Chocolate Caramel Cheesecake

Name: Chocolate Caramel Cheesecake
Prep time: 6 h 20 min
Cook time: 1 h 15 min
Total time: 7 h 35 min
Yield: 15 Servings (9.5-inch springform pan)
Ingredients: 1 1 recipe crumb-crust (recipe below); 1 1 cup sugar; ¾ ¾ cup heavy cream; 8 8 oz fine-quality bittersweet chocolate; ½ ½ cup sour cream; 3 packages 3 packages (8-ounces each) cream cheese; 4 4 large eggs; 1 1 teaspoon vanilla; 3 3 cups 10 oz finely ground chocolate cookies; 5 5 tablespoons butter; ⅓ ⅓ cup sugar; ⅛ ⅛ teaspoon salt

User Reviews

5.0

6 reviews

Excellent

Prep Time
6 hrs 20 mins
Cook Time
1 hr 20 mins
Total Time
7 hrs 35 mins
Servings
15 Servings (9.5-inch springform pan)
Calories
507 kcal
Course
Dessert
Cuisine
American

Chocolate Caramel Cheesecake

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Cheesecake:

1 1 recipe crumb-crust (recipe below)
1 1 cup sugar
¾ ¾ cup heavy cream
8 8 oz fine-quality bittersweet chocolate not unsweetened, chopped
½ ½ cup sour cream
3 packages 3 packages (8-ounces each) cream cheese softened
4 4 large eggs
1 1 teaspoon vanilla

Crumb Crust:

3 3 cups 10 oz finely ground chocolate cookies such as chocolate wafers or chocolate teddy grahams
5 5 tablespoons butter melted
⅓ ⅓ cup sugar
⅛ ⅛ teaspoon salt

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Instructions

For the crumb crust, Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.
For the cheesecake, preheat oven to 350°F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. This step takes a lot longer than I thought – a good 10-15 minutes on my stovetop. After the sugar turns pale golden, cook without stirring, swirling pan, until deep golden.
Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved.
Remove from heat and whisk in chocolate until smooth. Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes (this took about 65 minutes in my oven), or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.)
Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving (I actually found the cheesecake tasted better slightly cold).

Nutrition Information

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Serving 1 Serving Calories 507kcal (25%) Carbohydrates 46g (15%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 19g (95%) Cholesterol 130mg (43%) Sodium 385mg (16%) Fiber 2g (8%) Sugar 34g (68%)