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Caramel Chocolate Coffee Cheesecake

  • Author: Chef Ema

Description

This Caramel Chocolate Coffee Cheesecake is a decadent dessert perfect for any occasion. With a creamy coffee-infused filling, swirls of chocolate, and a buttery caramel drizzle, it’s a showstopping treat that will impress everyone. Whether served at a dinner party or savored on a quiet evening, this cheesecake is an indulgent experience in every bite.

Ingredients

  • For the Crust:
  • For the Cheesecake Filling:
  • For Topping:

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prepare for a water bath.
  2. In a medium bowl, combine chocolate cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Set aside.
  3. In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition.
  4. Stir in sour cream, vanilla extract, and the dissolved coffee mixture. Mix until smooth and fully incorporated.
  5. Pour half the cheesecake batter over the crust in the pan. Drizzle half of the melted chocolate over the batter and gently swirl with a knife to create a marbled effect. Repeat with the remaining batter and chocolate.
  6. Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
  8. Remove the cheesecake from the water bath and let it cool completely at room temperature. Cover and refrigerate for at least 4 hours or overnight.
  9. Before serving, drizzle the caramel sauce over the top of the cheesecake. Garnish with whipped cream and chopped chocolate or toffee bits. Slice and serve.

Notes

For best results, use room-temperature ingredients to ensure a smooth cheesecake batter.
If cracks form, don’t worry! The toppings will cover them beautifully.
The cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Find it online: https://exorecipes.com/caramel-chocolate-coffee-cheesecake/