This coffee caramel cheesecake is a rich and luxurious dessert that brings together the bold flavor of espresso with the smooth sweetness of caramel. The creamy cheesecake sits on a buttery cookie crust, offering a perfect balance of textures and flavors. Topped with crunchy walnuts and a generous drizzle of caramel sauce, every bite is a delightful combination of creamy, crunchy, sweet, and slightly bitter. Whether served frozen or at room temperature, this cheesecake is sure to impress.
Why You’ll Love This: You’ll love this cheesecake because it offers a sophisticated combination of flavors that cater to both sweet and coffee lovers. The creaminess of the cheesecake is perfectly complemented by the richness of the caramel and the slight bitterness of the espresso. The walnuts provide a satisfying crunch that contrasts beautifully with the smooth filling. Plus, it can be served either frozen for a refreshing treat or at room temperature for a classic cheesecake experience.
Perfect Occasion: This cheesecake is perfect for any special occasion—whether it’s a family gathering, a holiday celebration, or a dinner party. It’s also ideal for casual moments when you want to treat yourself to something indulgent and special. Its rich, balanced flavors make it an excellent choice for dessert lovers and coffee enthusiasts alike.
Decoration Tips: For a polished presentation, drizzle caramel sauce over the top of the cheesecake in a spiral or zigzag pattern. Place whole walnut halves around the edge for a decorative border, and if you’d like, add a few small dollops of whipped cream for an extra touch of elegance. You can also sprinkle finely ground coffee or cocoa powder lightly over the top for added flair.
Ingredients for an 18 cm pan:
- 100 g of cookie crumbs
- 60 g of melted butter
- 15 g of ground coffee (or substitute with chocolate pieces if preferred)
Cheesecake:
- 600 g of cream cheese
- 100 g of sugar
- 1 tablespoon of vanilla extract
- 200 g of heavy cream
- 50 ml of freshly brewed espresso
- 15 g of unflavored gelatin
- 50 ml of water
Extras:
- 30 walnut halves
Caramel Sauce: Prepare your own caramel sauce by melting sugar and mixing it with cream and butter until smooth, or use a store-bought option if desired.
Instructions:
- In a bowl, combine the cookie crumbs and melted butter. Stir until the mixture is well coated. Line an 18 cm cake pan with plastic wrap or use a silicone mold. Firmly press the cookie mixture into the base and refrigerate until it hardens.
- In a large bowl, mix the cream cheese, vanilla extract, sugar, and heavy cream. Use an electric mixer to blend until smooth and creamy. Add the freshly brewed espresso and mix again until everything is fully combined.
- In a separate small bowl, combine the gelatin with water and stir until it forms a thick, gummy consistency. Gently heat the gelatin in a double boiler until it melts into a liquid. Be careful not to overheat. Gradually pour the gelatin into the cream cheese mixture, stirring constantly to ensure even incorporation.
- Pour the mixture into the prepared cake pan, smoothing the top with a spatula to create an even surface. Place the cheesecake in the freezer to set until firm.
- Once the cheesecake has set, remove it from the mold and drizzle caramel sauce over the top. Arrange the walnut halves decoratively on top of the cheesecake.
- Allow the cheesecake to sit out for 10 to 20 minutes before serving if you want a frozen dessert. If you prefer a traditional cheesecake texture, let it thaw longer.
Enjoy your delightful coffee caramel cheesecake with walnuts!
