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:
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine chocolate cookie crumbs and melted butter in a medium bowl.
- Press the mixture into the bottom of the pan and bake for 8-10 minutes. Let cool.
Prepare the Chocolate Coffee Cheesecake Filling:
- Beat softened cream cheese in a large bowl until smooth.
- Add granulated sugar and brown sugar; mix until combined.
- Stir in sour cream, cooled coffee, heavy cream, and vanilla extract. Mix well.
- Gradually mix in melted chocolate until fully incorporated.
- Add eggs one at a time, mixing gently after each addition.
- Pour batter over the prepared crust.
Bake the Cheesecake:
- 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).
- Bake for 60-70 minutes, until the center is set.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
- Cool completely and refrigerate for at least 4 hours or overnight.
Prepare the Caramel Sauce:
- Heat sugar in a saucepan over medium heat, stirring until it melts and turns amber.
- Add butter and stir until combined.
- Slowly add heavy cream, stirring continuously as it bubbles.
- Remove from heat and stir in vanilla extract and salt. Let cool.
Assemble and Serve:
- Remove cheesecake from the pan and transfer to a serving plate.
- Drizzle caramel sauce over the top, allowing it to cascade down the sides.
- Garnish with whipped cream, chocolate shavings, and more caramel sauce if desired.
- 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!
Caramel Chocolate Coffee Cheesecake
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- 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