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Chocolate Caramel Cheesecake

Decadent Chocolate Caramel Cheesecake That Steals the Show

Indulge in this Chocolate Caramel Cheesecake, a magical dessert perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 5 hours
Total Time 6 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Chocolate Cookie Crumbs Substitution: Graham cracker crumbs for a different flavor profile.
  • 3 tablespoons Granulated Sugar No substitutions recommended; aids in caramelization.
  • 1/2 cup Unsalted Butter Alternative: Use coconut oil for a dairy-free option.
For the Cheesecake Filling
  • 24 ounces Cream Cheese Substitution: Vegan cream cheese for a dairy-free alternative.
  • 3 large Eggs Substitution: Flax eggs for a vegan variant.
  • 1 cup Sour Cream Alternative: Greek yogurt can be used for a lighter version.
For the Chocolate Layer
  • 1 cup Semi-sweet Chocolate Chips Alternative: Dark chocolate can be used for a more intense flavor.
  • 1/2 cup Heavy Cream Substitution: Dairy-free heavy cream is available.
For the Topping
  • 1/2 cup Caramel Sauce Substitution: Homemade caramel or any preferred sauce can be used.
  • Sea Salt Optional garnish that enhances sweetness and balances flavors.

Equipment

  • 9-inch springform pan
  • medium bowl
  • large mixing bowl
  • electric mixer
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Prepare your 9-inch springform pan by lightly greasing it.
  2. In a medium bowl, combine the chocolate cookie crumbs and granulated sugar. Mix in melted unsalted butter until it resembles damp sand. Press firmly into the bottom of your springform pan.
  3. Beat cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar and mix until incorporated.
  4. Add eggs one at a time, beating on low speed until just combined.
  5. Gently fold in the sour cream until well blended.
  6. Pour the cheesecake filling over the prepared crust and smooth the top. Tap gently to release air bubbles.
  7. Bake for 50-55 minutes until the edges are set and the center is slightly jiggly.
  8. Cool inside the oven with the door slightly ajar for about an hour, then refrigerate until completely chilled.
  9. Heat heavy cream in a saucepan until simmering, then stir in semi-sweet chocolate chips until smooth.
  10. Pour the chocolate mixture over the chilled cheesecake and spread evenly. Refrigerate for another hour.
  11. Drizzle caramel sauce over the top and sprinkle with sea salt if desired.
  12. Remove from springform pan, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gCholesterol: 105mgSodium: 230mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 800IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for a smoother batter. Avoid overmixing to prevent cracks. Monitor baking time closely.

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