A cheesecake perfect for all-night study!
If you love coffee and you love cheesecake, this is the perfect recipe for you! And it’s the perfect pick-me-up for an all-night study session. What could be better?
I am a big coffee fan! I’ve quite literally been drinking it since the age of six. So I go for a bold coffee flavor in this recipe by adding a tablespoon of espresso powder. If you were perhaps a little later to the coffee party, you can go for a less intense option, like a tablespoon of regular coffee grounds (feel free to use decaf) or even instant coffee crystals would work too. Personally, I like the contrast of the strong, bitter coffee against the sweetness of the caramel sauce. But feel free to adjust to your preference.
Speaking of the caramel sauce, it could not get any simpler. It’s two ingredients. That’s it. Just 12oz of firm caramels and half a cup of heavy cream. Melt the two together in the microwave. Stir and you’re done. Can’t get any easier!
A couple of tricks when it comes to making good cheesecake:
First, when pressing your cracker mixture into the pan to form the crust, use a measuring cup to press it evenly around the outsides and the bottom of the pan.
Always water bath for baking! There was a time in my life when I thought I could skip this step and everything would turn out fine. I was wrong. It did not turn out fine. My cheesecakes came out cracked or puffed around the outer edge and sunken in the middle. Wrap your springform pan in aluminum foil, place it in a larger roasting pan. I like to use my 5 quart sauteuse. Add hot water, being very careful not to splash the cheesecake.
This will ensure your cheesecakes bake evenly and come out of the oven beautifully!
And finally, cool it slowly! When your cheesecake finishes baking, turn off the oven and prop the door open a little. Leave the cheesecake inside as the oven cools down. Then allow it to cool outside the oven before refrigerating. A slow cooling
process will also help ensure your cheesecake is crack free when it’s time to cut and serve it.
Chag Shavuot Sameach!
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Caramel Macchiato Cheesecake
- Food Processor
- Springform Baking Pan
For the Cheesecake
- 16 Graham Crackers
- 1 stick Butter melted
- 2 tbsp Sugar
- 3 8 oz pkgs Cream Cheese
- 1 cup Sour Cream
- 1 cup Sugar
- 3 Eggs
- 1 tbsp Espresso Powder
- 2 tsp Vanilla Extract
For the Caramel
- 12 oz Firm Caramels unwrapped
- 1/2 cup Heavy Cream
For the Cheesecake
- Preheat the oven to 350 degrees.
- In a food processor, process the graham crackers to crumbs. 16 crackers should yield approximately 2 cups of crumbs. Add the sugar and pulse to combine.
- With the food processor running, pour in the melted butter. Process until well incorporated.
- Pour the contents of the food processor into a 9-inch springform baking pan. Use a measuring cup to evenly press the crust mixture into the bottom and about 1 inch up the sides of the pan.
- Bake the crust for 8 minutes. Remove from the oven and allow to cool.
- Reduce the oven temperature to 325 degrees.
- Add the cream cheese to a blender. Blend to soften.
- To the cream cheese, add the sour cream, sugar, eggs, espresso powder, and vanilla. Blend until smooth. Don't over blend to avoid adding excess air to the mixture.
- Wrap the springform pan tightly in aluminum foil. Place the springform pan in a roasting pan. Pour the cheesecake mixture into the prepared crust. Place the pan on the center rack of the oven. Add hot water to the roasting pan, being careful not to get any water in the cheesecake mixture, until reaches 1/3 of the way up the pan.
- Bake the cheesecake for 1 hour and 5 minutes. The cheesecake is done when the top is set and the center jiggles slightly when the pan is moved.
- Turn off the oven and prop the door slightly open. Allow the cheesecake to cool in the oven for approximately 20 minutes.
- Remove the cheesecake from the oven and the water bath. Allow to cool to room temperature, on a wire rack.
- Place the cheesecake in the refrigerator for at least 4 hours prior to serving.
- When ready to serve, gently pass a small knife between the side of the springform pan and the cheesecake to loosen. Open and remove the springform. Cut into wedges and serve drizzled with caramel sauce and whipped cream.
- Leftover cheesecake slices (without caramel sauce) can be placed in an airtight container and frozen for up to 3 months.
For the Caramel Sauce
- In a large microwave safe bowl, add the caramels and heavy cream. Microwave for 45 seconds.
- Stir the mixture and return to the microwave. Microwave for an additional 45 seconds.
- Stir the mixture with a whisk until smooth. Microwave an additional 15 seconds, if needed.
- Pour the caramel sauce into a jar, fitted with a lid, and refrigerate. Allow to come to room temperature before use.
Find the Ingredients
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