Looking for a dessert that wows with both flavor and presentation? This Caramel Coffee Cheesecake delivers! With a luscious coffee-infused filling, a buttery graham cracker crust, and a decadent caramel drizzle, it’s the perfect choice for entertaining or a special treat at home.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup brewed espresso or strong coffee, cooled
- 2 teaspoons vanilla extract
- 1/4 cup caramel sauce (store-bought or homemade)
For the Caramel Topping:
- 1/2 cup caramel sauce (warm)
- 1/4 cup heavy cream
- Pinch of sea salt
Equipment Needed
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Saucepan (for caramel topping)
- Wire rack
- Roasting pan (for water bath)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, cooled coffee, and vanilla extract until fully combined.
- Pour in the caramel sauce and gently swirl into the batter for a marbled effect.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
- Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove and let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Topping:
- In a small saucepan, warm the caramel sauce over low heat. Stir in the heavy cream and a pinch of sea salt.
- Let it cool slightly before pouring over the chilled cheesecake. Spread evenly with a spatula.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Drizzle additional caramel sauce over the top and garnish with a sprinkle of sea salt or coffee beans if desired. Slice and serve!
Tips for Success
- Use room-temperature ingredients to ensure a smooth and creamy filling.
- A water bath prevents cracking and ensures even baking.
- Refrigerating overnight enhances the flavor and texture of the cheesecake.
This Elegant Caramel Coffee Cheesecake Delight is a dream dessert for coffee lovers and caramel enthusiasts alike. Each bite combines the richness of coffee, the creaminess of cheesecake, and the indulgence of caramel for an unforgettable treat. Perfect for any occasion, this cheesecake will leave everyone asking for seconds!
Elegant Caramel Coffee Cheesecake Delight
Indulge in the luxurious flavors of this Elegant Caramel Coffee Cheesecake Delight. Perfectly rich, creamy, and infused with coffee and caramel, this cheesecake is the ultimate dessert for any occasion!
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Saucepan (for caramel topping)
- Wire rack
- Roasting pan (for water bath)
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/4 cup brewed espresso or strong coffee cooled
- 2 teaspoons vanilla extract
- 1/4 cup caramel sauce store-bought or homemade
- For the Caramel Topping:
- 1/2 cup caramel sauce warm
- 1/4 cup heavy cream
- Pinch of sea salt
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream, cooled coffee, and vanilla extract until fully combined.
- Pour in the caramel sauce and gently swirl into the batter for a marbled effect.
- Bake the Cheesecake:
- Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.
- Place the pan in a roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
- Bake for 55–65 minutes, or until the center is just set.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove and let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight.
- Prepare the Caramel Topping:
- In a small saucepan, warm the caramel sauce over low heat. Stir in the heavy cream and a pinch of sea salt.
- Let it cool slightly before pouring over the chilled cheesecake. Spread evenly with a spatula.
- Serve:
- Carefully remove the cheesecake from the springform pan.
- Drizzle additional caramel sauce over the top and garnish with a sprinkle of sea salt or coffee beans if desired. Slice and serve!
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