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Caramel Macchiato Cheesecake



Serves 12


  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • 2 TB. white sugar
  • 3 (8 oz.) pkgs. cream cheese, softened
  • 1 cup white sugar
  • 3 eggs
  • 1 (8 oz.) container sour cream
  • ¼ cup brewed espresso or strong coffee
  • 2 tsp. vanilla extract
  • 1 cup white chocolate chips
  •   Whipped cream
  •   Caramel ice cream topping (I used Stonewall Kitchen’s Coffee Caramel Sauce)


Preheat oven to 350 degrees. Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham crackers, melted butter, and 2 TB. 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 cool on a wire rack.

Reduce oven temperature to 325 degrees.

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, white chocolate chips, and vanilla. Pour batter into the baked and cooled crust.

Bake cheesecake 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 cheesecake 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.