Chocolate Caramel Cheesecake Recipe

Chocolate Caramel Cheesecake Recipe

Ingredients:

For the Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

For the Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For Topping:

• 1/2 cup chopped chocolate pieces or chocolate chips
• Extra caramel sauce for drizzling

Instructions:

1. Prepare the Crust:
   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to press the crumbs firmly and evenly into the pan.
   • Bake for 10 minutes, then remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
   • In a large bowl, beat the softened cream cheese until smooth and creamy.
   • Gradually add the sugar and beat until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Mix in the vanilla extract and sour cream until smooth.
   • Pour the cheesecake filling over the cooled crust and spread it evenly.
3. Bake the Cheesecake:
   • Bake the cheesecake in the preheated oven for 45-50 minutes, or until the center is just set and slightly jiggly.
   • Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours or overnight.
4. Prepare the Chocolate Ganache:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   • Remove from heat and pour over the chocolate chips in a medium bowl. Let sit for 2 minutes, then stir until smooth and glossy.
   • Pour the ganache over the cooled cheesecake, spreading it evenly. Refrigerate until set.
5. Prepare the Caramel Sauce:
   • In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring constantly until the sugar dissolves.
   • Increase the heat to high and bring to a boil without stirring. Cook until the mixture turns a deep amber color.
   • Remove from heat and carefully add the heavy cream, butter, and vanilla extract. Stir until smooth.
   • Allow to cool slightly before drizzling over the cheesecake.
6. Assemble and Serve:
   • Once the ganache is set, remove the cheesecake from the springform pan and place it on a serving plate.
   • Drizzle the caramel sauce over the top of the cheesecake.
   • Sprinkle with chopped chocolate pieces or chocolate chips.
   • Slice and serve, drizzling with extra caramel sauce if desired.

Enjoy your decadent chocolate caramel cheesecake!