• Prep Time: 10 mins
  • Cooking Time: 40 mins
  • Serves: 12

Caramel Macchiato Cheesecake Bars

  • Recipe Submitted by on

 Ingredients List

  • Crust
  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • ½ cup brown sugar
  • ½ tsp instant espresso powder
  • 1 tsp vanilla
  • ¼ cup caramel (for drizzle over crust)
  • Cheesecake
  • 20 oz of cream cheese (2½ packs)
  • ½ cup brown sugar
  • 1 egg
  • ⅓ cup International Delight Caramel Macchiato Creamer
  • ½ Tbsp espresso powder
  • 1 Tbsp cornstarch
  • ½ cup caramel (for drizzle on top)


Preheat oven to 325 and grease 9x13 baking dish.
For crust: Add graham cracker crumbs, sugar and vanilla to a mixing bowl. Mix warm, melted butter and espresso powder until incorporated and add it to the graham crackers. Stir very well, until all incorporated. Press graham cracker mixture into the baking dish, evenly, all over the bottom. Drizzle caramel over the crust.
Beat cream cheese in a bowl of an electric mixer, on medium-high speed, until smooth and fluffy, for a couple of minutes, Scrape sides and bottom of the bowl, add cornstarch, vanilla and beat for another couple of minutes.
Add egg and sugar and beat until incorporated.
Warm up ID creamer and mix it with espresso powder. Add to cheesecake batter and beat until mixed throughout. Scrape sides and bottom of the bowl and mix a little more.
Spread cheesecake batter carefully and evenly over the crust.
Bake for 40 minutes. Take out the cheesecake and drizzle caramel over it.
Let it rest for 10 minutes and run a butter knife around the edges to separate it from the pan. Cool completely and refrigerate for at least 4 hours.

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