Description
Decadent chocolate cheesecake with a chocolate cookie crust, creamy caramel layers, and a rich chocolate ganache topping.
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- ½ cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2 teaspoons vanilla extract
- ¼ cup strong brewed coffee, cooled
- 4 ounces bittersweet chocolate, melted and cooled slightly
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- ½ teaspoon sea salt
- 4 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
- Chocolate shavings
- Sea salt flakes
Instructions
- Preparing the Chocolate Cookie Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix well. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until set. Remove from oven and let cool completely.
- Making the Caramel Sauce: In a medium saucepan, combine granulated sugar and ¼ cup of water. Cook over medium heat, stirring occasionally, until sugar dissolves. Stop stirring and let sugar cook until it turns a deep amber color. Remove from heat and immediately add butter. Stir until melted and smooth. Slowly pour in heavy cream, stirring constantly. Stir in sea salt. Let caramel sauce cool slightly before using.
- Preparing the Cheesecake Filling: In a large bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and continue to beat until light and fluffy. Add sour cream and beat until just combined. Add eggs and egg yolks one at a time, beating well after each addition. Stir in vanilla extract and cooled coffee. Gently fold in melted and cooled bittersweet chocolate.
- Assembling and Baking the Cheesecake: Pour half of the cheesecake filling over the cooled chocolate cookie crust. Drizzle about half of the cooled caramel sauce over the filling and swirl. Pour the remaining cheesecake filling over the caramel layer. Drizzle the remaining caramel sauce over the top of the cheesecake and swirl. Bake in the preheated oven for 60-75 minutes, or until the edges are set but the center still has a slight jiggle. A water bath is highly recommended to prevent cracking. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Making the Chocolate Ganache: Place the finely chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just comes to a simmer. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Let the ganache cool slightly before using.
- Assembling and Garnishing the Finished Cheesecake: Remove the cheesecake from the refrigerator and carefully remove it from the springform pan. Pour the cooled chocolate ganache over the top of the cheesecake, spreading it evenly. If desired, garnish with chocolate shavings and sea salt flakes. Slice and serve.
Notes
- Make sure cream cheese, sour cream, eggs, and egg yolks are at room temperature for a smooth cheesecake filling.
- Be careful not to overmix the cheesecake filling after adding the sour cream and eggs to prevent cracking.
- A water bath is highly recommended to prevent cracking during baking. Wrap the bottom of the springform pan tightly with aluminum foil. Place the pan in a larger roasting pan and add hot water to the roasting pan until it reaches about halfway up the sides of the springform pan.
- Cooling the cheesecake slowly in the oven with the door ajar helps prevent cracking.
- Refrigerate the cheesecake for at least 6 hours, or preferably overnight, to allow it to set completely and develop its flavor.
- If the caramel sauce becomes too thick, gently reheat it over low heat, stirring constantly.
- Make sure the melted chocolate for the filling is not too hot, as it can cook the eggs.
- Prep Time: 45 minutes
- Cook Time: 75 minutes