Description
A rich and indulgent Caramel Chocolate Drip Cheesecake with a graham cracker crust, creamy filling, and topped with chocolate ganache and caramel sauce.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream (for ganache)
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter (for caramel sauce)
- ½ cup heavy cream (for caramel sauce)
- 1 teaspoon vanilla extract (for caramel sauce)
- Pinch of salt (for caramel sauce)
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Gently fold in the sour cream and heavy cream until fully incorporated. Pour the cheesecake filling over the cooled crust.
- Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- For the chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and add the chocolate chips. Let sit for 5 minutes, then stir until smooth. Allow to cool slightly before using.
- For the caramel sauce, in a medium saucepan over medium heat, melt the sugar until it turns a deep amber color, stirring constantly. Remove from heat and carefully add the butter, stirring until melted. Slowly add the heavy cream, stirring until smooth. Stir in the vanilla extract and salt. Let cool slightly.
- Once the cheesecake is chilled, pour the chocolate ganache over the top, allowing it to drip down the sides. Drizzle the caramel sauce over the ganache for a decorative finish.
- Slice and serve chilled. Enjoy!
Notes
- For a flavored cheesecake, add 1 cup of your favorite fruit puree (like raspberry or strawberry) to the filling before baking.
- To make it easier to slice, run a knife under hot water before cutting each piece.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg