Caramel Chocolate Coffee Cheesecake
Indulge in a rich and creamy Caramel Chocolate Coffee Cheesecake, featuring layers of smooth coffee-infused cheesecake, decadent caramel, and chocolate for the perfect dessert experience.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons instant coffee granules
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup semi-sweet chocolate chips
- Pinch of salt
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, cocoa powder, and melted butter; press firmly into the bottom of a 9-inch springform pan to form the crust.
- In a small bowl, dissolve instant coffee granules in heavy cream; set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream, vanilla extract, and the coffee-cream mixture until fully incorporated.
- Fold in caramel sauce gently to create swirls.
- Pour cheesecake filling over the crust, smoothing the top.
- Sprinkle chocolate chips evenly over the batter.
- Bake for 55-65 minutes or until the center is almost set; it should slightly jiggle when tapped.
- Turn off oven, leave the cheesecake inside with the door ajar for 1 hour to prevent cracking.
- Remove from oven and chill in refrigerator for at least 4 hours or overnight.
- Before serving, drizzle additional caramel sauce on top.
Notes
For an extra indulgent touch, serve with a dollop of whipped cream and a sprinkle of cocoa powder or finely grated coffee beans.