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Delicious Caramel Chocolate Coffee Cheesecake topped with creamy caramel and chocolate drizzle
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Caramel Chocolate Coffee Cheesecake

An exquisite dessert that blends rich flavors of chocolate and coffee with a luscious caramel finish, promising an indulgent treat.
Prep Time30 minutes
Cook Time1 hour 10 minutes
Total Time8 hours
Course: Dessert
Cuisine: American
Keyword: Caramel, cheesecake, Chocolate, Coffee, dessert
Servings: 12 servings
Calories: 450kcal

Ingredients

For the Crust

  • 1.5 cups chocolate cookie crumbs Provides a crispy, chocolatey base.
  • 0.25 cups granulated sugar Adds sweetness to the crust.
  • 0.33 cups unsalted butter, melted Binds the crust together.

For the Cheesecake Filling

  • 3 packages cream cheese, softened The heart of the cheesecake.
  • 1 cups granulated sugar Sweetens the filling.
  • 1 cups sour cream Adds creaminess and tartness.
  • 3 large eggs Binding agents for structure.
  • 1 teaspoon vanilla extract Adds aromatic flavor.
  • 0.25 cups strong brewed coffee Infuses rich flavor.
  • 0.5 cups semi-sweet chocolate chips, melted Adds extra chocolate flavor.

For the Caramel Sauce

  • 1 cups granulated sugar Foundation for caramel sauce.
  • 6 tablespoons unsalted butter Adds richness to the caramel.
  • 0.5 cups heavy cream Contributes to creaminess.
  • 0.25 teaspoon salt Balances sweetness.

For Topping

  • Whipped cream For lightness and elegance.
  • Chocolate shavings For garnish.
  • Caramel drizzle Adds sweetness on top.
  • Coffee beans For garnish and flavor hint.

Instructions

Preparation of the Crust

  • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
  • Combine chocolate cookie crumbs, granulated sugar, and melted butter until well mixed.
  • Press the mixture firmly into the bottom of the prepared pan and bake for 8-10 minutes. Allow it to cool completely.

Prepare the Cheesecake Filling

  • Beat softened cream cheese and 1 cup of granulated sugar together until smooth.
  • Add sour cream and then the eggs one at a time, mixing well.
  • Stir in vanilla extract and brewed coffee, then fold in melted semi-sweet chocolate.
  • Pour the batter over the cooled crust and spread evenly.

Bake and Chill

  • Bake for 60-70 minutes, until the center is set but slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
  • Remove, cool to room temperature, and refrigerate for at least 6 hours or preferably overnight.

Prepare the Caramel Sauce

  • Heat a medium saucepan over medium heat. Add sugar and stir until melted and amber in color.
  • Add butter, stir until melted, then whisk in heavy cream and salt. Allow to cool slightly.

Assemble and Serve

  • Spread whipped cream over the chilled cheesecake.
  • Sprinkle with chocolate shavings and drizzle warm caramel sauce on top.
  • Garnish with coffee beans.

Notes

Consider adding espresso powder to intensify the coffee flavor or mixing in nuts for extra crunch. Patience when cooling is crucial to avoid cracking.