Description

Indulge in the rich flavors of coffee, caramel, and chocolate with this decadent Caramel Chocolate Coffee Cheesecake. A luscious layered dessert that combines the best of all worlds in one creamy slice.

Ingredients

Crust:

1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted

Cheesecake Filling:

24 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
1 tablespoon all-purpose flour
2 teaspoons vanilla extract
2 teaspoons instant espresso powder dissolved in 2 tablespoons hot water
1/2 cup semisweet chocolate chips, melted and slightly cooled
1/3 cup caramel sauce, plus extra for topping

Garnish:

Whipped cream and chocolate shavings for garnish (optional)

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Instructions

Preheat the oven: Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
Prepare the Crust: Mix chocolate cookie crumbs and melted butter. Press into the pan to form the crust. Bake for 10 minutes, then cool.
Make the Filling: Beat cream cheese until smooth. Add sugar and sour cream, beat until creamy. Add eggs one at a time, then flour and vanilla. Stir in espresso.
Divide and Add Flavor: Divide batter in half. Stir melted chocolate into one half and caramel sauce into the other.
Layer and Bake: Pour chocolate batter over crust, then spoon caramel layer on top. Bake in a water bath for 55–65 minutes.
Cool and Chill: Let cheesecake rest in the oven, then cool to room temperature. Refrigerate for at least 4 hours.
Serve: Drizzle with caramel, top with whipped cream and chocolate shavings.

Notes

To prevent cracking, avoid overmixing the batter and let the cheesecake cool gradually.
The water bath helps maintain even baking and moisture.