Chocolate Caramel Cheesecake
Indulge in the ultimate dessert decadence with this Chocolate Caramel Cheesecake, a luxurious fusion of creamy cheesecake, rich caramel swirls, and velvety chocolate ganache. Featuring a buttery chocolate sandwich cookie crust, this dessert is the perfect combination of textures and flavors. Layers of tangy cream cheese filling interlaced with caramel sauce create a stunning marbled effect, while the silky chocolate ganache topping adds a show-stopping finish. Easy-to-follow instructions and common ingredients like cream cheese, sour cream, and chocolate chips make this recipe accessible yet elegant enough for celebrations. Whether it’s a dinner party centerpiece or a holiday treat, this cheesecake serves 12 and promises irresistible melt-in-your-mouth moments with every bite.
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Ingredients
- 250 grams chocolate sandwich cookies
- 85 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 200 grams granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 120 grams sour cream
- 150 grams caramel sauce, store-bought or homemade
- 200 grams semi-sweet chocolate chips
- 120 milliliters heavy cream
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2
In a food processor, pulse the chocolate sandwich cookies until finely ground. Transfer the crumbs to a bowl and mix with melted butter until evenly combined.
Step 3
Press the cookie mixture firmly into the bottom of the prepared springform pan to form the crust. Place the crust in the fridge to chill while preparing the filling.
Step 4
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes.
Step 5
Mix in the vanilla extract and eggs, adding the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 6
Add the sour cream and mix until just combined. Be careful not to overmix.
Step 7
Pour half of the cheesecake batter into the crust. Drizzle half of the caramel sauce over the batter, then swirl gently with a knife or skewer. Repeat with the remaining batter and caramel sauce.
Step 8
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center still slightly jiggles when gently shaken.
Step 9
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool. Once cooled, transfer to the refrigerator to chill completely for at least 4 hours, preferably overnight.
Step 10
To make the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth and glossy.
Step 11
Once the cheesecake is fully chilled, remove it from the springform pan and pour the ganache over the top, letting it drip down the sides. Use a spatula to spread evenly.
Step 12
Allow the ganache to set for about 20 minutes before slicing and serving. Enjoy!
Nutrition Facts
| Serving size | (1963.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7266.6 |
| Total Fat 505.0g | 0% |
| Saturated Fat 289.6g | 0% |
| Cholesterol 1726.4mg | 0% |
| Sodium 3792.4mg | 0% |
| Total Carbohydrate 656.2g | 0% |
| Dietary Fiber 20.7g | 0% |
| Total Sugars 523.6g | |
| Protein 90.5g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1116.3mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 1440.6mg | 0% |
Source of Calories