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Slice of salted caramel mocha cheesecake with fudge drizzle on a plate
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Salted caramel mocha cheesecake

A delicious take on a classic coffee drink, this salted caramel mocha cheesecake will be an instant favorite!
Course Dessert
Cuisine American
Keyword cheesecake, cheesecake recipe, salted caramel, salted caramel mocha cheesecake
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 10 slices
Calories 518kcal
Author Katie Beck

Equipment

  • 1 springform pan
  • 1 Stand mixer

Ingredients

For the crust

  • 2 cups of chocolate cookie crumbs I used oreos
  • 5 tablespoons of melted butter

For the cheesecake

  • 24 oz cream cheese softened three blocks
  • 3 eggs
  • ¾ cup sugar
  • 3 tablespoons of super strong coffee at room temperature
  • 3 tablespoons of cocoa powder
  • 1 teaspoon vanilla extract
  • 4 tablespoon caramel sauce recipe linked, or use store bought
  • 2 tablespoon hot fudge sauce recipe linked, or use store bought

Instructions

For the cookie base

  • Stir together the cookie crumbs and the melted butter. Press down and up the sides of a 8- or 9-inch springform pan. Bake in oven about 8 minutes or until you can smell it a bit. Take it out and cool completely (I put it outside in winter to super cool quick - if it is dry out).
  • While the crust is baking, boil a pot of water. When the crust comes out, place a large metal baking dish or a catering half pan, on the bottom rack in the oven, and make sure you have a rack for the cheesecake in the middle of the oven. Take your boiling water and CAREFULLY pour it into the dish on the bottom rack of the oven and close the oven right away.

For the cheesecake

  • With a stand mixer or handheld mixer, beat the cream cheese and sugar until light and fluffy. Add your coffee and cocoa powder and continue to mix well to incorporate. Add your eggs one at a time, beating well after each addition. miz in your vanilla.

To bake

  • Drizzle about 2 tablespoon of caramel sauce over the base crust. Pour your cheesecake batter on top. Bake the cheesecake in the oven on the middle rack, WITH the water bath on the bottom for about 45-50 minutes, keeping the oven closed as much as possible (resist the urge to peek). Turn off the oven, and crack it open. Let cheesecake cool down in oven for at least an hour, or up to three hours. Finish cooling at room temperature, and then refrigerate until serving. Drizzle with 2 tablespoon of the remaining caramel and 2 tablespoon of hot fudge sauce when cold and serve extra at the table.

Notes

Alternative to a cookie crust - use brownie mix or favorite brownie recipe - approximately ⅓ of the prepared batter.
This cheesecake will keep for a week, covered in the fridge.

Nutrition

Calories: 518kcal | Carbohydrates: 42g | Fat: 37g