Why Make This Recipe
Caramel Chocolate Coffee Cheesecake is a delightful treat that combines rich flavors and creamy texture. This cheesecake is perfect for any occasion, whether it’s a birthday, holiday, or just because you want something sweet. The blend of chocolate, coffee, and caramel will impress your friends and family. It’s a dessert that truly stands out and makes any gathering special.
How to Make Caramel Chocolate Coffee Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup brewed coffee, cooled
- 1 cup chocolate chips
- 1 cup caramel sauce
Directions:
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth. Mix in the eggs one at a time, then add the heavy cream and brewed coffee.
- Melt the chocolate chips and gently fold them into the cream cheese mixture.
- Pour the filling over the crust in the springform pan.
- Bake for 55-60 minutes or until the edges are set but the center jiggles slightly.
- Remove from the oven and allow to cool. Refrigerate for at least 4 hours or overnight.
- Drizzle with caramel sauce before serving.
How to Serve Caramel Chocolate Coffee Cheesecake
Serve this delicious cheesecake chilled. You can slice it into wedges and serve on dessert plates. Add a dollop of whipped cream on top for an extra touch. A sprinkle of cocoa powder or chocolate shavings can be a nice decorative finish.
How to Store Caramel Chocolate Coffee Cheesecake
Store any leftovers in the refrigerator. Wrap the cheesecake tightly with plastic wrap or foil to keep it fresh. It will stay good for about 4-5 days. If you want to keep it longer, consider freezing individual slices wrapped in plastic. Thaw in the fridge before serving.
Tips to Make Caramel Chocolate Coffee Cheesecake
- Use room temperature cream cheese for a smoother texture.
- Make sure to mix the ingredients just until combined to avoid overmixing.
- Let the cheesecake cool completely before refrigerating for the best results.
- Feel free to adjust the coffee to your taste for a bolder flavor.
Variation
For a twist, try adding a layer of chocolate ganache on top before drizzling with caramel sauce. You can also mix in nuts like pecans or walnuts for added crunch.
FAQs
1. Can I use a different type of crust?
Yes! You can substitute the graham cracker crust with an Oreo crust or a nut-based crust for a different flavor profile.
2. Can I make this cheesecake without coffee?
Absolutely! You can leave out the coffee or replace it with milk to maintain the texture.
3. How do I prevent the cheesecake from cracking?
To prevent cracks, avoid opening the oven door while baking and allow the cheesecake to cool gradually in the oven with the door slightly ajar.
Caramel Chocolate Coffee Cheesecake
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs
- 0.25 cups 1/4 cup sugar
- 0.5 cups 1/2 cup unsalted butter, melted
For the filling
- 3 packages 3 (8 oz) packages cream cheese, softened Use room temperature for best results.
- 1 cups 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cups 1 cup heavy cream
- 0.5 cups 1/2 cup brewed coffee, cooled Adjust to taste for a bolder flavor.
- 1 cups 1 cup chocolate chips Melt before folding into the mixture.
- 1 cup 1 cup caramel sauce For drizzling before serving.
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan.
Filling
- In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla until smooth.
- Mix in the eggs one at a time, then add the heavy cream and brewed coffee.
- Melt the chocolate chips and gently fold them into the cream cheese mixture.
- Pour the filling over the crust in the springform pan.
Baking and Cooling
- Bake for 55-60 minutes or until the edges are set but the center jiggles slightly.
- Remove from the oven and allow to cool. Refrigerate for at least 4 hours or overnight.
Serving
- Drizzle with caramel sauce before serving.
- Serve chilled, sliced into wedges with a dollop of whipped cream on top.
