This Chocolate Caramel Cheesecake is the ultimate indulgence! With a rich, creamy chocolate cheesecake filling, a buttery graham cracker crust, and a luscious homemade caramel topping, every bite is pure heaven. The combination of velvety chocolate and gooey caramel creates a decadent dessert that’s perfect for special occasions, or just treating yourself. Trust me, this one’s worth every calorie!
Table of Contents
Why You’ll Love This Recipe
- Rich and Decadent – A creamy, dreamy chocolate cheesecake base.
- Homemade Caramel Topping – Sweet, buttery, and slightly salty.
- Perfect for Special Occasions – A show-stopping dessert that impresses.
- Make-Ahead Friendly – Tastes even better the next day!
Ingredients
- Graham cracker crumbs – The perfect base for a crunchy, buttery crust.
- Unsalted butter – Helps bind the crust together and adds richness.
- Cream cheese – The star of the cheesecake, making it creamy and smooth.
- Granulated sugar – Sweetens the filling just right.
- Cocoa powder – Adds deep, rich chocolate flavor.
- Semi-sweet chocolate – Melted into the filling for an extra luscious texture.
- Eggs – Provides structure and that classic cheesecake consistency.
- Vanilla extract – Enhances the overall flavor.
- Heavy cream – Makes the cheesecake filling extra silky.
- Caramel sauce – A dreamy, gooey topping that takes this cheesecake over the top.
- Sea salt – A pinch balances the sweetness and enhances the caramel.
(Full ingredient list with measurements is in the recipe card below!)
How to Make the Recipe
Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs with melted butter until combined.
- Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool while you prepare the filling.
Make the Chocolate Cheesecake Filling
- Beat cream cheese and sugar together until smooth and creamy.
- Add cocoa powder and melted chocolate, mixing until fully incorporated.
- Beat in eggs one at a time, then stir in vanilla extract and heavy cream.
- Pour the filling over the cooled crust, smoothing the top.
Bake the Cheesecake
- Place the cheesecake pan in a larger pan filled with hot water (a water bath) to prevent cracking.
- Bake for 55-65 minutes, until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours, preferably overnight.
Add the Caramel Topping
- Drizzle caramel sauce generously over the chilled cheesecake.
- Sprinkle with sea salt for the perfect sweet-salty balance.
- Slice and enjoy!
Pro Tips for Making the Recipe
- Use room-temperature ingredients for the smoothest cheesecake filling.
- Don’t overmix the batter to avoid incorporating too much air, which can cause cracks.
- Bake in a water bath for the creamiest texture and to prevent cracks.
- Chill overnight for the best flavor and texture.
How to Serve
This cheesecake is delicious on its own, but you can also:
- Top with extra chocolate shavings or whipped cream.
- Serve with a scoop of vanilla ice cream for extra indulgence.
- Pair with a hot espresso or a glass of red wine.
Make Ahead and Storage
Storing Leftovers
Store the cheesecake in an airtight container in the fridge for up to 5 days.
Freezing
Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Reheating
This cheesecake is best enjoyed chilled, but if you want a warm bite, microwave a slice for about 10 seconds.
Print
Chocolate Caramel Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes + chilling time
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Chocolate Caramel Cheesecake is an irresistible blend of rich chocolate, velvety cheesecake, and luscious caramel. With a buttery graham cracker crust, a smooth and creamy chocolate filling, and a gooey caramel topping, it’s the perfect indulgence for any occasion. Whether you’re making it for a holiday, a birthday, or just because you deserve a treat, this decadent dessert will impress every time!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs – Creates a firm, buttery base.
- ¼ cup granulated sugar – Adds sweetness and a little crunch.
- ½ cup unsalted butter, melted – Helps bind the crust together.
For the Chocolate Cheesecake Filling:
- 24 oz (3 blocks) cream cheese, softened – The key to a smooth, rich cheesecake.
- 1 cup granulated sugar – Sweetens the filling perfectly.
- ¼ cup unsweetened cocoa powder – Adds deep chocolate flavor.
- 6 oz semi-sweet chocolate, melted – Intensifies the chocolate richness.
- 3 large eggs – Provides structure and a silky texture.
- 1 tsp vanilla extract – Enhances the overall flavor.
- ½ cup heavy cream – Adds a luscious creaminess to the batter.
For the Caramel Topping:
- 1 cup caramel sauce (homemade or store-bought) – The ultimate finishing touch.
- ½ tsp sea salt (optional) – Balances the sweetness beautifully.
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Make the Chocolate Cheesecake Filling
- Beat cream cheese and sugar until smooth and fluffy.
- Add cocoa powder and melted chocolate, mixing until fully incorporated.
- Beat in eggs, one at a time, until just combined. Avoid overmixing.
- Stir in vanilla extract and heavy cream for extra silkiness.
- Pour the filling over the cooled crust, smoothing the top.
Step 3: Bake the Cheesecake
- Wrap the springform pan in foil and place it in a larger pan with hot water (water bath).
- Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight, for best results.
Step 4: Add the Caramel Topping
- Once chilled, drizzle caramel sauce generously over the cheesecake.
- Sprinkle with sea salt if desired.
- Slice and enjoy!
Notes
- Use room-temperature ingredients for the smoothest batter.
- A water bath helps prevent cracks, but if you skip it, be extra careful not to overbake.
- Chill overnight for the best flavor and texture.
- Caramel topping can be added right before serving for the freshest look.
Nutrition
- Serving Size: Per Serving
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
FAQs
Can I use store-bought caramel sauce?
Absolutely! But if you have time, homemade caramel sauce takes this cheesecake to the next level.
Do I have to use a water bath?
A water bath helps prevent cracks and ensures a creamy texture, but if you skip it, just be extra careful not to overbake.
What if my cheesecake cracks?
No worries! The caramel topping covers any imperfections beautifully.
Can I make this without chocolate?
Sure! Just leave out the cocoa powder and melted chocolate for a classic caramel cheesecake.
This Chocolate Caramel Cheesecake is the ultimate dessert for chocolate lovers—rich, creamy, and completely irresistible. Give it a try and let me know how it turns out!
Conclusion
This Chocolate Caramel Cheesecake is the perfect balance of rich chocolate, creamy cheesecake, and luscious caramel. Whether you’re making it for a celebration or just because, it’s a guaranteed crowd-pleaser. So go ahead, grab your ingredients, and treat yourself to a slice of pure indulgence!