Prepare to embark on a decadent culinary journey that will transform your ordinary dessert experience into an extraordinary flavor explosion! This Chocolate Caramel Cheesecake Cake is not just a recipe – it's a symphony of rich chocolate, creamy cheesecake, and luxurious caramel that will have your guests begging for the secret behind this show-stopping dessert. Whether you're looking to impress at a dinner party or simply treat yourself to the most indulgent slice of heaven, this recipe promises to deliver pure, unapologetic deliciousness in every single bite.
Prep Time: 30 mins
Cook Time: 60 mins
Total Time: 90 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- In a medium bowl, combine graham cracker crumbs, cocoa powder, and ½ cup granulated sugar. Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or a flat-bottomed measuring cup to create an even layer.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- Fold in chocolate chips gently, distributing them evenly throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to set completely.
- Before serving, drizzle the caramel sauce generously over the top of the cheesecake.
- To serve, carefully remove the springform pan sides, slice into 10 equal portions, and plate individually.
- For best results, wipe the knife clean between each cut to ensure clean, precise slices.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter.
- Use a water bath (place the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Do not overmix the cheesecake batter – mix just until ingredients are combined to keep the texture light and creamy.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause cracking.
- For the cleanest slices, use a hot, clean knife and wipe it between each cut.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely and develop maximum flavor.
- If you want an extra layer of indulgence, consider toasting the caramel sauce slightly before drizzling for a deeper, more complex flavor profile.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 9g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 125mg
