Description
A rich cheesecake featuring layers of caramel, chocolate, and coffee flavors.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon instant coffee powder, dissolved in 1 tablespoon hot water
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup caramel sauce, plus extra for topping
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar and flour until combined. Mix in vanilla extract and dissolved coffee.
- Beat in eggs one at a time, mixing just until incorporated after each addition. Stir in sour cream.
- Pour half of the cream cheese mixture over the crust. Drizzle with half of the caramel sauce and sprinkle with half of the chocolate chips. Pour the remaining cream cheese mixture on top. Top with remaining caramel sauce and chocolate chips.
- Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan to reach halfway up the sides of the springform pan (water bath).
- Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.
Notes
- For the best texture, bring the cream cheese and eggs to room temperature before starting.
- If you do not have a springform pan, you can use a regular 9-inch cake pan, but removing the cheesecake will be more difficult.
- You can substitute espresso powder for instant coffee powder for a stronger coffee flavor.
- Prep Time: 25 min
- Cook Time: 70 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0.5
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 120
Keywords: cheesecake, caramel, chocolate, coffee, dessert, baked cheesecake, graham cracker crust