READY IN ABOUT 9 hrs

Chocolate Caramel Cheesecake

Read Reviews (11)

"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." — millegrazie

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
Combine the graham cracker crumbs with the cocoa powder and 1 cup sugar. Toss with melted butter. Press into the bottom and 1 to 2-inches up the sides of the prepared springform pan.
Bring 2 cups sugar and the water to a boil in a large, heavy-bottomed pot. Reduce heat to medium-low, and continue to cook without stirring until the mixture has turned a deep, golden color, 30 to 45 minutes. Remove from the heat, and carefully pour in the heavy cream (the mixture will bubble vigorously). Return the caramel to the stove over low heat, and stir until completely liquefied. Stir in the chocolate until melted, then stir in the sour cream. Remove from heat and set aside.
Beat the cream cheese until fluffy in an electric mixer. Add caramel mixture, and blend well, scraping the sides of the bowl occasionally. Add eggs, one at a time, scraping the bowl after each addition. Add the vanilla with the last egg. Mix until well incorporated, then pour mixture into prepared pan.
Place pan into a hot water bath with the water coming half way up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly. Chill completely before serving.

Kitchen-Friendly View

PREP 1 hr
COOK 1 hr 45 mins
READY IN 8 hrs 45 mins

Reviews More Reviews

Sep 20, 2006

Inexperienced cooks: Be sure to wrap the springform pan with foil before placing it in the water bath to avoid "bathing" the cheesecake.

—REGINA47

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Jul 02, 2006

Absolutely delicious! I topped it with whip cream and drizzled caramel. It was the hit of my dinner party.

—luv2cook

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12 Ratings

Nov 12, 2006

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.

—OHYUMMERS!

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Dec 03, 2007

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.

—J.Martin

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Jan 05, 2007

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!

—KMCARSON

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Oct 24, 2008

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.

—tjcpigpen

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Feb 11, 2009

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.

—Kris J.

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Dec 12, 2006

This was by far the best cheesecake. I used oreos for crust instead and it was great.

—knbk'smom

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Nutrition

Calories
634 kcal
32%

Carbohydrates
59.7 g
19%

Cholesterol
158 mg
53%

Fat
41.9 g
64%

Fiber
2.3 g
9%

Protein
8.2 g
16%

Sodium
279 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Caramel Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
** Calories: 634
** Calories from Fat: 377

% Daily Value *
** Total Fat 41.9g 64 %
** Saturated Fat 25.1g 125 %
** Cholesterol 158mg 53 %
** Sodium 279mg 11 %
** Potassium 198mg 6 %
** Total Carbohydrates 59.7g 19 %
** Dietary Fiber 2.3g 9 %
** Protein 8.2g 16 %
** Sugars 47.2g
** Vitamin A 26 %
** Vitamin C < 1 %
** Calcium 10 %
** Iron 16 %
** Thiamin 3 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 7 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.