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A delectable slice of classic New York cheesecake, plain and smooth.

Salted Caramel Mocha Cheesecake

Indulge in this rich New York style cheesecake, enhanced with a homemade salted caramel sauce and a smooth mocha ganache, perfect for a luxurious dessert.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 8 slices
Calories 650 kcal

Equipment

  • heavy-bottomed saucepan
  • whisk
  • heatproof bowl

Ingredients
  

Cheesecake Base

  • 1 New York style cheesecake chilled

Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup warm heavy cream
  • 4 tbsp unsalted butter
  • 1/2 tsp sea salt

Mocha Ganache

  • 4 oz dark chocolate (or semi-sweet chocolate chips)
  • 1/2 cup heavy cream
  • 1 tsp instant espresso powder dissolved in 1 tsp hot water, then cooled

Optional Garnish

  • 1/2 cup chopped pecans toasted

Instructions
 

Salted Caramel Sauce

  • Melt 1 cup of granulated sugar in a heavy-bottomed saucepan over medium heat until it turns an amber color, stirring occasionally.
  • Carefully whisk in 1/2 cup warm heavy cream; be aware that it will bubble vigorously.
  • Remove the saucepan from the heat, then stir in 4 tablespoons of unsalted butter and 1/2 teaspoon of sea salt, and let the sauce cool completely.

Mocha Ganache

  • Place 4 ounces of good quality dark or semi-sweet chocolate chips (or chopped chocolate) into a heatproof bowl.
  • Heat 1/2 cup of heavy cream until it is just simmering but not boiling, then remove from heat and stir in the dissolved and cooled espresso powder.
  • Pour the hot mocha cream over the chocolate and let it sit undisturbed for 5 minutes.
  • Gently whisk the mixture until it becomes smooth and glossy, then let it cool slightly until it is pourable but not too hot or thin.

Assembly

  • Once the cheesecake is completely chilled, generously drizzle the cooled salted caramel sauce over the entire top or individual slices.
  • Next, drizzle the slightly cooled mocha ganache over the caramel layer.
  • If desired, sprinkle with toasted chopped pecans for an appealing texture and garnish.
  • Serve immediately, or refrigerate briefly until you are ready to serve.

Notes

Ensure your cheesecake is thoroughly chilled before adding toppings to prevent melting. The caramel and ganache can be made ahead of time and stored in the refrigerator, then gently reheated to a pourable consistency when ready to assemble. For best results, use high-quality chocolate and fresh heavy cream.