Caramel Chocolate Coffee Cheesecake
A delightful dessert that combines the rich flavors of chocolate, the robust aroma of coffee, and the lusciousness of caramel into a dreamy cheesecake.
Servings: 12 servings
Calories: 450kcal
Ingredients
For the crust
- 1 1/2 cups chocolate cookie crumbs For a rich, crisp crust.
- 1/4 cup granulated sugar To sweeten the crust.
- 1/3 cup unsalted butter, melted For binding the cookie crumbs.
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened Providing a velvety texture.
- 1 cup granulated sugar To sweeten the cheesecake filling.
- 1 cup sour cream For a tangy flavor.
- 3 large eggs Essential for binding.
- 1 teaspoon vanilla extract Enhances all flavors.
- 1/4 cup strong brewed coffee Provides bold flavor.
- 1/2 cup semi-sweet chocolate chips, melted Adds depth of flavor.
For the caramel sauce
- 1 cup granulated sugar For a luscious caramel.
- 6 tablespoons unsalted butter Provides creaminess.
- 1/2 cup heavy cream For a silky finish.
- 1/4 teaspoon salt Enhances sweetness.
For topping
- whipped cream Indulgent topping.
- chocolate shavings For garnish.
- caramel drizzle Enhances flavor.
- coffee beans for garnish Playful touch.
Instructions
Preparation of the Crust
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, combine chocolate cookie crumbs, granulated sugar, and melted butter. Mix until resembling wet sand.
- Press mixture firmly into the bottom of the pan, ensuring even distribution.
- Bake for 8 to 10 minutes, then allow to cool completely.
Preparation of the Cheesecake Filling
- In a large bowl, beat softened cream cheese and granulated sugar until smooth.
- Mix in sour cream until fully combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and brewed coffee, then add melted chocolate.
- Pour cheesecake batter over cooled crust.
Baking and Chilling
- Bake cheesecake for 60 to 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 an hour.
- Remove from oven and let cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
Preparation of the Caramel Sauce
- In a medium saucepan over medium heat, melt granulated sugar while stirring constantly until a deep amber color.
- Add butter and stir until combined.
- Carefully add heavy cream and stir until smooth.
- Add salt to taste and let cool slightly.
Assembly
- Take the chilled cheesecake out of the refrigerator.
- Top with whipped cream, sprinkle chocolate shavings, and drizzle with caramel sauce.
- Garnish with coffee beans and serve.
Notes
Ensure room temperature for cream cheese, eggs, and sour cream. Use a cooling method to prevent cracks and store any leftovers properly.