Chocolate Caramel Cheesecake

As a baker, I love creating desserts that are both indulgent and unforgettable. This Chocolate Caramel Cheesecake is one of those recipes that combines rich, creamy textures with the perfect balance of flavors. The silky cheesecake base is paired with a decadent layer of caramel and finished with a smooth chocolate topping, making it an irresistible treat. Whether it’s for a special occasion or just because, this cheesecake will wow your guests and leave them asking for seconds.

Rich and Decadent Layers

The magic of this cheesecake lies in its layers. The buttery, crumbly crust gives way to a smooth and creamy cheesecake filling. The caramel adds a sweet, buttery richness, while the chocolate topping brings in a silky finish with a touch of bitterness that perfectly balances the sweetness. Every bite is a luxurious experience, with each layer complementing the others in perfect harmony.

If you’re looking to make a dessert that feels like a celebration in every bite, this Chocolate Caramel Cheesecake is the way to go. It’s a simple yet sophisticated dessert that doesn’t require complicated techniques, making it a great choice for both novice and experienced bakers. Plus, the end result is always worth the effort—a show-stopping dessert that will steal the spotlight at any gathering.

Ingredients for Chocolate Caramel Cheesecake

To create this indulgent Chocolate Caramel Cheesecake, you’ll need a few essential ingredients. The rich layers come together with just the right balance of sweetness and creaminess, making it the perfect treat for any occasion.

• For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter (melted)

• For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese (softened)

  • 1 cup granulated sugar

  • 1 tsp vanilla extract

  • 3 large eggs (room temperature)

  • 1 cup sour cream

  • 1/4 cup heavy cream

• For the Caramel Layer:

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter

  • 1/4 cup heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt

• For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup heavy cream

How to Make Chocolate Caramel Cheesecake

Creating this beautiful cheesecake involves layering the ingredients to build depth of flavor. Here’s a step-by-step guide to bring this dessert to life.

Step 1: Prepare the Crust Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs and sugar together. Add the melted butter and stir until the crumbs are evenly coated. Press this mixture into the bottom of a 9-inch springform pan, creating a firm crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

Step 2: Make the Cheesecake Filling In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Add the sugar and vanilla extract, and continue to beat until fully combined. Add the eggs one at a time, beating after each addition until smooth. Finally, add the sour cream and heavy cream, mixing until the filling is smooth and well incorporated.

Step 3: Assemble the Cheesecake Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake the cheesecake for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar. Then, remove from the oven and cool to room temperature before refrigerating for at least 4 hours, or overnight.

Step 4: Make the Caramel Layer In a saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden-brown caramel. Add the butter and stir until fully melted, then slowly pour in the heavy cream, continuing to stir. Let it simmer for a minute, then remove from heat and stir in the vanilla extract and salt. Allow the caramel to cool slightly before drizzling it over the chilled cheesecake. Spread evenly and refrigerate for 30 minutes.

Step 5: Make the Chocolate Ganache Place the chocolate chips in a heatproof bowl. In a small saucepan, bring the heavy cream to a simmer. Pour the hot cream over the chocolate chips and let it sit for 2-3 minutes. Stir the mixture until smooth and glossy. Let the ganache cool slightly before pouring it over the caramel layer. Smooth it with a spatula and refrigerate for an additional 30 minutes.

Step 6: Serve and Enjoy Once the chocolate ganache has set, carefully remove the cheesecake from the springform pan. Slice and serve chilled. Enjoy the rich, indulgent layers of caramel, chocolate, and cheesecake in every bite!

How Long to Bake the Chocolate Caramel Cheesecake

Baking the cheesecake requires precision to ensure that it has the right texture—creamy and smooth with a perfectly set edge. The key is to bake it low and slow to avoid cracking while achieving that signature creamy filling.

• Baking Time – Bake the cheesecake for about 55-60 minutes at 325°F (163°C). The cheesecake should be set around the edges but still slightly wobbly in the center. This indicates the cheesecake is done, but will firm up as it cools.

• Checking for Doneness – To make sure your cheesecake is perfectly baked, gently jiggle the pan. If the center still moves slightly, it’s ready. A good tip is to look for the edges to be fully set, while the center remains a little bit wobbly.

How to Store Leftovers

If you have leftovers (which is often a good problem to have), you’ll want to store them properly to maintain the cheesecake’s creamy texture and flavors.

• Refrigeration – Place any leftover cheesecake in an airtight container and store it in the refrigerator for up to 5 days. The cheesecake will stay fresh, and you can enjoy a slice anytime you like.

• Freezing – For longer storage, you can freeze your cheesecake. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container. Cheesecake can be frozen for up to 1-2 months. To enjoy, simply thaw overnight in the refrigerator before serving.

Tips for Perfect Chocolate Caramel Cheesecake

Here are some helpful tips to ensure your cheesecake turns out perfect every time:

• Use Room Temperature Ingredients – Make sure your cream cheese and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.

• Prevent Cracking – To avoid cracks in your cheesecake, bake it in a water bath (a pan of hot water placed in the oven while the cheesecake bakes). This creates a more humid environment, preventing the cheesecake from drying out and cracking.

• Chill Overnight – For the best flavor and texture, chill the cheesecake overnight. This allows the flavors to meld together and the cheesecake to set properly.

• Garnish with Extra Toppings – While the chocolate ganache and caramel layer are delicious, feel free to get creative with toppings! Crushed nuts, whipped cream, or even extra caramel drizzle can take this cheesecake to the next level.

Chocolate Caramel Cheesecake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lena Meeli
• Total Time: 1 hour 20 minutes
• Yield: 12 serving 1x

Print Recipe

Pin Recipe

Description

These Chocolate Caramel Cheesecakes are a simple yet sophisticated dessert perfect for any occasion. With a rich, creamy cheesecake base, a luscious caramel layer, and a smooth chocolate ganache topping, this cheesecake is sure to impress. Whether you’re celebrating a special event or just indulging in a treat, this recipe is the ultimate crowd-pleaser!

---

Ingredients

Scale 1x2x3x

• For the Crust:

  • 1 1/2 cups graham cracker crumbs

  • 1/4 cup granulated sugar

  • 1/2 cup unsalted butter (melted)

• For the Cheesecake Filling:

  • 3 (8 oz) packages cream cheese (softened)

  • 1 cup granulated sugar

  • 1 tsp vanilla extract

  • 3 large eggs (room temperature)

  • 1 cup sour cream

  • 1/4 cup heavy cream

• For the Caramel Layer:

  • 1 cup granulated sugar

  • 1/2 cup unsalted butter

  • 1/4 cup heavy cream

  • 1 tsp vanilla extract

  • Pinch of salt

• For the Chocolate Ganache:

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup heavy cream

Cook Mode Prevent your screen from going dark

---

Instructions

• Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.

• In a medium bowl, mix graham cracker crumbs and sugar, then add melted butter. Press this mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.

• In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, then mix in sour cream and heavy cream.

• Pour the cheesecake batter over the cooled crust. Smooth the top and tap the pan to remove air bubbles. Bake for 55-60 minutes, until edges are set and the center is slightly wobbly.

• Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour. Then, refrigerate for at least 4 hours or overnight.

• For the caramel layer: Melt sugar over medium heat, add butter, then slowly stir in heavy cream. Add vanilla extract and salt, and stir until smooth. Let cool slightly before drizzling over the cheesecake.

• For the ganache: Place chocolate chips in a bowl. In a saucepan, heat heavy cream until simmering. Pour over the chocolate and stir until smooth. Let cool before spreading over the caramel layer.

• Chill for 30 minutes, then slice and serve.

Notes

• • For added crunch, top with chopped nuts like walnuts or almonds before baking.

  • Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days.

  • To freeze, wrap the cheesecake tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight.

• Prep Time: 20 minutes
• Cook Time: 60 minute

Frequently Asked Questions (FAQs)

1. Can I use a different crust for the cheesecake?

Yes! While a graham cracker crust is traditional, you can experiment with other options. For a chocolate twist, consider using an Oreo cookie crust. If you prefer a nutty flavor, a crust made from crushed nuts and butter would work wonderfully. Just make sure to press it down firmly to create a solid base for the cheesecake.

2. What should I do if my cheesecake cracks?

Cracking is a common issue when baking cheesecakes, but there are a few tricks to avoid it. First, make sure you don’t overbake the cheesecake—check it by gently shaking the pan; the center should still have a slight wobble. You can also bake the cheesecake in a water bath to keep the temperature even and prevent cracking. Lastly, letting the cheesecake cool gradually in the oven (with the door slightly ajar) can help prevent sudden temperature changes that lead to cracks.

3. Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. In fact, it tastes even better after it has been refrigerated overnight, allowing all the flavors to fully develop. You can also freeze it (wrapped tightly) for up to two months, then thaw it in the fridge before serving.

4. Can I substitute the heavy cream in the ganache?

If you don’t have heavy cream, you can use alternatives like half-and-half or whole milk. However, the texture might not be as rich and silky as when using heavy cream. To get a similar consistency, you can also try adding a little butter to the milk or half-and-half.