Chocolate Caramel Mocha Cheesecake
Indulge in the decadence of this Chocolate Caramel Mocha Cheesecake, a show-stopping dessert that combines rich flavors and elegant textures in every bite. This luscious cheesecake starts with a buttery chocolate graham cracker crust, providing the perfect base for the silky cream cheese filling infused with brewed espresso and vanilla. Swirled with ribbons of melted semisweet chocolate and luxurious caramel sauce, this recipe creates a mesmerizing marbled effect that's as beautiful as it is delicious. Baked to perfection in a water bath for that creamy, crack-free finish, it’s crowned with an optional drizzle of chocolate ganache for an extra layer of indulgence. Whether you're serving it at a special celebration or treating yourself, this cheesecake is a dreamy combination of chocolate, coffee, and caramel that will leave everyone asking for seconds. Perfect for coffee lovers and dessert enthusiasts alike, this recipe is a must-try for your next sweet escape.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 cups Chocolate graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1 cup Sour cream
- 0.5 cup Heavy cream
- 0.25 cup Brewed espresso or strong coffee, cooled
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 1 cup Semisweet chocolate chips, melted and slightly cooled
- 0.75 cup Caramel sauce
- 0.5 cup Chocolate ganache or topping (optional)
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Step 2
In a mixing bowl, combine chocolate graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 3
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes.
Step 5
Add the sour cream, heavy cream, brewed espresso, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Step 6
Add the eggs, one at a time, mixing on low speed after each addition until just incorporated.
Step 7
Pour half of the cheesecake batter over the crust, spreading it evenly.
Step 8
Drizzle half of the melted semisweet chocolate and caramel sauce over the batter, creating a marbled effect using a skewer or knife.
Step 9
Pour the remaining cheesecake batter into the pan and repeat the marbling process with the remaining melted chocolate and caramel sauce.
Step 10
Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracks in the cheesecake.
Step 11
Carefully transfer the roasting pan to the oven and bake for 75 minutes, or until the edges are set and the center is slightly jiggly like gelatin.
Step 12
Turn off the oven and crack the oven door slightly. Leave the cheesecake in the oven to cool gradually for 1 hour.
Step 13
Remove the cheesecake from the water bath and run a knife around the edge to prevent sticking. Let it cool completely to room temperature, then refrigerate for at least 6 hours or overnight.
Step 14
Before serving, optionally drizzle chocolate ganache on top for added decadence. Slice and enjoy this rich, chocolatey, caramel mocha cheesecake!
Nutrition Facts
| Serving size | (2474.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8602.5 |
| Total Fat 570.8g | 0% |
| Saturated Fat 336.1g | 0% |
| Polyunsaturated Fat 0.9g | |
| Cholesterol 2022.3mg | 0% |
| Sodium 4896.2mg | 0% |
| Total Carbohydrate 805.7g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 615.2g | |
| Protein 119.0g | 0% |
| Vitamin D 169.6IU | 0% |
| Calcium 1546.5mg | 0% |
| Iron 24.9mg | 0% |
| Potassium 2525.4mg | 0% |
Source of Calories