Caramel Chocolate Coffee Cheesecake Recipe

 

Ingredients:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

- 24 ounces cream cheese, softened

- 1 cup granulated sugar

- 3 large eggs

- 1/2 cup strong brewed coffee, cooled

- 1 cup semisweet chocolate chips, melted

- 1/2 cup caramel sauce, plus extra for drizzling

- 1 teaspoon vanilla extract

- 1/4 teaspoon salt

Directions:

1. Prepare the crust by mixing graham cracker crumbs,

1/4 cup sugar, and melted butter in a bowl until

combined. Press the mixture firmly into the bottom of a 9

-inch springform pan. Chill in the refrigerator for 15

minutes.

2. Preheat your oven to 325°F (163°C). In a large bowl,

beat the softened cream cheese and 1 cup sugar until

smooth. Add eggs one at a time, mixing well after each

addition.

3. Stir in the cooled coffee, melted chocolate chips, 1/2

cup caramel sauce, vanilla extract, and salt until fully

incorporated.

4. Pour the filling over the chilled crust in the pan. Bake

for 50-55 minutes, or until the center is set but still

slightly jiggly.

5. Turn off the oven and let the cheesecake cool inside

with the door ajar for 1 hour. Refrigerate for at least 4

hours or overnight before serving. Drizzle with extra

caramel sauce before slicing.

Prep Time: 20 minutes | Baking Time: 55 minutes | Total

Time: 75 minutes

Kcal: 450 kcal per serving | Servings: 8

Tips:

- For a richer flavor, substitute dark chocolate chips for

semisweet ones or add a teaspoon of espresso powder

to the filling.

- If you prefer a nutty twist, mix in 1/2 cup of chopped

pecans or walnuts into the crust.

- Serve with whipped cream and a sprinkle of cocoa

powder for an elegant presentation, or make it dairy-free

by using plant-based cream cheese and butter.