Caramel Chocolate Coffee Cheesecake

Why You’ll Love This Recipe

  • Combines the rich flavors of chocolate, coffee, and caramel for a luxurious dessert.
  • The creamy texture and depth of flavor make it perfect for special occasions.
  • Versatile garnish options let you personalize the presentation.
  • Uses simple ingredients but delivers a bakery-quality result.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Chocolate cookie crumbs (like Oreos)
  • Unsalted butter, melted

For the Chocolate Coffee Cheesecake Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Brown sugar
  • Sour cream
  • Strong brewed coffee, cooled
  • Heavy cream
  • Semi-sweet chocolate, melted and cooled
  • Vanilla extract
  • Large eggs

For the Caramel Sauce:

  • Granulated sugar
  • Unsalted butter, cut into pieces
  • Heavy cream, room temperature
  • Vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Whipped cream
  • Chocolate shavings
  • Caramel drizzle

Directions

Prepare the Crust:

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine chocolate cookie crumbs and melted butter in a medium bowl.
  3. Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.

Prepare the Chocolate Coffee Cheesecake Filling:

  1. Beat softened cream cheese in a large bowl until smooth.
  2. Add granulated sugar and brown sugar; mix until combined.
  3. Stir in sour cream, cooled coffee, heavy cream, and vanilla extract. Mix well.
  4. Gradually mix in melted chocolate until fully incorporated.
  5. Add eggs one at a time, mixing gently after each addition.
  6. Pour batter over the prepared crust.

Bake the Cheesecake:

  1. Place the springform pan in a larger roasting pan. Add hot water to the roasting pan until it reaches halfway up the springform pan (water bath).
  2. Bake for 60-70 minutes, until the center is set.
  3. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  4. Cool completely and refrigerate for at least 4 hours or overnight.

Prepare the Caramel Sauce:

  1. Heat sugar in a saucepan over medium heat, stirring until it melts and turns amber.
  2. Add butter and stir until combined.
  3. Slowly add heavy cream, stirring continuously as it bubbles.
  4. Remove from heat and stir in vanilla extract and salt. Let cool.

Assemble and Serve:

  1. Remove cheesecake from the pan and transfer to a serving plate.
  2. Drizzle caramel sauce over the top, allowing it to cascade down the sides.
  3. Garnish with whipped cream, chocolate shavings, and more caramel sauce if desired.
  4. Slice and enjoy!

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Chilling Time: 4+ hours

Variations

  • Espresso Kick: Replace brewed coffee with a shot of espresso for a stronger coffee flavor.
  • Dark Chocolate Twist: Use dark chocolate instead of semi-sweet for a richer taste.
  • Nutty Addition: Sprinkle chopped nuts like pecans or almonds over the caramel for added texture.
  • Salted Caramel: Add an extra pinch of salt to the caramel sauce for a sweet-salty contrast.

Storage/Reheating

  • Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge.
  • Reheating: Cheesecake is best enjoyed cold, but allow refrigerated slices to sit at room temperature for 15-20 minutes before serving.

FAQs

What is a water bath, and why is it necessary?

A water bath helps the cheesecake cook evenly and prevents cracks by maintaining a moist baking environment.

Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1-2 teaspoons of instant coffee in warm water to replace brewed coffee.

Can I skip the caramel sauce?

Yes, the cheesecake is delicious on its own, but the caramel adds an extra layer of flavor.

How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually.

Can I make this cheesecake gluten-free?

Yes, use gluten-free chocolate cookies for the crust.

What’s the best way to melt chocolate?

Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, or use a double boiler.

How long should I chill the cheesecake?

Refrigerate for at least 4 hours, but overnight chilling gives the best texture.

Can I make mini cheesecakes with this recipe?

Absolutely! Divide the crust and batter into a muffin tin with liners and adjust the baking time to about 20-25 minutes.

How can I tell when the cheesecake is done?

The edges should be set, and the center should jiggle slightly when shaken.

What’s the best way to cut clean slices?

Use a sharp knife dipped in hot water, wiping it clean between slices.

Conclusion

This Caramel Chocolate Coffee Cheesecake is the perfect combination of indulgent flavors and creamy textures. Whether it’s for a holiday celebration, dinner party, or simply a treat for yourself, this dessert will impress every time. Follow the tips and variations to make it uniquely yours, and savor every decadent bite!


Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Chocolate Coffee Cheesecake


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Isabella
  • Total Time: 5 hours 40 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Indulge in the decadence of this Caramel Chocolate Coffee Cheesecake. With a creamy coffee-infused filling, chocolate crust, and homemade caramel topping, it’s the ultimate dessert for special occasions.

 


Ingredients

For the Crust:

  • Chocolate cookie crumbs (e.g., Oreos)
  • Unsalted butter, melted

For the Filling:

  • Cream cheese, softened
  • Granulated sugar
  • Brown sugar
  • Sour cream
  • Strong brewed coffee, cooled
  • Heavy cream
  • Semi-sweet chocolate, melted and cooled
  • Vanilla extract
  • Large eggs

For the Caramel Sauce:

  • Granulated sugar
  • Unsalted butter, cut into pieces
  • Heavy cream, room temperature
  • Vanilla extract
  • Pinch of salt

For Garnish (Optional):

  • Whipped cream
  • Chocolate shavings
  • Caramel drizzle

Instructions

  • Prepare the Crust:
    • Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • Combine cookie crumbs and melted butter; press mixture into the pan’s base.
    • Bake for 8-10 minutes. Cool.
  • Prepare the Filling:
    • Beat cream cheese until smooth. Add sugars and mix.
    • Stir in sour cream, coffee, heavy cream, and vanilla. Mix in melted chocolate.
    • Add eggs one at a time, mixing gently after each addition.
    • Pour batter over crust.
  • Bake the Cheesecake:
    • Place springform pan in a larger roasting pan. Add hot water to halfway up the springform pan (water bath).
    • Bake 60-70 minutes until center is set.
    • Turn off oven, cool cheesecake inside with the door ajar for 1 hour. Refrigerate for 4+ hours.
  • Make Caramel Sauce:
    • Heat sugar in a saucepan over medium heat, stirring until amber-colored.
    • Add butter, stir until combined. Slowly add heavy cream.
    • Remove from heat, stir in vanilla and salt. Cool.
  • Assemble and Serve:
    • Transfer cheesecake to serving plate. Drizzle with caramel sauce.
    • Garnish with whipped cream, chocolate shavings, or extra caramel.

Notes

  • Ensure all ingredients are at room temperature for smooth mixing.
  • Overnight chilling enhances the texture.
  • For mini cheesecakes, divide batter into muffin tins and bake for 20-25 minutes.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star