For the chocolate lover.....Salted Caramel Mocha Cheesecakes are the sweetest treat around. So easy to make.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Baking, Cake, Dessert
Cuisine: American
Keyword: Mocha cheesecake
Servings: 24
Calories: 150kcal
Author: Kellie
Ingredients
For the crust:
1 1/2cupschocolate wafer cookie crumbs
1/4cupunsalted buttermelted
1/8teaspoonkosher salt
For the cheesecake filling:
2 8-ouncepackages cream cheeseroom temperature
1teaspoonvanilla extract or vanilla bean paste
3/4cupssugar
1 1/2tablespoonsall purpose flour
2large eggs
1/4cuphot water
2tablespooninstant coffee granules
1/4cupInternational Delight Iced Coffee Mocha
For the caramel sauce:
1cupgranulated sugar
5tablespoonsunsalted butter
1/4teaspoonsea salt
1/2cupInternational Delight Iced Coffee Mocha
Sea Salt Flakes for garnish
Instructions
Preheat oven to 325 degrees.
In a small bowl, mix together the cookie crumbs, butter and salt until moistened. Divide the mixture evenly among the wells of a mini cheesecake pan and press down firmly. Bake for 8-10 minutes or until set. Remove from the oven and allow to cool to room temperature.
Using an electric mixer, beat the cream cheese and sugar in large bowl until smooth. Stir in vanilla. Beat in flour. Add eggs 1 at a time. Mix the coffee granules with the water to dissolve. Stir in coffee and iced coffee until smooth. Divide the mixture evenly among the wells of the cheesecake pan filling to just below the top of the pan.
Bake the cheesecakes for 15-20 minutes until the edges are firm but the center is still jiggly. Transfer the pan to a cooling rack and allow to cool to room temperature. When cool transfer to the refrigerator and chill overnight.
When the cheesecakes are cool, remove them from the pan and place on a wire rack.
In a large saucepan over medium high heat, add the sugar and cook until the sugar turns a deep amber color, approximately 5 minutes. Carefully add the butter, stirring constantly. Stir in the salt and remove from the heat. Slowly add the iced coffee. Stir the mixture until it begins to thicken and becomes creamy. Transfer to an airtight container and store until ready to serve.
Chill the cheesecakes until ready to serve. Right before serving, heat the caramel sauce in the microwave for 30 seconds. Spoon over cheesecakes and sprinkle with sea salt. Can be made up to 24 hours in advance.