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!
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
For the Crust:
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1 1/2 cups chocolate cookie crumbs (like Oreos, crushed)
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1/4 cup melted butter
For the Cheesecake Filling:
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24 oz (675g) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1/2 cup sour cream
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1/2 cup strong brewed coffee (cooled) or 2 tbsp instant coffee dissolved in 1/2 cup water
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1 tsp vanilla extract
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1/4 cup caramel sauce (plus more for topping)
For Garnish:
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Whipped cream (optional)
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Extra caramel sauce
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Chocolate shavings or chocolate chips
Instructions
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.
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 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.
Notes
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!