Chocolate Caramel Cheesecake Recipe
User Reviews
4.5
54 reviews
Excellent
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Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
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Additional Time
8 hrs 20 mins
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Total Time
11 hrs 5 mins
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Servings
12 slices
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Calories
659 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chocolate Caramel Cheesecake Recipe
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This layered chocolate caramel cheesecake is the best of both worlds. Topped with chocolate ganache, it's a real showstopper!
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Ingredients
For the Crust
- 4½ cups crushed graham crackers (about 40 cracker sheets)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 cup unsalted butter melted (2 sticks)
For the Cheesecake
- 24 ounces cream cheese room temperature (3 bricks)
- ⅓ cup granulated sugar
- ⅓ cup heavy cream room temperature
- 2½ teaspoons lime juice (from 1¼ limes)
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1½ tablespoons cornstarch
For the Caramel Layer
- ½ cheesecake batter (see above)
- ⅓ cup Caramel sauce store-bought or homemade
For the Chocolate Layer
- ½ cheesecake batter (see above)
- ⅓ cup chocolate chips melted
For the Ganache
- 5 tablespoons heavy cream
- ⅔ cup chocolate chips
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Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a piece of parchment paper, then line the sides with a long piece of parchment paper. Set aside.
- To make the crust, mix the graham crackers, sugar, and brown sugar in a medium-sized bowl. Add the melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture into the bottom and sides of the springform pan. The crust will be very thick. Place the springform pan into the fridge to chill for 20 minutes while you make the cheesecake batter.
- For the base cheesecake batter, place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that it is smooth and creamy. Use a rubber spatula to scrape the sides of the bowl down. Add in the heavy cream, lime juice, vanilla, and salt and beat together until combined. Add in the eggs and beat together for 15 seconds. Lastly, add in the cornstarch and beat together to incorporate.
- Divide the cheesecake batter into 2 medium-sized bowls.
- For the caramel layer, mix half of the cheesecake batter and the caramel together until combined. For the chocolate layer, mix half of the cheesecake batter and the melted chocolate together until combined.
- Take the crust out of the refrigerator and pour the caramel cheesecake batter into it in a smooth layer. Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a large baking pan or broiler pan. Fill the broiler pan with 1 inch of warm water to create a water bath. Place the pans into the oven to bake for 50 minutes. Once baked, remove from the oven and place on a cooling rack to cool slightly for 5 minutes.
- Gently spoon the chocolate cheesecake batter on top of the caramel layer. Gently tap the sides of the pan to get the chocolate layer smooth. Do not smooth out with a spoon or rubber spatula, as this can cause the chocolate batter to go down into the caramel layer. Place the pans back into the oven to bake for 30 minutes.
- Once baked, turn the oven off and let the cheesecake rest inside with the door closed for 30 minutes. Prop the oven door open slightly and let the cheesecake rest for another 30 minutes. Once rested, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover and place in the refrigerator to chill for at least 8 hours.
- To make the ganache, heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream on top of the chocolate chips. Let stand for 1 minute to allow the chocolate to melt before mixing until smooth.
- Once the cheesecake has chilled, uncover and pour the ganache on top. Smooth out. Release the springform and remove the sides from the cheesecake. Slice and serve.
Notes
- Storage: Store chocolate caramel cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Nutrition Information
Show Details
Serving
1slice
Calories
659kcal
(33%)
Carbohydrates
54g
(18%)
Protein
8g
(16%)
Fat
47g
(72%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
156mg
(52%)
Sodium
642mg
(27%)
Potassium
179mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
1489IU
(30%)
Vitamin C
1mg
(1%)
Calcium
108mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 659kcal | 33% |
| Carbohydrates | 54g | 18% |
| Protein | 8g | 16% |
| Fat | 47g | 72% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 642mg | 27% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 1489IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
54 reviews
Excellent
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