Description
Indulge in the ultimate dessert decadence with this Salted Caramel Mocha Cheesecake! Creamy chocolate and coffee-infused cheesecake sits on a rich chocolate cookie crust, topped with luscious salted caramel sauce. It’s a showstopping treat perfect for special occasions or when you’re craving something extra sweet and luxurious.
Ingredients
Scale
For the Crust:
- 1 and 1/2 cups chocolate cookie crumbs
- 1/4 cup melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup strong brewed coffee (cooled)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
For the Salted Caramel Topping:
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon sea salt (or to taste)
- Optional garnish: Whipped cream, chocolate shavings, or extra caramel drizzle
Instructions
Prepare the Crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix chocolate cookie crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes. Set aside to cool.
Make the Cheesecake Filling:
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and cocoa powder, mixing well.
- Beat in eggs one at a time, followed by sour cream, coffee, and vanilla extract.
- Pour the cheesecake filling over the cooled crust and smooth the top.
Bake:
- Place the pan in a water bath (wrap the bottom of the pan with foil to prevent leaks).
- Bake for 50-55 minutes until edges are set but center is slightly jiggly.
- Turn off oven, crack the door open, and let cheesecake cool inside for 1 hour.
Chill:
- Refrigerate the cheesecake for at least 4 hours or overnight until fully set.
Add the Caramel Topping:
- Before serving, drizzle caramel sauce over the top and sprinkle with sea salt.
- Garnish with whipped cream or chocolate shavings if desired.
Notes
- Coffee Intensity: Adjust the strength of the coffee based on how bold you’d like the mocha flavor.
- Caramel Tip: Use flaky sea salt for a gourmet touch on the caramel topping.
- Make Ahead: This cheesecake is perfect for making the day before serving.
- Storage: Store leftovers covered in the fridge for up to 5 days.
- Freezing: Cheesecake can be frozen without the caramel topping for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American