Description
A rich and indulgent Chocolate Caramel Dream Cheesecake featuring a chocolate cookie crust, creamy chocolate filling, a luscious caramel layer, and a decadent chocolate ganache.
Ingredients
- Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- ¼ tsp salt
- Chocolate Cheesecake Filling
- 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
- ¼ cup unsweetened cocoa powder
- ¼ tsp salt
- Caramel Layer
- ¾ cup caramel sauce
- ½ cup chopped pecans
- ½ tsp flaky sea salt, optional
- Chocolate Ganache
- 6 oz semisweet or dark chocolate, finely chopped
- ½ cup heavy cream
- 1 tbsp unsalted butter
- Garnish
- ¼ cup caramel sauce
- ¼ cup chopped pecans
- Chocolate shavings, optional
- Flaky sea salt, optional
Instructions
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Combine chocolate cookie crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the pan. Bake for 8–10 minutes, then let cool slightly.
- Beat softened cream cheese and sugar on medium-low speed until smooth. Add the eggs one at a time, mixing just until incorporated.
- Add vanilla, sour cream, heavy cream, cocoa powder, and salt. Mix until smooth. Pour in the melted chocolate and mix until completely combined. Avoid overmixing.
- Pour half of the chocolate cheesecake batter over the crust. Drizzle about ½ cup caramel sauce over the batter and sprinkle with chopped pecans. Pour the remaining cheesecake batter over the top.
- Place the springform pan on a baking sheet and 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 leave the cheesecake inside for 30 minutes. Remove and cool completely.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Heat the heavy cream until steaming but not boiling. Pour over the chopped chocolate and let stand for 2 minutes. Stir until smooth, then mix in the butter.
- Spread the ganache over the chilled cheesecake. Drizzle with caramel sauce and sprinkle with chopped pecans and optional chocolate shavings.
- Add a tiny pinch of flaky sea salt if desired. Let the cheesecake sit at room temperature for 10–15 minutes before slicing.
Notes
- For best results, refrigerate the cheesecake overnight to allow flavors to meld.
- Use high-quality chocolate for the ganache for a richer flavor.
- Optional toppings can be adjusted based on personal preference.
- 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