Caramel Chocolate Coffee Cheesecake

If you love rich, decadent desserts, this Caramel Chocolate Coffee Cheesecake is going to blow you away! It’s the perfect combination of silky cheesecake, bold coffee, smooth caramel, and indulgent chocolate—all on a buttery cookie crust. Whether you’re making it for a special occasion or just to satisfy your sweet cravings, this cheesecake is pure heaven in every bite.

Let’s dive into this luscious recipe!

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Ingredients for Caramel Chocolate Coffee Cheesecake

For the Crust:

1. Chocolate Cookies (2 cups, crushed) – Use Oreo cookies (without the cream) or any chocolate biscuits for a rich base.
2. Butter (½ cup, melted) – Helps bind the crust together and adds a buttery flavor.
3. Espresso Powder (1 teaspoon, optional) – Enhances the coffee flavor in the crust.

For the Cheesecake Filling:

4. Cream Cheese (24 oz, softened) – The heart of the cheesecake; make sure it’s at room temperature for a smooth batter.
5. Granulated Sugar (¾ cup) – Adds just the right amount of sweetness.
6. Brown Sugar (¼ cup) – Gives a deeper, caramel-like sweetness.
7. Eggs (3 large) – Helps bind the cheesecake together for a creamy texture.
8. Sour Cream (½ cup) – Adds a slight tang and ensures a smooth filling.
9. Heavy Cream (¼ cup) – Makes the cheesecake extra creamy.
10. Vanilla Extract (1 teaspoon) – Enhances all the flavors.
11. Espresso or Strong Coffee (¼ cup, cooled) – Infuses the cheesecake with a bold coffee flavor.
12. Dark Chocolate (4 oz, melted) – For that deep chocolatey richness.

For the Caramel Topping:

13. Granulated Sugar (1 cup) – The base for the caramel sauce.
14. Butter (4 tablespoons, cubed) – Adds richness and smoothness.
15. Heavy Cream (½ cup, warm) – Helps create a creamy caramel consistency.
16. Salt (½ teaspoon, optional) – Enhances the caramel flavor for a sweet-salty balance.

For Garnish (Optional but Amazing!):

17. Whipped Cream – A light contrast to the rich cheesecake.
18. Chocolate Shavings or Chips – For extra indulgence.
19. Drizzled Caramel & Melted Chocolate – The ultimate finishing touch.

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How to Make Caramel Chocolate Coffee Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, mix the crushed chocolate cookies, melted butter, and espresso powder until combined.
3. Press the mixture firmly into the bottom of the springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy (about 2 minutes).
2. Add the granulated sugar and brown sugar, then mix until well combined.
3. One at a time, add the eggs, beating on low speed to avoid overmixing.
4. Mix in the sour cream, heavy cream, vanilla extract, and espresso until smooth.
5. Gently fold in the melted dark chocolate until evenly incorporated.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the prepared crust and smooth the top.
2. Wrap the outside of the springform pan with aluminum foil and place it in a large roasting pan. Fill the roasting pan with hot water (about 1 inch deep)—this water bath helps prevent cracks.
3. Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
4. Turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove from the oven and refrigerate for at least 6 hours or overnight before adding caramel.

Step 4: Make the Caramel Sauce

1. In a dry saucepan over medium heat, melt the granulated sugar, stirring occasionally. It will start to form clumps and then turn golden brown.
2. Once fully melted, carefully whisk in the butter until smooth.
3. Slowly add the warm heavy cream, whisking constantly. The mixture will bubble up—keep stirring!
4. Stir in the salt (if using), then remove from heat and let cool slightly.

Step 5: Assemble & Serve

1. Once the cheesecake is fully chilled, pour the caramel sauce over the top, spreading evenly.
2. Garnish with whipped cream, chocolate shavings, and a drizzle of extra caramel or melted chocolate.
3. Slice and enjoy every indulgent bite!

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Equipment Needed

• 9-inch Springform Pan – Essential for cheesecakes.
• Mixing Bowls – For the crust, filling, and caramel sauce.
• Electric Mixer – For a smooth, creamy cheesecake batter.
• Saucepan – For making the caramel sauce.
• Large Roasting Pan – For the water bath (prevents cracks).

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Frequently Asked Questions

Why did my cheesecake crack?

Cracks happen if the cheesecake bakes too fast or cools too quickly. Using a water bath, baking at the right temperature, and cooling it slowly in the oven can help prevent cracks.

Can I make this cheesecake ahead of time?

Yes! This cheesecake tastes even better the next day. You can prepare it 1-2 days in advance, store it in the fridge, and add the caramel before serving.

How do I get a smooth caramel sauce?

Make sure to stir constantly and add the cream slowly to prevent the caramel from seizing. If it gets lumpy, keep whisking over low heat until smooth.

Can I use instant coffee instead of brewed espresso?

Yes! Dissolve 1 teaspoon of instant coffee in ¼ cup hot water and let it cool before adding to the batter.

How do I store leftover cheesecake?

Keep it covered in the refrigerator for up to 5 days. You can also freeze slices (without caramel) for up to 3 months.

Can I skip the water bath?

While you can bake without it, a water bath ensures a creamy texture and prevents cracks. If skipping, bake at a lower temperature (300°F/150°C) for a little longer.

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Conclusion

This Caramel Chocolate Coffee Cheesecake is the ultimate indulgence—a perfect balance of rich chocolate, bold coffee, and smooth caramel in every bite. Whether you’re making it for a holiday, a special occasion, or just because you deserve a treat, this cheesecake will leave everyone wanting more.

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