Description

Caramel Chocolate Coffee Cheesecake is an indulgent dessert featuring a rich chocolate cookie crust, creamy espresso-infused cheesecake filling, and a decadent caramel and chocolate topping. A perfect fusion of mocha and dessert lovers’ dreams.

Ingredients

1 1/2 cups chocolate cookie crumbs (like Oreos)
1/4 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/4 cup brewed strong coffee or espresso, cooled
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1/2 cup semi-sweet chocolate chips, melted
1/2 cup caramel sauce (plus extra for drizzling)
Whipped cream and chocolate shavings for garnish (optional)

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a bowl, mix chocolate cookie crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add coffee, sour cream, and vanilla extract. Mix until well combined.
Add eggs one at a time, mixing on low speed just until blended.
Divide batter in half. Stir melted chocolate into one half and caramel sauce into the other half.
Pour chocolate batter over crust, followed by the caramel batter. Swirl gently with a knife for a marbled effect (optional).
Bake for 55–65 minutes, or until the center is set but slightly jiggly.
Turn off oven and crack the door. Let cheesecake cool inside for 1 hour, then refrigerate at least 4 hours or overnight.
Before serving, drizzle with additional caramel sauce and garnish with whipped cream and chocolate shavings if desired.

Notes

Use room-temperature ingredients for a smooth filling.
A water bath helps prevent cracks, but is optional for this recipe.
Chill completely before slicing for clean cuts.