Description
A rich and indulgent Caramel Chocolate Crunch Cheesecake featuring a chocolate cookie crust, creamy cheesecake filling, a luscious caramel layer, and a decadent chocolate topping.
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- ½ cup heavy cream
- 6 oz semisweet chocolate, melted and slightly cooled
- 2 tbsp unsweetened cocoa powder
- ½ tsp salt
- 1 cup caramel sauce
- ½ cup chopped toasted pecans
- ½ cup crispy chocolate cookie pieces
- 4 oz semisweet chocolate, chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the outside tightly with foil.
- Combine chocolate cookie crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
- Bake the crust for 8–10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated.
- Mix in vanilla, sour cream, heavy cream, cocoa powder, and salt.
- Pour in the melted chocolate and mix until smooth.
- Pour half of the cheesecake batter over the crust.
- Drizzle about ½ cup caramel sauce over the batter and sprinkle with pecans and cookie pieces.
- Carefully pour the remaining cheesecake batter over the top.
- Place the springform pan in a larger roasting pan and add hot water around it, reaching about halfway up the sides.
- Bake for 60–70 minutes, until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath and refrigerate for at least 6 hours, preferably overnight.
- Heat heavy cream until steaming but not boiling. Pour over chopped chocolate and let sit for 2 minutes.
- Stir until smooth, then mix in butter.
- Spread the chocolate ganache over the chilled cheesecake.
- Drizzle with the remaining caramel sauce and sprinkle with toasted pecans and crunchy cookie pieces.
Notes
- For the cleanest slices, dip your knife in hot water, wipe it dry, and slice the cheesecake while chilled.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg