Decadent Caramel Chocolate Cheesecake
Indulge in pure dessert bliss with this Decadent Caramel Chocolate Cheesecake, a show-stopping recipe guaranteed to impress. Featuring a rich, creamy cheesecake base made with melted semisweet chocolate, tangy sour cream, and velvety cream cheese, this dessert sits atop a buttery chocolate sandwich cookie crust and is baked in a water bath for a luxuriously smooth texture. Once cooled, it's crowned with a luscious layer of gooey caramel sauce, accented by optional garnishes like flaky sea salt and delicate chocolate shavings for an elevated finish. Perfect for special occasions or when you're craving indulgence, this caramel chocolate cheesecake is a masterpiece of flavor and texture that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups (crushed) Chocolate sandwich cookies
- 6 tablespoons (melted) Unsalted butter
- 24 ounces (softened) Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 8 ounces (melted and cooled) Semisweet chocolate
- 4 pieces Large eggs
- 1 cup Caramel sauce
- 1 cup Heavy cream
- 1 teaspoon (optional for garnish) Flaky sea salt
- 0.5 cup (optional for garnish) Chocolate shavings
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during the water bath.
In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until evenly combined. Press the mixture into the bottom of the prepared springform pan to form the crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream and vanilla extract and mix well.
Gradually mix in the melted and cooled semisweet chocolate until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan, ensuring it reaches halfway up the sides of the springform pan to create a water bath.
Bake the cheesecake in the preheated oven for 75 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for the best results.
Before serving, pour the caramel sauce over the chilled cheesecake, allowing it to drip down the sides. If desired, top with a drizzle of heavy cream, flaky sea salt, and chocolate shavings for garnish.
Slice and serve this decadent dessert chilled. Enjoy!
Nutrition Facts
Calories |
10067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 682.4 g | 875% | |
| Saturated Fat | 368.4 g | 1842% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 2112 mg | 704% | |
| Sodium | 7995 mg | 348% | |
| Total Carbohydrate | 939.0 g | 341% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 733.3 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 1561 mg | 120% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3804 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
