Caramel Chocolate Coffee Cheesecake
A delightful cheesecake combining chocolate, coffee, and caramel, perfect for any occasion.
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.
Notes
Store leftovers in the refrigerator wrapped tightly to keep it fresh for about 4-5 days. For longer storage, freeze individual slices wrapped in plastic and thaw before serving.