Decadent Caramel Chocolate Coffee Cheesecake Recipe
Caramel Chocolate Coffee Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 3 packages 8 oz each cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup cocoa powder
- 1 cup brewed coffee cooled
- 1 tablespoon pure vanilla extract
- 1/2 cup caramel sauce plus extra for drizzling
- 3 large eggs
- Pinch of salt
Instructions
- Preheat the oven to 325°F (163°C).
- Prepare the crust by mixing the graham cracker crumbs and melted butter.
- Press the crumb mixture firmly into the bottom of a springform pan.
- Bake the crust for 10 minutes, then remove and allow it to cool.
- In a large bowl, beat the softened cream cheese until smooth.
- Add sugar and mix until well combined, then add sour cream and heavy cream.
- Incorporate the cocoa powder, brewed coffee, and vanilla extract.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the caramel sauce gently, preserving some ribbons.
- Pour the filling over the cooled crust.
- Bake in the preheated oven for about 60 minutes, or until the edges are set.
- Once baked, turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Drizzle with additional caramel sauce before serving.