Coffee Caramel Cheesecake
A coffee-infused cheesecake with a crisp crust and a gooey caramel topping that brings espresso and dessert together in perfect harmony.
Ingredients
For the Crust:
- 1 ½ cups crushed graham crackers
- ¼ cup granulated sugar
- ½ cup melted butter
For the Coffee Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 2 tbsp cornstarch
- ½ cup brewed espresso cooled
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Caramel Topping:
- ¾ cup granulated sugar
- ¼ cup water
- ½ cup heavy cream
- 2 tbsp unsalted butter
- ½ tsp sea salt
Instructions
- Preheat oven to 325°F (163°C) and grease a springform pan.
- Mix graham crackers, sugar, and melted butter in a bowl until combined.
- Press mixture into the pan’s bottom, bake for 10 minutes, and set aside.
- Beat cream cheese, sugar, and cornstarch until smooth and fluffy.
- Add espresso, eggs, and vanilla, mixing until fully combined.
- Gently fold in sour cream and pour batter over the crust.
- Bake for 55–60 minutes until the center is slightly jiggly.
- Let cheesecake cool at room temperature before chilling for 4 hours.
- For the caramel, heat sugar and water in a saucepan over medium heat.
- Cook until mixture turns amber, then carefully stir in heavy cream.
- Remove from heat, add butter and salt, and whisk until smooth.
- Pour warm caramel over the chilled cheesecake and spread evenly.
- Refrigerate for another 30 minutes, or until caramel sets.
- Slice, serve, and enjoy every sinful bite.
Notes
Nutritional Values (Per Serving)
- Calories: ~420
- Total Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 12%
- Iron: 6%
- Vitamin A: 15%
- Potassium: 8%
- Magnesium: 5%
Additional Notes/Tips
- Use dark roast coffee for a bolder espresso flavor.
- If caramel seizes up, heat gently and stir.
- For extra drama, drizzle extra caramel on each slice.
- Store leftovers (if any) in the fridge for up to five days.