Caramel Chocolate Coffee Cheesecake

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until the mixture is well combined.
3. Press the crust into the pan: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 8–10 minutes, then remove from the oven and allow it to cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

1. Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sugar and eggs: Add sugar and mix until combined. Then, add the eggs one at a time, mixing after each addition.
3. Add coffee and vanilla: Stir in the cooled coffee and vanilla extract until well incorporated.
4. Mix in the sour cream and heavy cream: Add the sour cream and heavy cream and mix until smooth.
5. Add the caramel: Pour in the caramel sauce and gently fold it into the cheesecake mixture for a swirl effect.
6. Bake the cheesecake: Pour the filling into the cooled crust. Bake at 325°F (163°C) for 50–60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour.
7. Chill: After it cools, remove from the oven and refrigerate the cheesecake for at least 4 hours or overnight for the best results.

3. Make the Chocolate Ganache:

1. Heat the cream: In a small saucepan, bring the heavy cream to a simmer over medium heat.
2. Make the ganache: Pour the hot cream over the chopped chocolate in a heatproof bowl. Let it sit for 1–2 minutes, then stir until smooth. Add the butter and stir until fully combined. Let it cool slightly before pouring it over the chilled cheesecake.

4. Drizzle the Caramel Sauce:

1. Prepare the caramel drizzle: If the caramel sauce is too thick, warm it slightly and mix in the heavy cream to loosen it up.
2. Drizzle over the cheesecake: Once the ganache is set on the cheesecake, drizzle the caramel sauce over the top, allowing it to cascade over the edges.

5. Serve:

• Chill and serve: After adding the caramel drizzle, return the cheesecake to the fridge to set for at least 30 minutes before serving.
• Optional Garnishes: Top with whipped cream, a sprinkle of cocoa powder, or shaved chocolate for added elegance.

Serving Tips:

• This cheesecake is rich, so small slices go a long way.
• Serve with a cup of strong coffee or espresso to complement the flavors.
• For extra flavor, you can top the cheesecake with a few espresso beans or a sprinkle of crushed toffee pieces.

This Caramel Chocolate Coffee Cheesecake combines creamy, rich flavors with a luxurious texture and decadent toppings. Perfect for special occasions or whenever you want a dessert that wows! Would you like to explore a different flavor profile or variation of this recipe? 😄

video instructions available below
Instructions