Chocolate Truffle Caramel Cheesecake – A Slice of Pure Indulgence

Chocolate Truffle Caramel Cheesecake – A Slice of Pure Indulgence

This Chocolate Truffle Caramel Cheesecake is a showstopper dessert made for true chocolate lovers. With a rich Oreo cookie crust, silky caramel cheesecake filling, velvety ganache topping, and luxurious truffle accents, every bite melts into creamy perfection. Whether you’re celebrating something special or simply craving a bold, indulgent treat, this no-compromise cheesecake brings elegance and satisfaction in every layer. At deesviral, we believe dessert should be both a moment and a memory—and this recipe delivers both beautifully.

Ingredients

For the Crust:
• 24 Oreo cookies (with filling)
• ¼ cup melted butter

For the Caramel Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• ½ cup caramel sauce (plus more for topping)
• 3 large eggs
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• Pinch of salt

For the Ganache Topping:
• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• Optional: chocolate truffles or chocolate curls for garnish

Instructions

1. Prepare the crust:
   Preheat your oven to 325°F (160°C). Crush the Oreos into fine crumbs using a food processor. Mix with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Make the cheesecake filling:
   In a large bowl, beat the softened cream cheese until smooth. Add the sugar and caramel sauce, then mix until creamy. Blend in the eggs one at a time, followed by the vanilla, sour cream, and a pinch of salt. Mix just until smooth—do not overbeat.

3. Bake the cheesecake:
   Pour the batter over the prepared crust. Bake in a water bath (place the pan in a larger tray filled with hot water) at 325°F for 55–65 minutes, or until the center is just slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool slowly for 1 hour. Then transfer to the fridge for at least 6 hours or overnight.

4. Make the ganache topping:
   Heat the heavy cream until just simmering. Pour over the chocolate chips in a heatproof bowl and let sit for 1 minute. Stir until smooth and glossy. Let cool slightly before pouring over the chilled cheesecake.

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5. Decorate and serve:
   Once the ganache has set slightly, drizzle caramel sauce over the top and garnish with chocolate truffles or curls. Slice with a hot knife for clean cuts and serve chilled.