Caramel Chocolate Coffee Cheesecake
A rich and indulgent cheesecake combining caramel, chocolate, and coffee flavors, perfect for special occasions.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups chocolate graham cracker crumbs
- 0.25 cups 1/4 cup unsalted butter, melted
For the Cheesecake Filling
- 2 cups 2 cups cream cheese, softened Ensure the cream cheese is at room temperature.
- 1 cups 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs Add eggs one at a time.
- 0.5 cups 1/2 cup sour cream
- 0.5 cups 1/2 cup brewed coffee, cooled Using decaf coffee is acceptable.
- 1 cups 1 cup caramel sauce Use good quality for best flavor.
- 1 cups 1 cup chocolate chips Can mix into the batter for extra chocolate flavor.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the chocolate graham cracker crumbs with melted butter and press into the bottom of a springform pan.
Mixing the Filling
- In another bowl, beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream and coffee until combined.
Baking
- Pour the cheesecake batter over the crust and smooth the top.
- Bake for 55-60 minutes or until the center is set.
- Let cool, then drizzle with caramel and chocolate chips before serving.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
This cheesecake is best served chilled. Pair with a cup of coffee or a glass of milk. To store, cover tightly and keep in the refrigerator for up to one week. Can freeze individual slices for up to three months.