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
-
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
-
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