Salted Caramel Mocha Cheesecake is a decadent dessert that perfectly combines the rich flavors of chocolate, coffee, and caramel. This indulgent cheesecake is not only a feast for the eyes but also a delightful treat for your taste buds. Whether you’re hosting a special occasion or simply want to satisfy your sweet tooth, this recipe is sure to impress. With its creamy texture and luscious salted caramel topping, this cheesecake will become a favorite in your dessert repertoire.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- ½ cup brewed coffee, cooled
- ¼ cup cocoa powder
- For the salted caramel topping:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cubed
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, brewed coffee, and cocoa powder until fully combined.
- Combine and bake: Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
- Prepare the salted caramel: In a medium saucepan over medium heat, melt the sugar until it turns a golden amber color, stirring constantly. Once melted, carefully add the cubed butter and stir until melted. Slowly whisk in the heavy cream and sea salt. Remove from heat and let cool slightly.
- Assemble the cheesecake: Once the cheesecake has chilled, drizzle the salted caramel over the top. You can reserve some caramel for serving. Slice and serve chilled, garnished with additional sea salt if desired.
FAQs
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. Just be sure to store it in the refrigerator until you’re ready to serve.
How do I store leftovers?
Leftover Salted Caramel Mocha Cheesecake should be covered and stored in the refrigerator. It will stay fresh for up to 5 days.
Can I use a different type of crust?
Absolutely! You can use an Oreo crust or a chocolate cookie crust for a different flavor profile.
What can I substitute for sour cream?
You can substitute sour cream with Greek yogurt for a similar tangy flavor and creamy texture.
Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free graham cracker crumbs or any gluten-free cookie crumbs for the crust.