Caramel Macchiato Coffee Cheesecake Recipe
Prep Time:
12 hours, 20 minutes
Cook Time:
2 hours
Servings:
12 Slices
Ingredients
  • 1 package (12 ounces) Oreo cookies, filling removed
  • 1 teaspoon instant espresso or coffee powder
  • Pinch salt
  • 6 tablespoons melted butter
  • 2 tablespoons instant espresso or coffee powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons hot water
  • 4 packages (32 ounces) cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 4 eggs
  • 1 egg yolk
  • 1 package (11 ounces) soft caramel candies
  • 2 cups whipped topping
  • 12-16 chocolate covered espresso beans
Directions
  1. Preheat the oven to 350 F.
  2. Wrap the bottom and sides of a springform pan in aluminum foil.
  3. Spritz the bottom and sides (inside) of the springform pan with cooking spray and set aside.
  4. To make the crust, place Oreo cookies, espresso powder, and salt in the bowl of a food processor. Blend until fine and transfer to a large bowl.
  5. Add the melted butter to the bowl and stir to combine (consistency of wet sand).
  6. Transfer the crust mixture to the prepared springform pan, spread out evenly, and firmly press into the bottom and sides.
  7. Place the pan in the oven and bake for 10 minutes, then set it on a wire rack to cool.
  8. To make the filling, place espresso powder, vanilla extract, and hot water in a medium bowl, stir to combine, and set aside to steep for 2-3 minutes.
  9. Place softened cream cheese and granulated sugar in the bowl of a mixer, fitted with a whisk attachment, and beat, on medium, until smooth (no lumps).
  10. Add the steeped coffee mixture and sour cream to the bowl and continue to mix until combined.
  11. Working with just 1 egg or yolk at a time, add to the bowl, and mix until blended before adding another.
  12. Pour the filling into the cooled crust, spread out evenly, and gently tap to remove any air bubbles.
  13. Place the filled springform pan in a large roasting pan. Fill the roasting pan with hot water, filling just enough to come halfway up the sides of the springform pan.
  14. Carefully place the pan in the oven and bake for 1 hour and 30 minutes or until the internal temperature of the cheesecake reaches 150 F (firm around the edges and slightly jiggly in the center).
  15. Turn the oven off, leaving the cheesecake inside, letting the oven and the cake rest for 1 hour.
  16. Remove the cheesecake from the oven, remove the cake from the water bath, and set aside on a wire rack to cool completely at room temperature, about 1 hour.
  17. Once the cheesecake has cooled at room temperature, place the soft caramel candies in a double boiler.
  18. Melt the caramel over medium heat until runny, about 5-8 minutes.
  19. Pour the caramel over the top of the cake, swirling the pan to coat. Loosely cover the cake and place it in the refrigerator to cool and set, for 8 hours to overnight.
  20. Once set and chilled, remove the cheesecake from the springform pan, and transfer to a serving plate or platter.
  21. Pipe or dollop the top of the cheesecake with whipped topping.
  22. Garnish the cheesecake with chocolate covered espresso beans before slicing and serving.