Recipe by millegrazie
"This is an extremely rich chocolate cheesecake with a distinct caramel flavor (not a layer of caramel). Eat more than a sliver only at your own risk."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
graham cracker crumbs
1 1/2 cups
bittersweet chocolate, coarsely chopped
3 (8 ounce) packages
Inexperienced cooks: Be sure to wrap the springform pan with foil before placing it in the water bath to avoid "bathing" the cheesecake.
Absolutely delicious! I topped it with whip cream and drizzled caramel. It was the hit of my dinner party.
Very good; very very rich! I baked the crust for ten minutes and allowed it to cool before putting in the batter. Also, I didn't let the hot liquid chocolate/caramel cool at all before adding to the cream cheese and it worked fine. I used fat free sour cream and low fat cream cheese with no adverse results. Everyone looooved it.
If you follow this recipe to the 'T', it will come out perfect. It is my most requested dessert, as I have been making this recipe for over a year.
It is a little on the "overly sweet" side, so I have reduced the sugar amount by half a cup each, too.
This was my first cheesecake, and it came out very well! The flavor was balanced and the cake creamy and smooth. A friend, who is a true gourmet chef, paid me the high compliment of hoarding the leftovers of my cake!
Great recipe! I have made the crust with chocolate graham cracker crumbs and the cocoa, or just plain. I do prebake it for 8-10' at 350...Can bake the cheessecake at a lower temp also, just watch for it to be done. my pans do not leak, so the foil has been unnecessary. Cover with a chocolate ganache or fudge topping of your choice...and decorate.
I am going to be making this for the third time later this week for two birthdays at work (they both requested this recipe). Hopefully this time I will do it correctly, the first two times I screwed up and didn't have the right chocolate (the first time I had picked up unsweetened instead of bittersweet) the second time was a combination of unsweetened and bittersweet. This time I plan on making it as called for with all bittersweet so I know what it is truly supposed to taste like. It has been very good so far (with the unintentional changes) so I am sure it will only get better. I would not say it has a distinct caramel flavor, I was expecting more, but drizzling caramel over the top after you slice it has worked out well.
This was by far the best cheesecake. I used oreos for crust instead and it was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Caramel Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 634
** Calories from Fat: 377
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
What’s cooking in Janesville? Creamy cheesecake with a splash of coffee.
Show-stopping cheesecake stars cream-filled chocolate sandwich cookies.
Chocolate cheesecake gets a delicious Irish makeover.