Caramel Macchiato Espresso Mascarpone Cheesecake with Salted Caramel Tips, FAQ & printable recipe

Tips for success

Use a hot, dry knife for every slice to keep the caramel ribbons and whipped cream rosettes intact on the plate. A longer chill makes the slices sturdier and more precise, so plan the dessert a day ahead when you can. Keep the caramel warm only long enough to drizzle, because overheated caramel thins and runs into the cream.

Grate the coffee chocolate straight from the refrigerator and work quickly with a box grater. Cold chocolate shaves into fine, crisp curls rather than smearing across the grater. Scatter the shavings just before serving so they stay crunchy and do not soften in the cream.

Variations

• Vanilla Bean Version: Add the seeds of one vanilla bean to the cheesecake batter with the sugar. This gives the filling a warmer, rounder flavor that softens the espresso notes and suits a lighter coffee taste.
• Chocolate Crust: Replace the graham cracker crumbs with chocolate cookie crumbs for a deeper cocoa base. The darker crust pairs well with the espresso and the chocolate shavings on top, giving a more intense dessert.
• Mocha Filling: Stir two tablespoons of melted dark chocolate into the cheesecake batter before baking. The extra chocolate deepens the coffee flavor and gives the filling a richer color and a smoother, more chocolatey finish throughout.
• Individual Cups: Divide the batter among small glasses or jars lined with crumbs, then bake for about 20 minutes until set. Top each cup with whipped cream, caramel and shavings for an easy dessert to serve at a party.

Storage and make-ahead

Fridge

Store covered in the refrigerator for up to four days, away from strong-smelling foods to keep the filling fresh and clean.

Freezer

Freezing is not recommended for this cheesecake because the whipped cream and caramel lose their texture after thawing.

Reheat

No reheating is needed. Serve the cheesecake cold or at cool room temperature, and warm only the caramel sauce before drizzling it over the slices.

Keep the cheesecake covered in the refrigerator once it has cooled to room temperature. Cover the pan or the cut surface with plastic wrap so the filling does not absorb odors from the fridge.

Add the whipped cream, warm caramel and chocolate shavings only on the day you serve the cheesecake. Leftover slices keep their texture for up to four days when stored in an airtight container, and whipped cream should be eaten within that same window for the best texture and appearance.

Make the cheesecake one or two days before serving, since the flavor deepens and the slices hold their shape better after a full chill. Bake the crust and batter, cool the cheesecake gradually and refrigerate it until firm.

Prepare the salted caramel sauce up to a week ahead and store it in a sealed jar in the fridge. Grate the chocolate and keep the shavings in a sealed container in the refrigerator. On the day of serving, whip the cream, pipe the rosettes, warm the caramel for a drizzle and add the shavings just before you slice.

Serving ideas

Serve each slice chilled or at cool room temperature for about fifteen minutes, which softens the filling just enough for a creamy texture.

Place the wedge on a small plate with a spoonful of extra caramel and a little whipped cream on the side. A small cup of hot espresso or a tall glass of cold milk makes a natural pairing for the coffee flavors.

For a more casual gathering, cut the cheesecake into smaller pieces and set out the toppings in bowls so guests can add their own caramel, cream and chocolate shavings.

Keep the caramel warm on the side and the chocolate in a small dish. The cheesecake stays neat on a platter when it is kept chilled until the moment it is served.

Frequently asked questions

Recipe card

Caramel Macchiato Espresso Mascarpone Cheesecake with Salted Caramel

Prep 45 minCook 1 hRest 6 hTotal 7 h 45 minServes 12

Ingredients

• 2 tbsp espresso beans, coarsely crushed
• 6 golden caramel squares, finely diced
• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 8 oz mascarpone cheese, at room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 2 tbsp brewed espresso, cooled
• 1/2 cup sour cream
• 1/2 cup salted caramel sauce, store-bought or made ahead
• 1 cup heavy cream, cold
• 2 tbsp confectioners' sugar
• 2 oz dark coffee-coverture chocolate block, chilled
• 1/4 tsp kosher salt

Instructions

1. Heat the oven to 325°F (163°C). Crush the espresso beans coarsely, dice the caramel squares, and mix the crumbs with melted butter and salt. Press the crust firmly into the base of a 9-inch springform pan and chill while you make the batter.
2. Beat the cream cheese, mascarpone and sugar until smooth. Add the eggs one at a time on low speed, then mix in the cooled espresso and sour cream. Pour the batter over the crust, dot the surface with salted caramel, and swirl gently with a knife.
3. Bake the cheesecake for about 55 to 65 minutes, until the edges are set and the center barely wobbles. Turn off the oven, crack the door, and let it cool inside for one hour before chilling at least six hours.
4. Whip the cold heavy cream with the confectioners' sugar until stiff, glossy peaks form. Chill until ready to pipe. Remove the sides of the pan and set the cheesecake on a serving plate.
5. Pipe whipped cream rosettes around the edge of the cheesecake. Warm the salted caramel sauce briefly and drizzle it over the top. Grate the chilled dark coffee-coverture chocolate on a box grater and scatter the fine shavings over the cream.
6. Dip a long knife in hot water and wipe it dry between cuts. Slice a thick triangular wedge, then lift it onto a plate with a metal cake server to show the tall layers of cheesecake, caramel and cream.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

8.5 g

Carbohydrates

46 g

Fat

34 g

Fiber

0.8 g

Sugar

38 g

Sodium

310 mg

Automatic estimate from the ingredient list, not laboratory-verified.