Caramel Chocolate Coffee Cheesecake
Ingredients:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
For the Cheesecake Filling:
3 packages (8 oz each) cream cheese, softened
1 ½ cups granulated sugar
4 large eggs
1/4 cup all-purpose flour
1 teaspoon instant coffee powder, dissolved in 1 tablespoon hot water
1 teaspoon vanilla extract
1 cup sour cream
For the Caramel Coffee Layer:
1/2 cup caramel sauce
1/4 cup strong brewed coffee, cooled
For the Chocolate Ganache:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
Instructions:
Prepare the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
Make the cheesecake filling: Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in flour, coffee, and vanilla. Gently fold in sour cream.
Assemble the cheesecake: Pour cheesecake batter over the cooled crust. Bake for 50-60 minutes, or until the center is set but slightly jiggly. Turn off oven and leave the cheesecake inside for another hour to cool slowly.
Make the caramel coffee layer: Drizzle caramel sauce over the cooled cheesecake. Pour cooled coffee over caramel.
Make the chocolate ganache: Heat heavy cream until simmering. Remove from heat and add chocolate. Stir until smooth. Let cool slightly before pouring over the caramel coffee layer.
Refrigerate: Refrigerate the cheesecake for at least 4 hours before serving.
For a richer flavor, use dark chocolate for the ganache.
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