Chocolate Caramel Cheesecake cravings attack at the worst times, don’t they? Like, you’re flipping through your phone late at night, and suddenly, nothing’s good enough except a ridiculously over-the-top sweet treat. Been there. I remember ruining a perfectly good diet because I spotted a photo and, honestly, who even regrets it? If chocolate isn’t enough, caramel and cheesecake together just take things to a crazy-fancy, happy place. Oh, if you love desserts that go big on drama, you’ll want to peek at these deliciously decadent jack-o-lantern chocolate cookies and the wild strawberry crunch cheesecake tacos too.
Ingredients
Okay, let’s keep it real. There’s a decent list here, but trust me, every bite is so worth it. You’ll need:
- Crust: 1 and 1/2 cups chocolate cookie crumbs, 1/4 cup melted butter, pinch of salt (I sometimes add a little extra for that salty-sweet thing)
- Cheesecake layer: 3 packs (8 oz each) cream cheese, at room temp, 1 cup white sugar, 3 eggs, 1 tsp vanilla extract, 1/2 cup sour cream, 2 tbsp flour (helps with that thick, creamy vibe)
- Chocolate layer: 3/4 cup semi-sweet chocolate chips, melted and slightly cooled
- Caramel sauce: 1/2 cup good caramel sauce (homemade or store-bought, no judgment here)
- Topping: More caramel, extra chocolate chips, and maybe a pinch of flaky salt if you’re feeling fancy
Shopping for this can look intense, but you’ll find most at any old grocery store. Don’t skimp on cream cheese fat, by the way. Full fat all the way for proper decadence.
Directions
Alrighty, here’s how you wrangle this beast of a dessert.
- Prep the crust: Mix cookie crumbs, melted butter, and salt. Press into your pan. Bake at 325°F for 8-ish minutes. Set aside.
- Cheesecake batter: Beat cream cheese till smooth. Mix in sugar, then eggs, one at a time. Plop in vanilla, sour cream, and flour. Scrape the bowl. (Lumpy batter equals lumpy cheesecake, so don’t slack)
- Get melty: Stir the melted chocolate into about a cup of cheesecake batter in a small bowl.
- Layer time: Pour plain cheesecake mix onto cooled crust. Dollop the chocolate mix around and swirl with a knife. Pour caramel in patterns and swirl again. (This is messy, but it always turns out fun-looking)
- Bake it: Pan goes into a water bath (just set inside a bigger pan half-filled with hot water). Bake about 55 minutes. Cheesecake will wiggle slightly in the middle when it’s done.
- Chill out: Cool it. First on the counter, then in the fridge for a solid 4 hours. Overnight is best, if you’re patient enough.
- Finish: Top with extra caramel, chocolate chips, and maybe that salt. Slice thick, serve, devour.
Don’t forget to run your knife under hot water between slices for clean cuts. Or just eat straight from the pan—I’m not judging.
Nutrition Facts
Listen, if you want diet food, maybe scroll by. This chocolate caramel cheesecake is not here to make you feel virtuous. But sometimes, you just need a dessert that blows your socks off, right? So, a piece (about 1/12 of the cake) comes out to roughly 430 calories, plenty of sugar, and a happy tummy. There’s a bit of protein from the cream cheese, fat for sure, and just a lot of joy in every bite. I always say: desserts like this are meant for sharing, so invite someone over. Otherwise, you might just eat the whole thing yourself (can’t lie, I’ve nearly done it).
“This was everything I wanted in a cheesecake—creamy, chocolatey, and honestly rivaled what I ate at that five-star restaurant last month. Don’t skip the caramel, it’s the star!” – Jessie M., local dessert nut
Related Recipes
Craving more treats after this chocolate caramel cheesecake mission? There are some sweet twists and cousin recipes you should check out—my kitchen’s always bursting with sugar experiments.
So, if you’re in the mood for seriously festive flavors, try making some deliciously decadent jack-o-lantern chocolate cookies for Halloween. They have the same chocolatey magic, just more bite-sized (well, depending who’s eating). Feeling wild and summery? You won’t regret giving those strawberry crunch cheesecake tacos a shot, either. Both are crowd-pleasers, promise.
For when you just want to drink your dessert, the quick and easy Starbucks caramel frappuccino copycat recipe is basically like slurping up melted ice cream—but fancier. Yep, you’ll catch me making that most Fridays.
Bottom line: there’s a chocolate caramel cheesecake universe out there and you should get lost in it.
Tips for Perfecting Your Cheesecake
Alright, here’s where I spill some wisdom from my many cheesecake disasters. A few things genuinely help.
- Always use room temp ingredients for the filling. Cold cream cheese = lumpy disaster.
- Don’t overbeat your eggs. Just until combined, or you’ll wind up with a fluffy soufflé instead of dense goodness.
- To keep the top from cracking, cool super gradually. Let your cheesecake sit in the oven with the door cracked for 30 minutes before moving to the counter.
- Swirling caramel in the batter takes some practice. Don’t sweat it if it looks wonky. The uglier, the tastier, in my opinion.
Anybody who tells you they nail it perfectly the first time is fibbing. I say embrace the imperfections. That’s where the flavor hides.
Common Questions
Q: Can I use a store-bought crust?
A: Sure thing! It’ll be thinner, but sometimes you just want to skip a step.
Q: I only have milk chocolate. Is that okay?
A: Absolutely—just expect it a little sweeter and honestly, still amazing.
Q: Can I freeze this cheesecake?
A: Yup. Slice and wrap it well. Thaw in the fridge for a few hours before eating.
Q: I don’t have a springform pan. What now?
A: You can use a deep pie pan, but getting slices out is trickier. Line it with parchment for easier lifting.
Q: Can I make this ahead?
A: Yes! This dessert actually rules after chilling overnight. It gets better, not worse.
Ready to Spoil Yourself with Cheesecake Bliss?
This chocolate caramel cheesecake might sound like work, but honestly, it delivers five-star results at home. You don’t have to be born in a bakery to nail it. Take the leap, even if you’re new to cheesecakes! If you’re wanting further inspiration or classic variations, check out Mel’s Kitchen Cafe’s chocolate caramel cheesecake or the totally drool-worthy chocolate caramel cheesecake on Smitten Kitchen. If you make it, let me know—unless you eat it all and pass out in a sugar coma first!
Chocolate Caramel Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C).
- For the crust, mix chocolate cookie crumbs, melted butter, and salt in a bowl. Press the mixture into the bottom of a springform pan.
- Bake the crust in the preheated oven for about 8 minutes. Remove and set aside to cool.
- In a large bowl, beat the cream cheese until smooth.
- Gradually mix in the sugar, and then add the eggs one at a time, mixing well after each addition.
- Add vanilla, sour cream, and flour. Scrape the bowl to ensure all ingredients are combined without lumps.
- In a separate small bowl, stir the melted chocolate into about a cup of the cheesecake batter until combined.
- Pour the plain cheesecake mix onto the cooled crust.
- Dollop the chocolate mix around the cheesecake and swirl with a knife.
- Pour caramel sauce in patterns on top and swirl again.
- Place the cheesecake pan into a larger pan and fill the larger pan halfway with hot water to create a water bath.
- Bake for approximately 55 minutes, or until the cheesecake is set but still slightly wiggly in the center.
- Remove the cheesecake from the oven and cool it first on the counter, then refrigerate for at least 4 hours, preferably overnight.
- Before serving, top with additional caramel, chocolate chips, and a pinch of flaky salt.
- Slice thick and serve. Enjoy!
