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.
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.