Introduction
The Chocolate Caramel Cheesecake is the ultimate convergence of three beloved desserts: the rich tang of cheesecake, the deep complexity of dark chocolate, and the buttery sweetness of salted caramel. This recipe is a showstopper, transcending the humble dessert status to become a centerpiece for any celebration. While traditional cheesecakes rely on simple vanilla notes, this modern classic layers flavor and texture, featuring a crisp chocolate crust, a velvety smooth cocoa filling, and a decadent caramel swirl that guarantees rave reviews.
Ingredients
- **For the Crust:**
- 250 g (9 oz) chocolate wafer cookies or Oreos, finely crushed
- 115 g (1/2 cup) unsalted butter, melted
- **For the Cheesecake Filling:**
- 900 g (4 blocks) full-fat cream cheese, softened to room temperature
- 200 g (1 cup) granulated sugar
- 45 g (1/4 cup) unsweetened cocoa powder
- 170 g (6 oz) semi-sweet chocolate, melted and slightly cooled
- 120 ml (1/2 cup) sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- **For the Topping & Swirl:**
- 240 ml (1 cup) prepared caramel sauce (preferably salted)
Step-by-step Preparation
- **Prepare the Crust and Pan:** Preheat oven to 180°C (350°F). Mix the crushed cookies and melted butter until fully combined. Press the mixture firmly into the bottom and slightly up the sides of a 23 cm (9-inch) springform pan. Bake for 10 minutes. *Tip: To prevent cracks, wrap the outside of the springform pan tightly in heavy-duty aluminum foil to prepare for a water bath.*
- **Make the Filling Base:** Reduce the oven temperature to 160°C (325°F). In a large bowl, beat the softened cream cheese, sugar, and cocoa powder until smooth and creamy. Scrape down the sides of the bowl.
- **Incorporate Wet Ingredients:** Add the sour cream and vanilla extract, mixing until just combined. Gently pour in the slightly cooled melted chocolate. Finally, beat in the eggs one at a time, mixing only until they disappear into the batter. *Crucial Tip: Do not overmix the eggs, as this introduces too much air, which causes the cheesecake to crack when cooling.*
- **Bake the Cheesecake:** Pour half of the filling over the baked crust. Drizzle 1/3 cup of the caramel sauce over the filling. Pour the remaining filling on top. Place the foil-wrapped pan into a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (the water bath).
- **Bake and Cool:** Bake for 60 to 75 minutes. The cheesecake is done when the edges are set, but the center still has a slight wobble. Turn off the oven, crack the door open, and leave the cheesecake inside the water bath for 1 hour. Remove the cheesecake from the water bath and cool completely on a wire rack.
- **Chill and Serve:** Once cooled, cover the cheesecake and refrigerate for a minimum of 6 hours, or preferably overnight. Before serving, drizzle generously with the remaining caramel sauce.
Nutritional Information
Due to its decadent nature, the Chocolate Caramel Cheesecake is calorie-dense. A standard serving (1/12th of the cake) typically contains between 480–550 calories, 35–40 grams of fat, and 30–45 grams of carbohydrates, depending on the richness of the caramel used. While high in saturated fats and sugars, it does offer a significant source of calcium and protein from the cream cheese and dairy components.
Storage
Store leftover cheesecake tightly covered in an airtight container in the refrigerator. It will remain fresh for 3 to 5 days. For longer storage, slices can be individually wrapped in plastic wrap and then foil, and frozen for up to 2 months. Thaw frozen cheesecake overnight in the refrigerator before serving. Do not attempt to reheat cheesecake.
Conclusion
This Chocolate Caramel Cheesecake is a luxurious dessert that benefits from slow, patient chilling. For an extra touch of sophistication, sprinkle flaky sea salt over the caramel topping right before serving to enhance the salted caramel flavor. Other delicious variations include adding a layer of chopped pecans to the crust or swirling a teaspoon of espresso powder into the chocolate filling for depth. Enjoy this rich, indulgent treat!