Chocolate Caramel Cheesecake Recipe
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.