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Caramel Machiatto Cheesecake Recipe

  • 2 min read

The perfect decadence for all you cheesecake and cream cheese lovers out there. This sweet extravagance pairs the creaminess of a spicy coffee inspired cheesecake with the sweetness of caramel & vanilla. It’s enough to make you swoon and come back for more!


  • 2 cups of graham crackers (crushed)
  • 1/2 cup of melted butter
  • 2 Tablespoons of sugar
  • 3 packages of softened cream cheese, (8 oz each)
  • 1 cup of sugar
  • 3 large eggs 8 oz. sour cream
  • 1/4 c brewed espresso or strong coffee
  • 2 tsp vanilla extract
  • Can of whipped cream (optional)
  • Kraft caramel topping


After preheating the oven to 350 degrees, use cooking spray to coat a 9 inch springform pan. In a bowl, place graham cracker crumbs, butter, and sugar together until well mixed. Remove from the bowl and press it around all sides of the pan and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove the pan to cool, preferably on a wire rack. Turn the oven down to 325 degrees. Take an electric mixer and beat the cream cheese in a large bowl until fluffy. Gradually add 1 cup of the sugar, beating until blended. Add in the eggs one at a time. Stir in the sour cream, espresso and vanilla, then pour batter into the already baked and cooled crust. Place your cheesecake in the oven at 325 degrees for an hour and five minutes, turn off, leave door open a little for 15 minutes Then remove the cheesecake from the oven. Take a knife and go around the edges. Let cheesecake cool before placing it in the refrigerator for around eight hours. To serve, take out of the refrigerator and slice into even pieces. Spoon caramel on top. Add whip cream if desired.

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Serves 12

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