Caramel Macchiato Cheesecake

Craving the perfect fall cheesecake? This Caramel Macchiato Cheesecake combines creamy layers, bold espresso, and rich caramel for a showstopping dessert. If you love coffee and caramel, this one’s for you!

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 8 hours
Total Time: 9 hours 40 minutes
Servings: 1 (9-inch) cheesecake

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• ½ cup melted butter
• 2 tablespoons white sugar

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• ½ cup white sugar
• ½ cup brown sugar
• 3 large eggs
• 1 (8 oz) container sour cream
• ⅓ cup brewed espresso or strong coffee
• 1 tablespoon vanilla extract

For the Topping:

• Fresh whipped cream
• Salted caramel drizzle (store-bought or homemade)
• Crushed Biscoff cookies (optional)

Instructions

1. Prepare the Crust:
   Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan with nonstick spray. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar until the texture 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 set aside to cool on a wire rack. Reduce oven temperature to 325°F (165°C).
2. Make the Cheesecake Filling:
   In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Gradually add in the white and brown sugars, mixing 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 smooth. Pour the filling into the cooled crust.
3. Bake:
   Bake at 325°F for 1 hour and 5 minutes, or until the center is mostly set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 15 minutes.
4. Cool and Chill:
   Remove the cheesecake and cool completely on a wire rack. Once cooled, cover with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.
5. Serve:
   Before serving, slice into wedges and top with fresh whipped cream, a drizzle of salted caramel, and optional crushed Biscoff cookies for an extra caramel macchiato vibe.

Notes

• Extra Set Time: After topping with whipped cream and caramel, you can return the cheesecake to the fridge for another 1–2 hours. This helps the toppings set without melting.
• Make Ahead: This cheesecake is perfect to make a day in advance. The flavor develops beautifully overnight.
• Espresso Tip: For a deeper coffee flavor, use espresso rather than regular brewed coffee.
• Storage: Store leftovers covered in the refrigerator for up to 5 days.

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