Caramel Chocolate Coffee Cheesecake
This decadent cheesecake combines rich chocolate, creamy cheesecake, and bold coffee flavors, topped with a sweet caramel drizzle, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs
- 0.5 cups butter (melted)
For the chocolate layer
- 1 cup dark chocolate or milk chocolate (melted) Use dark chocolate for a richer flavor.
- 2 packages cream cheese (400 g total) Make sure to have it at room temperature.
- 0.5 cups sugar
- 2 units eggs
- 1 teaspoon vanilla
For the coffee layer
- 1 package cream cheese (200 g) Ensure it's at room temperature.
- 0.5 cups sugar
- 0.5 cups cream
- 2 teaspoons instant coffee (dissolved in 1 tablespoon hot water)
- 2 units eggs
For serving
- 1 bottle caramel sauce Can be store-bought.
- to taste extra melted chocolate for garnish Optional.
Instructions
Preparation
- Mix the chocolate cookie crumbs with melted butter and press into the bottom of a springform pan. Chill in the refrigerator for about 10 minutes.
Chocolate Layer
- In a bowl, combine cream cheese and sugar. Add eggs one by one, mixing on low speed while adding the melted chocolate. Stir well and pour over chilled cookie base.
Coffee Layer
- In another bowl, mix cream cheese, sugar, and cream. Stir in dissolved coffee and eggs until well combined. Gently pour this mixture on top of the chocolate layer.
Baking
- Preheat oven to 160 °C (320 °F). Bake cheesecake for 45–55 minutes until the center jiggles slightly. Turn off oven and let cheesecake rest inside with the door open for 20 minutes.
Cooling
- Allow cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
Serving
- Drizzle with caramel sauce and melted chocolate before slicing and serving cold.
Notes
Store leftovers covered in the refrigerator for up to 5 days. You can freeze individual slices wrapped tightly for a future treat.