Coffeehouse Caramel Macchiato Cheesecake
Coffeehouse Caramel Macchiato Cheesecake takes about 1 hour and 20 minutes from beginning to end. One portion of this dish contains approximately 10g of protein, 38g of fat, and a total of 521 calories. For $1.43 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. 141 person were glad they tried this recipe. Head to the store and pick up instant coffee, cream cheese, caramel sundae syrup, and a few other things to make it today. It is brought to you by Cookie Madness. All things considered, we decided this recipe deserves a spoonacular score of 27%. This score is not so amazing. If you like this recipe, you might also like recipes such as Coffeehouse Style Caramel Macchiato, Gluten-Free Caramel Macchiato Cheesecake, and Caramel Macchiato Cheesecake Sugar Cookie Cups #CMcantwaitCGC.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 70 minutes
Ingredients:
• 1/3 cup Pillsbury BEST® All Purpose Flour
• 1/3 cup butter, melted
• 1/4 cup Smucker's® Sundae Caramel Flavored Syrup
• 1/2 cup vanilla caramel powdered coffee creamer OR 4 tablespoons non-hydrogenated vanilla flavored liquid creamer
• 4 (8 oz.) packages cream cheese, softened
• 4 large eggs, room temperature
1 1/4 cups cinnamon graham cracker crumbs (or regular plus a pinch of cinnamon)
• 3 tablespoons Medaglia D'Oro® Instant Espresso Coffee
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 2 teaspoons vanilla extract
• Whipped cream
Equipment:
oven
hand mixer
springform pan
bowl
kitchen scale
frying pan
Cooking instruction summary:
Preheat the oven to 300°F. Mix graham cracker crumbs and butter in small bowl with a fork. Press firmly into bottom of 9-inch springform pan.Beat the cream cheese in large bowl with an electric mixer on medium until fluffy. Pour sweetened condensed milk over cream cheese. Beat until smooth. Add eggs, flour and vanilla. Mix until well combined, but make sure not to overbeat after adding the eggs. Divide cream cheese mixture in half. If you have a scale, you can weigh it out. Half is about 28 ounces.Stir instant espresso into one half of the mixture until dissolved. If using the liquid coffee creamer, add 1 tablespoon to the espresso mixture. Pour into prepared pan. Sprinkle powdered creamer over the other half of mixture IF USING and stir it in. If you are using the liquid, add the remaining 3 tablespoons of liquid creamer to the vanilla mixture. Mix until well combined.Bake 70 to 80 minutes (70 was fine for me) or until lightly browned and set. Cool. Chill 3 hours. Remove from pan. Top with whipped cream. Drizzle with caramel syrup.
Step by step:
1. Preheat the oven to 300°F.
2. Mix graham cracker crumbs and butter in small bowl with a fork. Press firmly into bottom of 9-inch springform pan.Beat the cream cheese in large bowl with an electric mixer on medium until fluffy.
3. Pour sweetened condensed milk over cream cheese. Beat until smooth.
4. Add eggs, flour and vanilla.
5. Mix until well combined, but make sure not to overbeat after adding the eggs. Divide cream cheese mixture in half. If you have a scale, you can weigh it out. Half is about 28 ounces.Stir instant espresso into one half of the mixture until dissolved. If using the liquid coffee creamer, add 1 tablespoon to the espresso mixture.
6. Pour into prepared pan. Sprinkle powdered creamer over the other half of mixture IF USING and stir it in. If you are using the liquid, add the remaining 3 tablespoons of liquid creamer to the vanilla mixture.
7. Mix until well combined.
8. Bake 70 to 80 minutes (70 was fine for me) or until lightly browned and set. Cool. Chill 3 hours.
9. Remove from pan. Top with whipped cream.
10. Drizzle with caramel syrup.
Nutrition Information:
covered percent of daily need
