Caramel Chocolate Coffee Cheesecake
A rich marble cheesecake featuring caramel, chocolate, and coffee swirls with a creamy texture and stunning presentation.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
For the Cheesecake Batter
- 4 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 1 tsp granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ½ cup heavy cream
For the Flavors
- ¼ cup caramel sauce
- ¼ cup chocolate sauce
- ¼ cup strong brewed coffee, cooled
For Garnish
- Whipped cream
- Caramel pieces or crumbs
- Extra caramel sauce (optional)
Instructions
Preheat the Oven
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the Crust
- Combine graham cracker crumbs and melted butter.
- Press the mixture firmly into the bottom of the pan.
Prepare the Cheesecake Batter
- Beat cream cheese until smooth.
- Add sugar and vanilla; mix until combined.
- Add eggs one at a time, beating on low speed.
- Stir in sour cream and heavy cream.
Divide & Flavor
- Divide batter evenly into 3 bowls.
- Add caramel sauce to the first bowl, chocolate sauce to the second, and cooled coffee to the third.
Assemble the Cheesecake
- Spread caramel batter over the crust.
- Drizzle chocolate batter on top.
- Add coffee batter.
- Gently swirl with a knife to create a marble effect.
Bake
- Bake for 55–60 minutes, until the center is almost set.
- Turn off oven and let the cheesecake rest inside with the door slightly open for 1 hour.
Cool & Chill
- Refrigerate at least 4 hours or overnight for best texture.
- Add whipped cream, caramel pieces, and a drizzle of caramel before serving.
Notes
- For a softer crust, use 1–2 additional tablespoons of butter.
- Always cool the cheesecake fully before chilling to prevent moisture buildup.
- Add extra caramel swirls to the top before baking for a dramatic look.
- For cleaner slices, warm your knife under hot water and wipe between cuts.