Description
A luscious Caramel Chocolate Coffee Cheesecake that combines rich cream cheese with layers of caramel, chocolate, and coffee flavors swirled into a crisp graham cracker crust. This decadent dessert is perfect for special occasions or an indulgent treat, finished with whipped cream and extra caramel drizzle for an irresistible finish.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
Filling
- 4 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup caramel sauce
- 1/4 cup chocolate sauce
- 1/4 cup strong brewed coffee, cooled
Topping
- Whipped cream
- Caramel pieces and crumbs
- Additional caramel sauce
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to ensure easy removal of the cheesecake later.
- Make the crust: In a bowl, combine the graham cracker crumbs with the melted butter until evenly mixed. Press this mixture firmly into the bottom of the springform pan forming a compact base.
- Prepare the cream cheese mixture: Beat the softened cream cheese in a large mixing bowl until smooth and creamy. Add granulated sugar and vanilla extract, mixing well to incorporate.
- Add eggs and creams: Add the eggs one at a time, mixing on low speed after each addition to combine without overbeating. Then fold in the sour cream and heavy cream until the batter is smooth and uniform.
- Divide and flavor the batter: Split the cream cheese batter evenly into three separate bowls. Stir caramel sauce into one bowl, chocolate sauce into the second, and the cooled strong brewed coffee into the third, mixing each until well blended.
- Layer the batter: Pour the caramel-flavored batter evenly over the crust in the pan. Drizzle the chocolate and coffee batters on top in alternating streaks, then use a knife to gently swirl the flavors together creating a marbled effect.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 55 to 60 minutes, until the edges are set but the center still has a slight wobble. After baking, turn off the oven and leave the cheesecake inside for an additional 1 hour to set slowly.
- Cool and chill: Remove the cheesecake from the oven and cool it to room temperature. Then refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the texture to firm.
- Garnish and serve: Before serving, top the cheesecake with whipped cream, scatter caramel pieces and crumbs over the top, and drizzle with additional caramel sauce for an extra touch of sweetness.
Notes
- For best results, use room temperature cream cheese to avoid lumps in the batter.
- The swirling technique creates a beautiful marbled look – be gentle to keep distinct patterns.
- Cooling slowly in the oven prevents cracking on the cheesecake surface.
- Allow the cheesecake to chill thoroughly to develop full flavor and proper texture.
- Use strong brewed coffee chilled completely to avoid curdling the batter.
