess.
• Granulated Sugar: Balances the tartness of the cream cheese and sweetens the espresso.
• Espresso or Strong Brewed Coffee: Infuses the cheesecake with its distinct coffeehouse depth.
• Vanilla Extract: Adds warmth and complements the caramel notes.
• Eggs: Ensure the filling sets properly without curdling.
• Heavy Cream: Provides a silky texture to both the filling and topping.
• Salted Caramel Sauce: Adds the signature caramel flavor and a touch of salt to contrast the sweetness.
• Whipped Cream & Chocolate Shavings (optional): For garnishing and a touch of elegance.

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How To Make the Caramel Macchiato Cheesecake

Step 1: Build the Chocolate Crust

Crush your chocolate cookies until fine, then mix with melted butter. Press the mixture into the base of your springform pan and bake for 8-10 minutes. Let it cool completely before adding the filling.

Step 2: Prepare the Espresso Cheesecake Layer

Beat the cream cheese and sugar until smooth, then blend in espresso and vanilla. Add the eggs one at a time, mixing just until incorporated. Fold in heavy cream for extra richness.

Step 3: Bake the Cheesecake in a Water Bath

Wrap your springform pan in foil to prevent leaks. Pour in the filling and place it into a roasting pan filled with hot water. Bake at 325°F (163°C) for 60-70 minutes until the center is slightly jiggly.

Step 4: Chill and Set

Cool the cheesecake completely in the oven with the door cracked open, then refrigerate for at least 6 hours or overnight to set properly.

Step 5: Add the Caramel Topping

Once chilled, pour the salted caramel sauce over the top and spread evenly with an offset spatula. Allow the topping to chill for 30 minutes to firm up.

Step 6: Garnish and Serve

Before serving, top with whipped cream and a sprinkle of chocolate shavings for a truly decadent finish.

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How to Serve and Store Caramel Macchiato Cheesecake

This cheesecake slices beautifully when chilled, making it ideal for make-ahead entertaining. For a clean presentation, dip your knife in hot water and wipe it between cuts.

To serve, let the cheesecake sit at room temperature for about 15–20 minutes to soften slightly—this enhances its espresso and caramel notes. Top each slice with an extra drizzle of caramel or a dusting of cocoa for flair.

Store leftovers in the refrigerator, tightly covered, for up to 5 days. For longer storage, freeze individual slices wrapped in parchment and foil for up to 1 month. Thaw overnight in the fridge before enjoying.

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Frequently Asked Questions

How strong should the espresso be?

The stronger, the better! Use freshly brewed espresso or very strong coffee to ensure the flavor comes through against the cream cheese and caramel.

Can I use instant coffee instead of espresso?

Yes, just make it very concentrated. Dissolve 1-2 tablespoons of instant coffee in a small amount of hot water.

Do I have to use a water bath?

It’s highly recommended for a crack-free, creamy texture. Without it, the cheesecake may bake unevenly or develop a dry top.

Can I make this cheesecake ahead of time?

Absolutely! It’s best made a day in advance so it can set overnight in the fridge. You can also add the caramel topping the next day.

What kind of chocolate cookies should I use for the crust?

Use Oreo cookies with filling removed, or any bittersweet chocolate wafer cookies that crush easily.

How do I prevent the cheesecake from sticking to the pan?

Use a parchment circle on the bottom and run a knife around the edge after baking to loosen it before releasing the springform.

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Want More Cheesecake Dessert Ideas?

If you’re enchanted by the rich, layered flavors of Caramel Macchiato Cheesecake, there’s a world of indulgent cheesecake creations waiting for you.

For something fun and poppable, try the Mini Cinnamon Roll Cheesecakes—perfect for brunches and bite-sized dessert tables. Or go fruity with the refreshing Simple Strawberry Cheesecake with Fresh Strawberries.

Need a hand-held option with a summery twist? The Cheesecake Deviled Strawberries are a crowd-favorite.

For a citrusy surprise, the Elegant Lemon Marbled Cheesecake Bars hit the sweet-tart balance beautifully. And if you’re into layered textures, the Irresistible Blueberry Lime Cheesecake Cupcakes are definitely worth the bake.

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you go heavy on the caramel? Did you use a flavored espresso? Leave a comment below. I’m always curious how others customize it.

And for more cheesecake creations and my everyday recipe drops, follow me on Pinterest @LadyPlate.

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