Chocolate Caramel Cheesecake

If you love rich, creamy cheesecake with a decadent twist, this Chocolate Caramel Cheesecake is a dream come true! This indulgent dessert combines a smooth and velvety chocolate cheesecake filling, a buttery chocolate cookie crust, and a luscious caramel drizzle on top. Every bite is an irresistible blend of deep chocolate flavor and silky caramel sweetness.

This cheesecake is perfect for special occasions, holidays, or any time you want to impress your guests. While it looks and tastes like something from a fancy bakery, it’s surprisingly simple to make at home. The key to achieving that ultra-creamy texture is baking it in a water bath, ensuring the cheesecake remains smooth and crack-free.

Topped with homemade caramel sauce and a sprinkle of sea salt, this Chocolate Caramel Cheesecake is the ultimate dessert experience. Let’s dive into this indulgent recipe!

Servings

Serves: 12 slices

Time

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Chill Time: 4 hours (or overnight)
• Total Time: 5 hours 25 minutes

Ingredients

For the Crust:

• 2 cups (200g) chocolate cookie crumbs (such as Oreo, without filling)
• 1/2 cup (115g) unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup (200g) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) sour cream
• 1/2 cup (120ml) heavy cream
• 8 oz (225g) semisweet chocolate, melted and slightly cooled

For the Caramel Topping:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1/2 cup (120ml) heavy cream
• 3 tablespoons (45g) unsalted butter
• 1/2 teaspoon sea salt

Instructions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). Mix chocolate cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
2. Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed until combined. Stir in vanilla, sour cream, and heavy cream.
3. Melt the Chocolate: Gently melt the semisweet chocolate and let it cool slightly. Fold it into the cheesecake batter until fully incorporated.
4. Bake the Cheesecake: Pour the batter over the cooled crust. Wrap the bottom of the springform pan with foil and place it in a larger baking pan. Fill the outer pan with hot water halfway up the sides to create a water bath. Bake for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
5. Cool & Chill: Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then refrigerate for at least 4 hours or overnight.
6. Make the Caramel Sauce: In a saucepan over medium heat, dissolve sugar in water and cook until it turns a deep amber color. Remove from heat and carefully stir in heavy cream, butter, and salt. Let cool slightly.
7. Assemble & Serve: Drizzle the cooled caramel sauce over the cheesecake. Slice and enjoy!

Tips for the Perfect Chocolate Caramel Cheesecake

• Use room temperature ingredients for a smooth cheesecake batter.
• Don’t overmix after adding the eggs to avoid excess air, which can cause cracks.
• A water bath is essential for a creamy, evenly baked cheesecake.
• Chill thoroughly for the best texture and flavor.
• Sprinkle a pinch of sea salt on top for a gourmet touch!

Summary

This Chocolate Caramel Cheesecake is a rich and creamy dessert with a chocolate cookie crust, silky chocolate filling, and a drizzle of homemade caramel. Perfect for any occasion, this indulgent treat is easy to make and always impresses!