Caramel Macchiato Cheesecake is a coffee lover’s dream. Creamy espresso cheesecake topped with whipped cream and Kahlua caramel sauce makes for a knock out dessert!
Tomorrow is our priest’s wedding anniversary. He and his family just got back from vacation so we’ve all been missing them. Time to make something special.
He’s a big coffee fan so it needed to be something coffee flavored. I found this recipe for Tia Maria cheesecake on the BBC but reviewers said it was bland and the topping was terrible.
What really intrigued me about the BBC recipe is that it’s a baked cheesecake that doesn’t require a water bath.
Water baths help cheesecakes bake more evenly so they don’t crack. I have limited pans here in Cambodia so I can only make an 8-inch cheesecake in a water bath. That’s not nearly big enough for a celebration.
The trick with this cheesecake is reducing the oven temperature as it cooks and cooling it in the oven. I love, love, love how simple that is. So much easier than a water bath.
True to the BBC promise, this cheesecake did not crack and it’s wonderfully creamy.
I used espresso powder to elevate the flavor and made a stabilized whipped cream topping that I spooned on to look like froth on a cup of coffee.
A caramel macchiato cheesecake needs a good caramel topping. The Kahlua caramel sauce on this one is amazing. One of the ladies at church grabbed the almost empty jar and started eating the left over sauce with a spoon. I’m not judging. I had a few spoonfuls myself when I made it.
The sweet caramel sauce pairs perfectly with the espresso cheesecake. I let my guests ladle on as much or as little as they wanted. Most really went for it.
Stabilized whipped cream
Kahlua Caramel Sauce
Kahlua Caramel Sauce
Stabilized Whipped Cream
Serving Size: 1 slice
Amount Per Serving: Calories: 471Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 107mgSodium: 204mgCarbohydrates: 48gFiber: 1gSugar: 41gProtein: 4g
Or caramel desserts?
Pecan Pie Bundt Cake from All Day I Dream About Food