Caramel Mocha Cheesecake
Submitted by fhanvey
Marbled caramel mocha cheesecake with swirled chocolate and coffee layers on a crushed Oreo crust. Dark brown sugar, milk chocolate chips, and a slow bake for a crack-free finish.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
60 minTwo batters. One pan. A marble swirl that looks like it belongs in a bakery window.
This cheesecake splits a rich cream cheese base into two fillings: one loaded with milk chocolate chips and dark corn syrup, the other spiked with dissolved instant coffee.
They get layered and swirled together over a crushed chocolate cookie crust, creating that striking mocha marble pattern all the way through.
Dark brown sugar gives the whole thing a caramel depth that plain white sugar just can’t touch.
Baked slow, rested in the oven, and chilled overnight for a dense, creamy, crack-free result.
Pro Tips
- Use a knife handle (not the blade) for marbling. It’s thicker and creates bolder swirls without over-mixing the two batters.
- Beat the cream cheese until completely smooth before adding anything else. Any lumps now will haunt you in the finished cake.
- The two-stage bake (high heat first, then low) sets the outside while keeping the center creamy. Don’t skip the 30-minute rest in the turned-off oven.
- Chill uncovered overnight. Covering it traps condensation that makes the surface weep.
Ingredients
Directions
To make crust; stir together crushed cookies and melted butter in a small bowl, until well-combined.
Press crumb mixture evenly into bottom of a 9 inch springform pan.
In a large bowl, combine cream cheese, brown sugar and cornstarch.
Beat with mixer until smooth.
Add eggs and egg yolk one at a time, beating well after each addition.
Stir in sour cream and vanilla.
Stir together instant coffee and hot water; set aside.
Place ¾ cup cream cheese mixture in a small bowl.
Add dissolved coffee.
Stir in sugar.
Stir chocolate chips, corn syrup into remaining cheese mixture.
Pour ½ of chocolate mixture over crust.
Spoon ½ of coffee mixture over chocolate mixture.
Pour remaining chocolate mixture over coffee mixture.
Spoon on remaining coffee mixture.
Swirl a knife handle through filling to create a marbling effect.
Bake at 350℉ (180℃) for 15 min. Lower temp. to 225 degrees and bake 1hr and 10 min longer or until center no longer looks wet.
Remove cake from the oven and run a knife around inside edge of the pan.
Turn oven off, return cake to oven for 30 min.
Chill uncovered overnight.
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