Caramel Chocolate Coffee Cheesecake

Decadent, rich, and absolutely irresistible — this cheesecake layers silky coffee-flavored filling with swirls of caramel and a chocolatey cookie crust. A dream dessert for coffee and chocolate lovers!

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🍴 Ingredients

For the Crust:

• 1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
• 1/4 cup melted butter

For the Cheesecake Filling:

• 24 oz (675g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1/2 cup strong brewed coffee (cooled) or 2 tbsp instant coffee dissolved in 1/2 cup water
• 1 tsp vanilla extract
• 1/4 cup caramel sauce (plus more for topping)

For Garnish:

• Whipped cream (optional)
• Extra caramel sauce
• Chocolate shavings or chocolate chips

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👩‍🍳 Instructions

Prepare the Crust:

Preheat oven to 325°F (160°C).
Mix crushed cookies and melted butter together.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let cool.

Make the Filling:

In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating gently after each.
Mix in sour cream, coffee, and vanilla extract.
Pour half of the batter over the crust. Drizzle a few spoonfuls of caramel sauce over the batter and gently swirl with a knife.
Pour the rest of the batter on top.

Bake:

Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Then refrigerate for at least 4 hours, preferably overnight.

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✨ To Serve:

Drizzle with warm caramel sauce, sprinkle with chocolate shavings, and add a dollop of whipped cream if desired.
Perfect with a hot cup of coffee!

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Want a no-bake version or a salted caramel twist too? 🍯🍫✨

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