Description
A rich and creamy Chocolate Caramel Cheesecake with a smooth caramel layer and decadent chocolate ganache. Perfect for any occasion!
Ingredients
For the Crust:
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2 cups crushed chocolate cookies (such as Oreos, without filling)
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5 tbsp melted butter
For the Cheesecake Filling:
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24 oz (680g) cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 tsp vanilla extract
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1/2 cup sour cream
For the Caramel Layer:
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1 cup granulated sugar
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4 tbsp unsalted butter
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1/2 cup heavy cream
For the Chocolate Ganache:
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1 cup dark chocolate chips
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1/2 cup heavy cream
Instructions
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Prepare the Crust: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan. Mix crushed cookies with melted butter, press into the pan, and bake for 10 minutes. Let cool.
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Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla and sour cream. Pour over the cooled crust and smooth the top.
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Bake the Cheesecake: Bake at 325°F (160°C) for 50-55 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let it cool for 1 hour.
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Prepare the Caramel: Melt sugar in a pan over medium heat until golden. Add butter and stir, then slowly pour in heavy cream. Simmer for 2 minutes, then let cool slightly before pouring over the cheesecake. Refrigerate for 30 minutes.
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Make the Chocolate Ganache: Heat heavy cream until warm, then pour over chocolate chips. Let sit for 2 minutes, then whisk until smooth. Spread over the caramel layer and refrigerate for at least 4 hours before serving.
Notes
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Use room-temperature ingredients for a smooth batter.
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To prevent cracks, bake with a water bath and let the cheesecake cool slowly.
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For clean slices, warm your knife under hot water before cutting.
- Prep Time: 20 minutes
- Cook Time: 55 minutes