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Salted Caramel Chocolate Cheesecake Cake
5 from 16 votes

Salted Caramel Chocolate Cheesecake Cake

Salted Caramel Chocolate Cheesecake Cake combines creamy cheesecake with rich chocolate cake layers and a salted caramel ganache. The cheesecake layer is baked in a water bath to achieve a smooth, dense texture, then frozen to firm before assembling the chocolate layers and caramel buttercream frosting. Topped with a dark chocolate ganache infused with caramel and a pinch of salt, this layered cake balances sweetness with a subtle salty accent. It requires several steps spread over a few days, making it ideal for special occasions.

Prep Time
4 hrs
Cook Time
1 hr
Total Time
5 hrs
Servings: 16 servings
Calories: 522 kcal
Course: Cake
Cuisine: American

Ingredients

For the cheesecake:
  • 2 packages cream cheese 8 ounce each, softened
  • ⅔ cup granulated sugar
  • pinch salt
  • 2 egg large
  • ⅓ cup sour cream
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla
For the cake:
  • 1 recipe chocolate layer cake 9=inch layers- homemade or cake mix is fine
For the frosting:
  • 1 cup butter softened, unsalted
  • ½ cup caramel sauce homemade caramel sauce or jarred is fine
  • 4 cup powdered sugar
  • 2 Tablespoons milk
  • ½ teaspoon kosher salt
For the ganache:
  • 4 ounce dark chocolate
  • ⅓ cup heavy cream
  • 2 Tablespoons caramel sauce
  • pinch kosher salt

Instructions

For the cheesecake:
    Cup of Yum
  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
  3. Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  4. Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  5. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  6. When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
For the cake layer:
  1. Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe
For the frosting:
  1. Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
  2. Beat for 4-5 minutes until soft and creamy.
To assemble:
  1. On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
  2. Refrigerate frosted cake while you prepare the chocolate ganache.
For the ganache:
  1. In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
  2. Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!

Notes

  • Make the cheesecake layer in advance and freeze it to assure a firm base for layering.
  • After frosting, keep the cake refrigerated to maintain frosting texture when adding the ganache.
  • Let the ganache cool slightly before pouring over the cake to avoid melting the frosting.
  • Slice the cake yourself first, as it tends to be highly sought after once served.

Nutrition Information

Serving 1slice Calories 522kcal (26%) Carbohydrates 79g (26%) Protein 4g (8%) Fat 22g (34%) Saturated Fat 13g (65%) Polyunsaturated Fat 7g (41%) Cholesterol 75mg (25%) Sodium 396mg (17%) Fiber 1g (4%) Sugar 64g (128%)

Nutrition Facts

Serving: 16 servings

Amount Per Serving

Calories 522

% Daily Value*

Serving 1slice
Calories 522kcal 26%
Carbohydrates 79g 26%
Protein 4g 8%
Fat 22g 34%
Saturated Fat 13g 65%
Polyunsaturated Fat 7g 41%
Cholesterol 75mg 25%
Sodium 396mg 17%
Fiber 1g 4%
Sugar 64g 128%

* Percent Daily Values are based on a 2,000 calorie diet.