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Caramel Chocolate Coffee Cheesecake is a rich and indulgent dessert that combines three irresistible flavors—caramel, chocolate, and coffee—into one creamy, decadent cheesecake. Perfect for anyone who loves a coffeehouse-inspired treat with a touch of luxury! Here’s how to make it:
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 1 tbsp cocoa powder (optional, for a chocolatey twist)
For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (for creaminess)
- 1/4 cup strong brewed coffee, cooled
- 1/4 cup heavy cream
- 1/4 cup cocoa powder (for a deep chocolate flavor)
- 1/2 cup semisweet chocolate chips, melted (or chocolate ganache)
For the caramel layer:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup heavy cream (to thin out the caramel slightly)
- 1 tbsp butter
For the topping:
- Whipped cream (for garnish)
- Chocolate shavings or curls
- Drizzle of caramel sauce
- Coffee beans (optional, for garnish)
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cocoa powder (if using). Mix until well combined.
- Press the mixture evenly into the bottom of the springform pan to form a crust. Bake for 8-10 minutes until golden, then remove from the oven and let it cool while you prepare the filling.
2. Make the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 3-4 minutes).
- Gradually add the sugar and beat until well combined.
- Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract and sour cream.
- In a separate small bowl, dissolve the cocoa powder in the brewed coffee. Add the coffee mixture and heavy cream to the cream cheese mixture and beat until smooth.
- Fold in the melted semisweet chocolate until fully incorporated.
3. Bake the cheesecake:
- Pour the cheesecake batter into the prepared crust and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until the center is just set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
- After the hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
4. Prepare the caramel layer:
- In a small saucepan, combine the caramel sauce, heavy cream, and butter. Heat over low-medium heat, stirring until smooth and slightly thinned.
- Let the caramel sauce cool to room temperature before pouring it over the chilled cheesecake.
5. Assemble the cheesecake:
- Once the cheesecake has fully chilled, drizzle the caramel sauce over the top. You can swirl it slightly into the top layer for a marble effect, or leave it as a drizzle.
- Garnish the cheesecake with whipped cream, chocolate shavings or curls, and a few coffee beans for extra flair.
6. Serve:
- Slice the cheesecake carefully, and enjoy the creamy, decadent layers of coffee, chocolate, and caramel in every bite!
This Caramel Chocolate Coffee Cheesecake combines the rich depth of coffee, the sweetness of caramel, and the indulgence of chocolate into one perfect dessert. It’s a showstopper for any celebration, dinner party, or just to treat yourself!
How do you feel about this coffee-chocolate combo? Would you make it for a special event or as a delicious treat?
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