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Chocolate Caramel Cheesecake Recipe

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!
Prep Time 25 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 25 minutes
Servings 12

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

  • 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.
  • 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.
  • Melt the Chocolate: Gently melt the semisweet chocolate and let it cool slightly. Fold it into the cheesecake batter until fully incorporated.
  • 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.
  • 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.
  • 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.
  • Assemble & Serve: Drizzle the cooled caramel sauce over the cheesecake. Slice and enjoy!

Notes

  • 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!