Description
This Caramel Chocolate Coffee Cheesecake is a decadent dessert perfect for any occasion. With a creamy coffee-infused filling, swirls of chocolate, and a buttery caramel drizzle, it’s a showstopping treat that will impress everyone. Whether served at a dinner party or savored on a quiet evening, this cheesecake is an indulgent experience in every bite.
Ingredients
Scale
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons instant coffee granules, dissolved in 1 tablespoon hot water
- ½ cup semi-sweet chocolate, melted and slightly cooled
For Topping:
- ½ cup caramel sauce (store-bought or homemade)
- ½ cup whipped cream, for garnish
- ¼ cup chopped chocolate or toffee bits, for garnish
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.
- In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
- In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition.
- Stir in sour cream, vanilla extract, and the dissolved coffee mixture. Mix until smooth and fully incorporated.
- Pour half the cheesecake batter over the crust in the pan. Drizzle half of the melted chocolate over the batter and gently swirl with a knife to create a marbled effect. Repeat with the remaining batter and chocolate.
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, drizzle the caramel sauce over the top of the cheesecake. Garnish with whipped cream and chopped chocolate or toffee bits. Slice and serve.
Notes
- For best results, use room-temperature ingredients to ensure a smooth cheesecake batter.
- If cracks form, don’t worry! The toppings will cover them beautifully.
- The cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cooling Time: 5 hours (including refrigeration)
- Cook Time: 60 minutes
- Category: Dessert