Mocha Caramel Cheesecake Recipe
Discover this authentic Southern Mocha Caramel Cheesecake recipe with caramel sauce, shaved chocolate, and a hint of espresso. Perfect for dessert lovers and gatherings.
Equipment
- 1 pie pan
- 1 Large Mixing Bowl
- 1 grater or shredder
Ingredients
For the crust, you’ll need:
- 2 cups crushed graham crackers (processed to a fine crumb)
- 8 tbsp melted butter
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
For the filling:
- 2 sticks (16 oz) cream cheese, softened
- 1 1/4 cups granulated sugar
- 3/4 cup sour cream
- 1/2 tbsp vanilla extract
- 3 large eggs
- Pinch of salt
- 1 cup caramel sauce
- 1 1/2 cups shaved chocolate
- 1/2 tbsp espresso powder
Instructions
- Prepare the CrustStart by preheating your oven to 350°F (175°C).In a mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and brown sugar.Press this mixture firmly into the bottom and slightly up the sides of a pie pan, creating an even layer. Set aside.
- Make the Cheesecake FillingIn a large mixing bowl, beat the softened cream cheese until smooth and creamy.Add in the sugar, sour cream, vanilla extract, eggs, and a pinch of salt. Mix well until everything is fully incorporated.Stir in the caramel sauce and shaved chocolate until evenly combined.Finally, fold in the espresso powder until just mixed, being careful not to overmix.
- Assemble and BakePour the filling into the prepared crust and smooth the top.Bake at 350°F (175°C) for about 1 hour. Check that the center is slightly set and doesn’t jiggle too much. If needed, bake for an additional 10-15 minutes until fully set.Once baked, remove from the oven and allow the cheesecake to cool completely on a wire rack.
- Top with Caramel and ChocolateOnce the cheesecake has cooled, drizzle caramel sauce generously over the top.Sprinkle with shaved chocolate to cover the caramel layer. This topping adds a gorgeous finish and an extra layer of flavor.