Mocha Caramel Cheesecake 

Byzitouni

🛒 What You’ll Need

For the Crust:

  • 1 ½ cups Chocolate graham cracker crumbs (or crushed Oreos) 🍪
  • ¼ cup Unsalted butter, melted 🧈

For the Mocha Filling:

  • 3 (8 oz) blocks Cream cheese, softened 🧀
  • 1 cup Granulated sugar 🍬
  • 3 Large eggs 🥚
  • ¼ cup Sour cream 🥛
  • 2 tbsp Instant espresso powder (dissolved in 1 tbsp hot water) ☕
  • ½ cup Semi-sweet chocolate chips, melted 🍫
  • 1 tsp Vanilla extract 🍦

For the Toppings:

  • ½ cup Caramel sauce (for swirling and drizzling) 🍯
  • Whipped cream ☁️
  • Chocolate shavings or cocoa powder 🍫✨

👩‍🍳 Instructions

  1. The Base: Preheat your oven to 325°F (160°C). Mix the chocolate crumbs and melted butter. Press firmly into a 9-inch springform pan. Bake for 8–10 minutes, then let cool. 🍪🧈📏
  2. Creamy Filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, followed by sour cream, vanilla, the espresso mixture, and the melted chocolate. 🧀☕🍫🌪️
  3. The Swirl: Pour half of the batter onto the crust. Drizzle a few tablespoons of caramel sauce over it. Pour the remaining batter on top and use a knife to gently swirl in more caramel. 🍯🌀🤤
  4. Bake: Bake for 55–65 minutes until the edges are set but the center still has a slight jiggle. ⏲️🔥
  5. The Chill: Turn off the oven and let the cheesecake sit inside with the door cracked for an hour. Then, refrigerate for at least 6 hours (overnight is best!). ⏲️❄️🎯
  6. Final Flourish: Before serving, top with massive swirls of whipped cream, more caramel drizzle, and a sprinkle of chocolate as seen in the photo! ☁️🍯🍫👑

🔥 Pro Tips:

  • Room Temp Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid lumps in your batter! 🧀🌡️💎
  • Water Bath Hack: For a perfectly crack-free top, wrap the bottom of your pan in foil and place it in a larger pan filled with an inch of hot water while baking. 🌊🛡️🎯

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