Chocolate Caramel Cheesecake Recipe

🍫 Chocolate Caramel Cheesecake Recipe

Ingredients

For the crust:

1. 2 cups chocolate cookie crumbs (like Oreos, without cream)
2. 1/4 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 3 large eggs
• 1 tbsp all-purpose flour (optional, for structure)

For the caramel topping:

• 1 cup granulated sugar
• 6 tbsp unsalted butter (cut into pieces)
• 1/2 cup heavy cream
• Pinch of salt (optional, for salted caramel)

For garnish:

• Chocolate truffles (store-bought or homemade)
• Optional: chocolate drizzle or ganache

Instructions

1. Prepare the crust

1. Preheat oven to 325°F (163°C).
2. Mix cookie crumbs and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes. Let cool while preparing the filling.

2. Make the cheesecake filling

1. In a large bowl, beat cream cheese until smooth.
2. Add sugar and mix until combined.
3. Beat in sour cream and vanilla.
4. Add eggs one at a time, mixing on low just until incorporated. (Do not overmix.)
5. Pour the batter over the cooled crust.

3. Bake the cheesecake

1. Wrap the bottom of the springform pan in foil and place in a water bath (bain-marie).
2. Bake for 55–65 minutes, or until the center is just slightly jiggly.
3. Turn off the oven and let cheesecake sit inside with the door slightly open for 1 hour.
4. Remove and chill for at least 4 hours or overnight.

4. Prepare the caramel topping

1. In a medium saucepan over medium heat, melt sugar until it turns amber, stirring occasionally.
2. Add butter and stir until melted.
3. Slowly pour in cream while stirring (it will bubble up).
4. Boil for 1 minute, then remove from heat and add salt if using.
5. Cool slightly before pouring over chilled cheesecake.

5. Assemble

1. Pour cooled caramel over cheesecake, letting some drip down the sides.
2. Top with chocolate truffles and an optional chocolate drizzle or ganache.
3. Chill again for at least 30 minutes before serving.