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

Scale

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