Description
A rich and indulgent cheesecake combining the flavors of caramel, chocolate, and coffee for a delightful dessert experience.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 4 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 cup caramel sauce
- 1/4 cup chocolate sauce
- 1/4 cup strong brewed coffee, cooled
- Whipped cream for garnish
- Caramel pieces and crumbs for garnish
Instructions
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press the mixture into the bottom of a springform pan to form an even crust.
- In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and heavy cream until fully combined.
- Divide the cheesecake batter into three equal parts. To one part, add the caramel sauce and mix well. To the second part, add the chocolate sauce and mix well. To the third part, add the cooled brewed coffee and mix well.
- Pour the caramel-flavored batter over the prepared crust. Drizzle the chocolate-flavored batter over the caramel layer. Finally, drizzle the coffee-flavored batter over the top. Use a knife to gently swirl the batters together, creating a marbled effect.
- Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Before serving, top the cheesecake with whipped cream and sprinkle with caramel pieces and crumbs. Drizzle additional caramel sauce if desired.
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- To prevent cracks, bake the cheesecake in a water bath by wrapping the springform pan in foil and placing it in a larger pan filled with hot water.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Caramel Chocolate Coffee Cheesecake, cheesecake, dessert, caramel, chocolate, coffee