Baked Chocolate Caramel Cheesecake Recipe with Ganache

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Baked Chocolate Caramel Cheesecake RecipeCheesecake has a long and storied history, with origins tracing back to ancient Greece. However, the modern cheesecake we know today, particularly the baked version, became popular in the United States in the early 20th century. The creamy texture and rich flavors make it a favorite dessert for many. Adding chocolate and caramel elevates the traditional cheesecake to a new level of decadence, offering a perfect balance of sweetness and richness. This baked chocolate caramel cheesecake is a testament to culinary creativity, combining classic flavors with a modern twist.

Ingredients

For the crust:

  • 1 ½ cups of chocolate graham cracker crumbs
  • ¼ cup of unsalted butter, melted
  • 2 tablespoons of granulated sugar

For the caramel layer:

  • 1 cup of granulated sugar
  • 6 tablespoons of unsalted butter, at room temperature
  • ½ cup of heavy cream
  • 1 teaspoon of vanilla extract
  • A pinch of salt

For the cheesecake filling:

  • 24 ounces of cream cheese, softened
  • 1 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  • 1 cup of sour cream
  • 1 cup of melted semisweet chocolate, cooled slightly

For the chocolate ganache topping:

  • ½ cup of heavy cream
  • 4 ounces of semisweet chocolate, chopped

Instructions

Preparing the Crust

  1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. In a medium bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.

Making the Caramel Layer

  1. In a medium saucepan over medium heat, melt the sugar while stirring constantly until it becomes a golden-brown liquid.
  2. Carefully add the butter, whisking until fully melted and combined.
  3. Slowly pour in the heavy cream while whisking, and continue to cook for 1-2 minutes until the caramel is smooth and slightly thickened.
  4. Remove from heat, stir in the vanilla extract and salt, and let it cool for a few minutes before pouring it over the prepared crust. Spread evenly and refrigerate until set.

Preparing the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  2. Add the vanilla extract and mix until combined.
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Mix in the sour cream until smooth, then fold in the melted chocolate until the batter is uniform in color.
  5. Pour the cheesecake batter over the caramel layer, smoothing the top with a spatula.

Baking the Cheesecake

  1. Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggly.
  2. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about an hour.
  3. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for the best results.

Preparing the Chocolate Ganache Topping

  1. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
  2. Remove from heat and add the chopped chocolate, stirring until the chocolate is fully melted and the mixture is smooth.
  3. Allow the ganache to cool slightly, then pour it over the chilled cheesecake, spreading it evenly with a spatula.

Tips and Variations

  • No-Bake Option: For a no-bake version, substitute the baked crust with a no-bake graham cracker crust and chill the caramel and cheesecake layers until set without baking.
  • Philadelphia-Style Twist: Use Philadelphia cream cheese for a distinctively rich and creamy texture that is characteristic of traditional cheesecakes.
  • Nutty Crunch: Add crushed pecans or almonds to the crust mixture for an extra layer of texture and flavor.
  • Caramel Swirl: Reserve some of the caramel sauce and drizzle it over the cheesecake filling before baking to create a beautiful caramel swirl effect.

Nutritional Information (per serving)

  • Calories: 450
  • Total Fat: 32g
  • Saturated Fat: 18g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total Carbohydrates: 36g
  • Dietary Fiber: 2g
  • Sugars: 30g
  • Protein: 7g

Our Baked Chocolate Caramel Cheesecake is a luxurious dessert that combines the rich flavors of chocolate and caramel with a classic cheesecake base. It’s perfect for impressing guests or indulging in a special treat for yourself. The creamy texture and balanced sweetness make it a delightful addition to any dessert table. We encourage you to try this recipe and experience the decadent flavors yourself. Share your thoughts and any variations you make in the comments below. Don’t forget to share this recipe with friends and family on social media, and subscribe to our newsletter for more delicious recipes.

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