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Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake

An ultra-indulgent chocolate caramel cheesecake featuring a chocolate cookie crust, creamy vanilla cheesecake filling, silky chocolate ganache, and a luscious caramel finish with optional sea salt.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chocolate cookie crumbs
  • 1/3 cup granulated sugar for crust
  • 1/2 cup unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar for filling
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 cup caramel sauce store-bought or homemade
  • sea salt optional garnish

Method
 

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. Mix chocolate cookie crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the pan to form the crust.
  3. Beat cream cheese until smooth. Add sugar and vanilla and mix until creamy.
  4. Add eggs one at a time, mixing gently after each addition. Avoid overmixing.
  5. Fold in sour cream until just combined. Pour filling over crust.
  6. Bake for 50–55 minutes, until edges are set and center slightly jiggles.
  7. Cool cheesecake at room temperature for 1 hour.
  8. Heat heavy cream until just simmering. Remove from heat, add chocolate chips, and stir until smooth.
  9. Pour chocolate layer over cooled cheesecake and spread evenly.
  10. Refrigerate for at least 1 hour to set.
  11. Before serving, drizzle with caramel sauce and sprinkle with sea salt if desired.

Notes

For clean slices, chill overnight and wipe the knife between cuts. A water bath can be used for an extra-smooth cheesecake.