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How To Make Fabulous Desserts Using Starbucks Via Instant Coffee: Coffee Caramel Swirl Cheesecake

Updated on June 2, 2013
Coffee Caramel Swirl Cheesecake with a caramel sauce topping.
Coffee Caramel Swirl Cheesecake with a caramel sauce topping.


  • 1 cup sugar
  • 6 tbsp butter
  • 1/2 cup heavy whipping cream

Caramel Sauce

A classic dessert topping! Caramel sauce is needed to flavor half of the cheesecake batter and can be reserved for topping the finished cake as well.

PICTURE ONE: In a medium saucepan, heat sugar on medium-high heat, stirring constantly.

PICTURE TWO: As sugar melts, it will begin to clump together. Take saucepan off heat periodically, still stirring continuously, in order to make sure the sugar does not burn.

PICTURE THREE: Once sugar is fully melted and turns a bright amber color, take the saucepan off the heat.

PICTURE FOUR: Add butter to sugar, stirring to incorporate.

PICTURE FIVE: Continue stirring until mixture seizes up, and butter is no longer being incorporated.

PICTURE SIX: Return saucepan to medium heat, stirring constantly (are you sensing a theme yet?). Once butter is fully incorporated, remove from heat once more.

PICTURE SEVEN: Add whipping cream. The mixture should be hot, but not hot enough for an explosive exothermic reaction (which would happen if you had not constantly taken the mixture off of the heat). Once you begin stirring, the mixture should instantly boil.

PICTURE EIGHT: Keep stirring! Caramel sauce is done once the whipping cream is fully incorporated. Let mixture cool so it can thicken properly. Once it has reached room temperature, you can refrigerate the caramel sauce in an airtight container until ready to use.


  • graham cracker crumbs
  • sugar
  • butter, melted

Graham Cracker Crust

An easy crust to make, graham cracker crusts have the added benefit of working for most pies. Another option is a pretzel crust, which adds a nice contrasting saltiness to a sweet pie.

PHOTO ONE: Preheat oven to 325 F.

PHOTO TWO: Combine crumbs, sugar and melted butter.

PHOTO THREE: Press crumb mixture into the bottom of your springform pan using a fork.

PHOTO FOUR: Bake crust for 10 minutes. It will come out a beautiful golden brown color.


  • 24 oz (3 packages) cream cheese
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 tbsp flour
  • 3 eggs
  • 1 tsp Starbucks Via
  • 1 cup caramel sauce

Coffee Caramel Swirl Cheesecake

Based on your basic marbled cheesecake recipe, this cake takes the complimentary flavors of coffee and caramel and brings them together. I based this on my favorite Starbucks drink: the caramel macchiato. You can adapt this recipe to your own tastes as well, substituting flavors such as almond or chocolate to pair with the coffee.

PHOTO ONE: Preheat oven to 450 F.

PHOTO TWO: Combine cream cheese, sugar, and vanilla.

PHOTO THREE: Beat on high until smooth and creamy.

PHOTO FOUR: Add flour, one tablespoon at a time, beating on high until fully incorporated in between each addition.

PHOTO FIVE: Add eggs, one at a time, beating on high until fully incorporated in between each addition.

PHOTO SIX: Separate out half (or about one and a half cups) of the cream cheese batter into a separate bowl.

PHOTO SEVEN: To one half of the batter, add the Starbucks Via.

PHOTO EIGHT: Beat on medium until Via has dissolved fully.

PHOTO NINE: To other half of cream cheese batter, add caramel. If the caramel has been refrigerated, you may have to microwave the sauce for a few seconds in order for it to be measured and incorporated. Set remaining caramel aside.

PHOTO TEN: Beat caramel on medium until fully incorporated.

PHOTO ELEVEN: Alternating between batters, spoon cream cheese mixtures into prepared graham cracker crust.

PHOTO TWELVE: Using a butter knife inserted into the batter, gently swirl to make a marbled effect on the cake.

PHOTO THIRTEEN: Bake cake for ten minutes. Then, without opening oven door, lower heat to 250 F and bake for another 30 minutes.

PHOTO FOURTEEN: Remove pan from oven and immediately loosen sides of the cake from the pan with a knife. Allow to cool to room temperature. Remove side of pan and refrigerate cake until ready to serve. Use remaining caramel sauce to dress cake and enjoy!


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    • 2patricias profile image


      7 years ago from Sussex by the Sea

      This looks delicious. Your generous helping of photos is very helpful, as I like to know what the stages of the recipe are supposed to look like.

      I know it is difficult to take photos in the middle of cooking (sticky hands, etc) - so well done.

    • BWD316 profile image

      Brian Dooling 

      7 years ago from Connecticut

      that looks really good!

    • Danette Watt profile image

      Danette Watt 

      7 years ago from Illinois

      Hmm, looks good and not too difficult to make. Thanks for sharing.


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