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

Tips for success

For the cleanest slices, dip a sharp knife in hot water and wipe it dry before each cut. This melts through the cheesecake without dragging the filling. If the caramel sauce is too thick to drizzle, warm it gently with a tablespoon of milk or cream to loosen it.

The espresso beans add a pleasant crunch, but if you prefer a smoother texture, you can omit them or grind them more finely.

The caramel squares are chewy; dice them small so they distribute evenly. You can also use chocolate-covered espresso beans for an extra layer of flavor.

Variations

• Mocha Swirl: Replace the salted caramel sauce with chocolate ganache. Swirl 1/2 cup of melted dark chocolate into the batter. Omit the caramel squares and use chocolate-covered espresso beans.
• Hazelnut Crunch: Add 1/2 cup of chopped toasted hazelnuts to the batter along with the espresso beans. Use a hazelnut-flavored caramel sauce for the swirl.
• White Chocolate Macchiato: Use white chocolate shavings instead of dark. Swirl in 1/2 cup of white chocolate ganache. Top with white chocolate curls and a drizzle of caramel.
• Boozy Caramel: Add 1 tablespoon of bourbon or rum to the caramel sauce before swirling. Omit the espresso beans for a smoother texture, or keep them for crunch.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 5 days. Keep in an airtight container. For best flavor, let sit at room temperature for 10 minutes before serving.

Freezer

Freeze whole or individual slices for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw overnight in the refrigerator.

Reheat

This cheesecake is served cold. If desired, warm the caramel sauce separately and drizzle over each slice just before serving.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The whipped cream may soften, but the cheesecake will remain delicious.

Cover the cut surface with plastic wrap to prevent it from drying out. For longer storage, freeze individual slices for up to 2 months.

The cheesecake can be fully baked and chilled up to 2 days ahead. Wait to pipe the whipped cream and drizzle the caramel until just before serving.

The whipped cream can be made a few hours ahead and kept refrigerated in a piping bag. The caramel sauce can be warmed just before use.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. The contrast between the cold, creamy cheesecake and the warm caramel drizzle is delightful. Use a metal cake server to lift each slice onto plates, as the cheesecake is dense and rich.

Pair each slice with a small espresso or cappuccino for a true coffeehouse experience. The cheesecake is rich, so a modest slice is satisfying.

For a special occasion, dust the top with a little cocoa powder or add a few chocolate-covered espresso beans for garnish.

Frequently asked questions

Recipe card

Espresso Caramel Macchiato Cheesecake with Mascarpone

Prep 30 minCook 1 h 15 minRest 4 hTotal 5 h 45 minServes 12

Ingredients

• 1/4 cup espresso beans
• 1/2 cup diced golden caramel squares
• 2 oz dark coffee-coverture chocolate
• 32 oz cream cheese, softened
• 1 cup mascarpone cheese
• 1 1/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 2 tbsp instant espresso powder
• 1 cup salted caramel sauce, divided
• 1 1/2 cups heavy cream
• 1/4 cup confectioners' sugar

Instructions

1. Crush the espresso beans with a rolling pin or in a food processor until they are coarse crumbs. Dice the golden caramel squares into small pieces. Grate the dark coffee-coverture chocolate on the large holes of a box grater into a fine pile of espresso chocolate shavings. Set all three aside.
2. In a large bowl, beat the softened cream cheese and mascarpone until smooth. Add the granulated sugar and beat until fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and instant espresso powder until fully combined.
3. Pour the cheesecake batter into a 9-inch springform pan. Drop spoonfuls of salted caramel sauce across the surface and use a knife to swirl it into the batter in gentle figure-eight motions. Sprinkle the crushed espresso beans and diced caramel squares evenly over the top.
4. Place the springform pan on a baking sheet. Bake in a preheated 325°F (163°C) oven for about 75 minutes, or until the edges are set and the center is slightly moist but not liquid. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour. Then transfer to a wire rack to cool completely.
5. Once the cheesecake has cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until fully chilled and firm.
6. In a chilled bowl, beat the heavy cream and confectioners' sugar until stiff peaks form. Transfer to a piping bag fitted with a large star tip.
7. Remove the cheesecake from the springform pan. Pipe whipped cream rosettes on top. Warm the remaining salted caramel sauce until pourable and drizzle it over the rosettes. Slice a thick triangular wedge and lift it onto a metal cake server for presentation.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

9 g

Carbohydrates

48 g

Fat

45 g

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