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Chocolate Caramel Cheesecake

Indulge in this decadent Chocolate Caramel Cheesecake that combines rich chocolate, creamy cheesecake, and luxurious caramel for an irresistible dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups chocolate cookie crumbs
  • 0.25 cups melted butter
  • 1 pinch salt Can add more for a salty-sweet flavor
For the Cheesecake Layer
  • 24 oz cream cheese, at room temp
  • 1 cup white sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup sour cream
  • 2 tbsp flour Helps with thickness and creaminess
For the Chocolate Layer
  • 0.75 cup semi-sweet chocolate chips, melted and slightly cooled
For the Caramel Sauce
  • 0.5 cup good caramel sauce Homemade or store-bought
For Topping
  • Extra caramel To taste
  • Extra chocolate chips To taste
  • Pinch of flaky salt Optional, for garnish

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C).
  2. For the crust, mix chocolate cookie crumbs, melted butter, and salt in a bowl. Press the mixture into the bottom of a springform pan.
  3. Bake the crust in the preheated oven for about 8 minutes. Remove and set aside to cool.
Preparing the Cheesecake
  1. In a large bowl, beat the cream cheese until smooth.
  2. Gradually mix in the sugar, and then add the eggs one at a time, mixing well after each addition.
  3. Add vanilla, sour cream, and flour. Scrape the bowl to ensure all ingredients are combined without lumps.
  4. In a separate small bowl, stir the melted chocolate into about a cup of the cheesecake batter until combined.
Assembling the Cheesecake
  1. Pour the plain cheesecake mix onto the cooled crust.
  2. Dollop the chocolate mix around the cheesecake and swirl with a knife.
  3. Pour caramel sauce in patterns on top and swirl again.
Baking
  1. Place the cheesecake pan into a larger pan and fill the larger pan halfway with hot water to create a water bath.
  2. Bake for approximately 55 minutes, or until the cheesecake is set but still slightly wiggly in the center.
Cooling and Finishing
  1. Remove the cheesecake from the oven and cool it first on the counter, then refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, top with additional caramel, chocolate chips, and a pinch of flaky salt.
  3. Slice thick and serve. Enjoy!

Notes

For clean cuts, run your knife under hot water between slices. You can also eat it straight from the pan!