Caramel Coffee Cheesecake
This caramel coffee cheesecake is rich, creamy, silky, and so cozy. The filling is made with cream cheese, vanilla bean, coffee extract, espresso powder, and slightly warm caramel, then baked low and slow on a chocolate crumb crust.
It has that deep caramel flavor with a little coffee-shop warmth, but it’s still super smooth and creamy. The chocolate crust balances everything out and makes each slice feel extra rich and bakery-style.
For the smoothest cheesecake, make sure all of your ingredients are room temperature before starting.
Highlights Of This Recipe
Deep Flavor Profile: Combines the rich warmth of a coffee shop with deep, smooth caramel notes.
Bakery-Style Texture: A perfectly smooth, creamy, and silky filling that pairs beautifully with a textured chocolate crust.
Thoughtful Balance: The slight bitterness of espresso and chocolate cookie crumbs balances the sweetness of the caramel and honey.
Essential Prep for Success
Room Temperature Ingredients: Ensure your cream cheese, eggs, yolks, and heavy cream are completely at room temperature before mixing to prevent lumps.
Water Bath Setup: Properly wrap the outside of your springform pan with heavy-duty foil to create a completely waterproof barrier.
Oven Temperature Adjustment: Pay close attention to the temperature drop from baking the crust (350°F) to baking the cheesecake filling (300°F).
Secrets for the Perfect Caramel Coffee Cheesecake
The Low and Slow Method: Leaving the cheesecake in the turned-off oven for a full hour ensures a gentle finish, preventing cracks and deflation.
Temperature Tracking for Caramel: Ensure the caramel is slightly warm and fluid, but not hot, so it incorporates flawlessly without cooking the eggs or melting the cream cheese.
Perfect Slices: For beautiful, clean presentation slices, dip your sharp knife in warm water and wipe it completely dry between every single cut.
Yield: 1 7-inch cheesecake (Serves 8-10)
Ingredients
Caramel Coffee Cheesecake Filling
630 g cream cheese, room temperature
2 tsp honey
110 g granulated sugar
2 large eggs, room temperature
2 egg yolks, room temperature
75 ml heavy cream, room temperature
Pinch of salt
2 tsp vanilla extract
Seeds from ½ vanilla bean
2 tsp coffee extract
1 tsp instant espresso powder
175 g caramel, slightly warm
Chocolate Graham Crust Ingredients
135 g chocolate cookie crumbs
35 g granulated sugar
50 g unsalted butter, melted
Pinch of salt
Make the Crust
Preheat oven to 350°F and line a 7-inch springform pan with a parchment round on the bottom. You can also add a parchment collar if you like.
In a bowl, combine the chocolate crumbs, sugar, salt, and melted butter.
Mix until a moistened crumb forms.
Press the crumb mixture into the prepared pan in an even layer.
Bake for 10–12 minutes.
Remove from the oven and set aside to cool slightly.
Lower the oven temperature to 300°F.
Wrap the outside of the springform pan with foil to protect it for the water bath.
Make the Cheesecake Filling
In a large bowl or stand mixer, combine the cream cheese, honey, sugar, espresso powder, vanilla bean seeds, and salt.
Mix until completely smooth, creamy, and silky. Scrape down the bowl often so there are no hidden lumps.
Add the eggs and egg yolks. Mix on low until just combined.
Add the vanilla extract and coffee extract, then mix again gently.
Add the heavy cream and fold or mix on low until smooth.
Add the slightly warm caramel and gently fold it through the cheesecake batter until fully combined.
Pour the filling over the cooled crust.
Tap the pan gently against the counter to release any air bubbles.
Bake
Place the springform pan into a larger baking dish or roasting pan.
Pour hot water into the larger pan until it reaches about 1½–2 inches up the side of the springform pan.
Bake at 300°F for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
Remove the cheesecake from the oven and carefully lift it out of the water bath.
Let cool fully at room temperature.
Chill in the fridge overnight.
Decorate and Serve
Once chilled, remove the cheesecake from the pan. If needed, warm a knife and gently run it around the edge before releasing the springform.
Top with extra caramel, whipped cream, chocolate shavings, or a light dusting of cocoa if desired.
Slice with a sharp warm knife, wiping between each cut for clean bakery-style slices.
Notes
Do not overmix once the eggs are added. Mixing gently keeps the cheesecake creamy and helps prevent cracks.
The caramel should be slightly warm and fluid, but not hot, when added to the batter.
This cheesecake is best served chilled. The texture sets into the creamiest coffee-caramel filling with a rich chocolate crust underneath.
FAQs About Caramel Coffee Cheesecake
Can I bake this cheesecake without a water bath?
Baking the cheesecake in a water bath is highly recommended. It provides gentle, even heat distribution, which keeps the filling incredibly silky and prevents the top from cracking.
What can I use if I don't have coffee extract?
If coffee extract is unavailable, you can dissolve an extra teaspoon of instant espresso powder directly into the vanilla extract, or use a high-quality coffee concentrate.
How long can I store this cheesecake?
This cheesecake can be stored in the refrigerator in an airtight container or tightly wrapped for up to 5 days. It can also be frozen for up to 1 month; thaw completely in the refrigerator before decorating and serving.
Show Me Your Work!
Did you bake this cozy, silky Caramel Coffee Cheesecake? I want to see your beautiful creations! Tag@sashacakeschicago on Instagram and share your bakery-style slices.
If you loved the cozy flavors of this caramel coffee cheesecake, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique textures and sophisticated flavor combinations—like that deep, rich caramel and warm espresso powder—right in their own kitchen. 🍰✨
Download the Fantastic Pastry Cookies Ebook Here
Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!
Caramel Coffee Cheesecake
This caramel coffee cheesecake is rich, creamy, silky, and so cozy. The filling is made with cream cheese, vanilla bean, coffee extract, espresso powder, and slightly warm caramel, then baked low and slow on a chocolate crumb crust.
Ingredients
- 630 g cream cheese, room temperature
- 2 tsp honey
- 110 g granulated sugar
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 75 ml heavy cream, room temperature
- Pinch of salt
- 2 tsp vanilla extract
- Seeds from ½ vanilla bean
- 2 tsp coffee extract
- 1 tsp instant espresso powder
- 175 g caramel, slightly warm
- 135 g chocolate cookie crumbs
- 35 g granulated sugar
- 50 g unsalted butter, melted
- Pinch of salt
Instructions
- Preheat oven to 350°F and line a 7-inch springform pan with a parchment round on the bottom. You can also add a parchment collar if you like.
- In a bowl, combine the chocolate crumbs, sugar, salt, and melted butter.
- Mix until a moistened crumb forms.
- Press the crumb mixture into the prepared pan in an even layer.
- Bake for 10–12 minutes.
- Remove from the oven and set aside to cool slightly.
- Lower the oven temperature to 300°F.
- Wrap the outside of the springform pan with foil to protect it for the water bath.
- In a large bowl or stand mixer, combine the cream cheese, honey, sugar, espresso powder, vanilla bean seeds, and salt.
- Mix until completely smooth, creamy, and silky. Scrape down the bowl often so there are no hidden lumps.
- Add the eggs and egg yolks. Mix on low until just combined.
- Add the vanilla extract and coffee extract, then mix again gently.
- Add the heavy cream and fold or mix on low until smooth.
- Add the slightly warm caramel and gently fold it through the cheesecake batter until fully combined.
- Pour the filling over the cooled crust.
- Tap the pan gently against the counter to release any air bubbles.
- Place the springform pan into a larger baking dish or roasting pan.
- Pour hot water into the larger pan until it reaches about 1½–2 inches up the side of the springform pan.
- Bake at 300°F for 55–65 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn the oven off and leave the cheesecake inside with the door closed for 1 hour.
- Remove the cheesecake from the oven and carefully lift it out of the water bath.
- Let cool fully at room temperature.
- Chill in the fridge overnight.
- Once chilled, remove the cheesecake from the pan. If needed, warm a knife and gently run it around the edge before releasing the springform.
- Top with extra caramel, whipped cream, chocolate shavings, or a light dusting of cocoa if desired.
- Slice with a sharp warm knife, wiping between each cut for clean bakery-style slices.
Notes
Do not overmix once the eggs are added. Mixing gently keeps the cheesecake creamy and helps prevent cracks.
The caramel should be slightly warm and fluid, but not hot, when added to the batter.
This cheesecake is best served chilled. The texture sets into the creamiest coffee-caramel filling with a rich chocolate crust underneath.
