Description

A rich and indulgent cheesecake infused with coffee, layered with chocolate and topped with a luscious caramel glaze. Perfect for dessert lovers who enjoy a blend of sweet and bold flavors.

Ingredients

Units Scale

1 1/2 cups chocolate cookie crumbs
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/4 cup heavy cream
2 tablespoons all-purpose flour
1 tablespoon instant coffee granules
1/2 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips, melted
1/2 cup caramel sauce
1/4 teaspoon salt

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Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Combine chocolate cookie crumbs and melted butter; press into the bottom of the pan. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, beating well after each addition.
Mix in sour cream, heavy cream, flour, instant coffee, vanilla extract, and salt until fully combined.
Stir in melted chocolate until evenly distributed.
Pour batter over crust and smooth the top.
Bake for 55-65 minutes or until center is just set. Turn off oven and let cheesecake sit inside for 1 hour with door slightly open.
Refrigerate at least 4 hours or overnight.
Before serving, drizzle caramel sauce over the top and optionally garnish with chocolate shavings or extra caramel.

Notes

Use room temperature cream cheese for smoother blending.
You can prepare the crust a day ahead for convenience.
Chilling overnight enhances flavor and texture.
Top with whipped cream for extra indulgence.

Nutrition

Serving Size: 1 slice
Calories: 460
Sugar: 28g
Sodium: 310mg
Fat: 34g
Saturated Fat: 18g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg