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To create a truly enchanting Caramel Chocolate Coffee Cheesecake, it is vital to understand the key ingredients that make this dessert so special. The main components include chocolate graham cracker crumbs, cream cheese, brewed coffee, and caramel sauce. Each of these ingredients contributes significantly to the overall flavor, texture, and visual appeal of the cheesecake.

Caramel Chocolate Coffee Cheesecake

Discover the ultimate dessert experience with our Caramel Chocolate Coffee Cheesecake. This luxurious treat combines creamy cheesecake, rich chocolate, and aromatic brewed coffee, all tied together with a luscious caramel drizzle. Perfect for any occasion, this recipe guides you through the essential steps, from crafting the ideal chocolate graham cracker crust to baking techniques that ensure a smooth, flawless cheesecake. Impress your guests with this decadent indulgence that's sure to elevate your dessert game.
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Ingredients
  

For the Crust:

1 ½ cups chocolate graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

24 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

½ cup brewed coffee, cooled

½ cup cocoa powder

For the Caramel Sauce:

1 cup granulated sugar

6 tablespoons unsalted butter, cubed

½ cup heavy cream

1 teaspoon sea salt (optional)

For Garnish:

Whipped cream

Chocolate shavings

Drizzle of caramel sauce

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a bowl, mix the chocolate graham cracker crumbs, melted butter, and sugar until well combined.

        - Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, combine the softened cream cheese, sugar, and vanilla. Beat until smooth.

              - Add the eggs one at a time, mixing well after each addition.

                - Mix in the sour cream, brewed coffee, and cocoa powder until smooth and well blended.

                  Bake the Cheesecake:

                    - Pour the cheesecake filling over the cooled crust and smooth the top.

                      - Place the pan in the oven and bake for 55-60 minutes, or until the center is set but slightly jiggly.

                        - Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.

                          Prepare the Caramel Sauce:

                            - In a medium saucepan over medium heat, melt the sugar until it begins to turn amber, stirring constantly to avoid burning.

                              - Once melted, carefully add the cubed butter and stir until melted.

                                - Slowly pour in the heavy cream (the mixture will bubble vigorously) and stir until smooth. Remove from heat and add sea salt if desired.

                                  Assemble the Cheesecake:

                                    - Once the cheesecake is completely cool, drizzle the caramel sauce over the top.

                                      - Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.

                                        Serve:

                                          - Before serving, garnish the cheesecake with whipped cream, chocolate shavings, and an extra drizzle of caramel sauce.

                                            Prep Time: 30 minutes | Total Time: 6 hours (including chill time) | Servings: 12 slices