Caramel Macchiato Cheesecake With Caramel Sauce

2006 Cook-Off Finalist.

Yield: Makes 8 servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 1 Hour, 10 Minutes
Chill: 6 Hours


  • 1 3/4 cups crushed crisp, sweet cookies (about 27 cookies)
  • 1/4 cup butter, melted
  • PAM Original No-Stick Cooking Spray
  • 4 (8-oz.) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup DOMINO Granulated Sugar
  • 2 tablespoons heavy cream
  • 1 1/4 teaspoons instant espresso
  • Caramel Sauce, divided
  • 4 large eggs
  • Garnishes: Caramel Sauce, whipped cream, dark chocolate curls


  1. 1. Stir together crushed cookies and butter; press mixture on bottom and up sides of a 9-inch springform pan coated with cooking spray.
  2. 2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
  3. 3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add heavy cream, espresso, and 9 Tbsp. Caramel Sauce, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Pour batter into prepared crust. Cover and chill remaining Caramel Sauce until ready to serve.
  4. 4. Bake at 325° for 1 hour or until center is almost set. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely on a wire rack. Cover and chill 6 hours.
  5. 5. Release and remove sides of pan from cheesecake. Garnish, if desired, and serve with remaining Caramel Sauce.
  6. Note: For testing purposes only, we used Pepperidge Farm Bordeaux cookies.
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