Vanilla Caffe Latte Cheesecake with Salted Caramel Swirl

Cheese­cake was my favorite dessert in my youth. We didn’t eat out much, and a real, qual­ity cheese­cake just wasn’t some­thing that peo­ple made at home. I sup­pose it was a bit intim­i­dat­ing to most peo­ple, requir­ing a spe­cial pan and a water bath. I remem­ber that for a while a no-bake ver­sion became pop­u­lar. To some any­way. It never became pop­u­lar in my mouth. After first tast­ing a bonafide New York style cheese­cake, that was it for me. The unbe­liev­able creami­ness and tangy fla­vor was instantly addicting.

The abil­ity for cheese­cake to take on other fla­vors just insures that it will always be quite high on my favorites list. Cit­rus, choco­late, berries, and nuts and swirls of all the above make for almost end­less com­bi­na­tions of fla­vors. Change up the crust, and even the cheese used. Try flo­ral infu­sions. It’s really up to your per­sonal taste. Top with sauces or keep it plain. Yummy either way!

Cheese­cake isn’t dif­fi­cult, but it is made eas­ier by hav­ing some spe­cial­ized tools. A spring­form pan is a must. They are fairly inex­pen­sive and easy to find. A food proces­sor is also a major help. Both for pul­ver­iz­ing the crust ingre­di­ents, and for ensur­ing a very smooth, incor­po­rated filling.



Vanilla Caffe Latte Cheese­cake with Salted Caramel Swirl


  • 9″ spring­form pan
  • 3/4 cup caramel sauce (with 2 Table­spoons of cream if needed)
  • Crust
  • 1 1/4 cup gra­ham cracker crumbs
  • 1 Table­spoon sugar
  • 3 Table­spoons butter
  • Fill­ing
  • 4 8oz. pack­ages cream cheese–softened
  • 1 cup sugar
  • 4 eggs
  • 2 vanilla beans or 2 Table­spoons vanilla bean paste
  • 3/4 tea­spoons microground instant cof­fee powder


  1. In a food proces­sor, com­bine the gra­ham crack­ers, and sugar. Blend well, until cracker crumbs are quite fine. Add the melted but­ter, stir­ring well until combined.
  2. Press firmly into the bot­tom of a nine-inch spring­form pan. Set aside.
  3. In a food proces­sor, com­bine the cream cheese and sugar. Com­bine well. Add the eggs, vanilla, and cof­fee powder.
  4. Pour into spring­form pan with pre­pared gra­ham cracker crust.
  5. Driz­zle caramel sauce over the top of the cheese­cake. (if the caramel sauce is very thick, add a lit­tle warm cream to loosen it up a bit)
  6. Take a knife and swirl through the caramel, mak­ing a pretty design. Some of the caramel will sink through the body of the cheese­cake. Yum!
  7. Bake in pre­heated 325 degree F. oven for 1 hour 30 min­utes, or until the sides are set, but the cen­ter is still slightly jig­gly. It might take 10 min­utes more or less, depend­ing on your oven. Watch dur­ing the last 30 min­utes of bak­ing, and if it seems that the top is close to over-browning, (and it prob­a­bly will, due to the pro­longed bak­ing time), tent a piece of foil over the top. It will prob­a­bly be puff­ing above the top of the pan at this point, but do your best. Don’t let the foil actu­ally touch the top or you’ll have an unsightly spot where you have to tear it off.
  8. ***If you want, you can use a water bath while you bake the cheese­cake. It will help pre­vent crack­ing across the top, but can be risky as occa­sion­ally the water leaks into the crust, mak­ing it soggy. To do this, take a large piece of foil and wrap the bot­tom half of the spring­form pan. Dou­ble wrap if you can, for an added layer of pro­tec­tion from water leakage.
  9. Place the spring­form pan in a larger pan with 2 inch sides.
  10. Place pan in the oven, and fill 2/3 full with hot water. ***
  11. After done bak­ing, let cheese­cake cool on a rack for 20 min­utes in pan. Then, run a sharp knife around the inside edge and release the spring on the side of the pan. Leave the pan on while the cheese­cake fin­ishes cool­ing for sev­eral hours. Store wrapped loosely in plas­tic wrap in the refrigerator.

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  1. The title indi­cates this recipe has salted caramel. I see caramel being used, but did I miss the salted part? Thanks!

    • The recipe link for caramel has a higher salt ratio than most caramel. How­ever, if you like saltier caramel, you could use addi­tional salt to taste before you swirl the caramel into the cheese­cake bat­ter. Hope that helps!

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