If you’re a fan of rich desserts that combine chocolate, coffee, and caramel, this Mocha Caramel Cheesecake is guaranteed to steal the show. With a buttery chocolate crust, a smooth mocha-infused cheesecake filling, and a luxurious caramel and chocolate topping, this dessert delivers bakery-style results right at home.

Perfect for special occasions, holidays, or when you want an indulgent make-ahead dessert, this cheesecake is creamy, flavorful, and beautifully balanced between sweet and bold coffee notes.

Why You’ll Love This Mocha Caramel Cheesecake

• Rich and creamy texture with deep chocolate flavor
• Coffee enhances the chocolate without overpowering it
• Elegant caramel and chocolate topping
• Great make-ahead dessert for gatherings
• Customizable with keto-friendly crust or sweeteners

Recipe Overview

• Course: Dessert
• Cuisine: American
• Skill Level: Intermediate
• Pan Size: 8-inch springform pan
• Chill Time: 4 hours or overnight

Ingredients

Crust

• 1½ cups crushed chocolate cookies (or almond flour for keto)
• 4 tbsp melted butter
• 1 tbsp sugar (or sweetener of choice)

Filling

• 16 oz (450 g) cream cheese, softened
• ½ cup sour cream
• ½ cup sugar (or sweetener)
• 2 large eggs
• ½ cup melted dark chocolate
• 1 tbsp instant coffee or espresso powder
• 1 tsp vanilla extract
• Pinch of salt

Topping

• ⅓ cup caramel sauce
• ¼ cup melted chocolate
• Whipped cream & chocolate shavings (optional)

Directions

1️⃣ Make the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix crushed chocolate cookies, melted butter, and sugar until combined.
3. Press the mixture firmly into the bottom of a greased or parchment-lined 8-inch springform pan.
4. Bake for 8 minutes, then remove and allow to cool completely.

2️⃣ Blend the Filling

1. Beat the softened cream cheese until smooth and creamy.
2. Add sour cream, sugar, eggs, melted dark chocolate, instant coffee, vanilla extract, and salt.
3. Mix just until combined, being careful not to overbeat, which can cause cracks.

3️⃣ Bake the Cheesecake

1. Pour the filling evenly over the cooled crust.
2. Bake for 45–50 minutes, until the edges are set and the center remains slightly jiggly.
3. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes.
4. Transfer to the refrigerator and chill for at least 4 hours or overnight for best texture.

4️⃣ Add the Finishing Touch

1. Drizzle caramel sauce and melted chocolate over the fully chilled cheesecake.
2. Garnish with whipped cream and chocolate shavings if desired.

Expert Tips for Best Results

• Use espresso powder for a stronger coffee flavor.
• Add a pinch of cinnamon to enhance warmth and depth.
• Always chill completely before slicing for clean, creamy slices.
• Run a knife under hot water before slicing for a professional finish.

Storage & Make-Ahead Tips

• Store cheesecake covered in the refrigerator for up to 4–5 days.
• Cheesecake can be made a day ahead and topped just before serving.
• Best served chilled for optimal flavor and texture.

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Mocha Caramel Cheesecake

This rich and creamy Mocha Caramel Cheesecake features a buttery chocolate crust and a luscious mocha-infused filling, topped with decadent caramel and chocolate for an indulgent dessert perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 58 minutes mins

Total Time 4 hours hrs 18 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 380 kcal

Ingredients

  

Crust

• 1.5 cups crushed chocolate cookies (or almond flour for keto)
• 4 tbsp melted butter
• 1 tbsp sugar (or sweetener of choice)

Filling

• 16 oz cream cheese, softened
• 0.5 cup sour cream
• 0.5 cup sugar (or sweetener)
• 2 large eggs
• 0.5 cup melted dark chocolate
• 1 tbsp instant coffee or espresso powder
• 1 tsp vanilla extract
• 1 pinch salt

Topping

• 0.33 cup caramel sauce
• 0.25 cup melted chocolate
• Whipped cream & chocolate shavings (optional)

Instructions

 

Make the Crust

• Preheat oven to 325°F (160°C).
• In a bowl, mix crushed chocolate cookies, melted butter, and sugar until combined.
• Press the mixture firmly into the bottom of a greased or parchment-lined 8-inch springform pan.
• Bake for 8 minutes, then remove and allow to cool completely.

Blend the Filling

• Beat the softened cream cheese until smooth and creamy.
• Add sour cream, sugar, eggs, melted dark chocolate, instant coffee, vanilla extract, and salt.
• Mix just until combined, being careful not to overbeat, which can cause cracks.

Bake the Cheesecake

• Pour the filling evenly over the cooled crust.
• Bake for 45–50 minutes, until the edges are set and the center remains slightly jiggly.
• Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 30 minutes.
• Transfer to the refrigerator and chill for at least 4 hours or overnight for best texture.

Add the Finishing Touch

• Drizzle caramel sauce and melted chocolate over the fully chilled cheesecake.
• Garnish with whipped cream and chocolate shavings if desired.

Notes

Use espresso powder for a stronger coffee flavor. Add a pinch of cinnamon to enhance warmth and depth. Always chill completely before slicing for clean, creamy slices. Run a knife under hot water before slicing for a professional finish.

Keyword Caramel, cheesecake, Chocolate, DESSERT, mocha