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Chocolate Caramel Cheesecake


"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."
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8 h 45 m servings 634 cals
Original recipe yields 16 servings (1 - 10 inch cheesecake)


  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 41.9 g
  • 64%
  • Carbs:
  • 59.7g
  • 19%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Read all reviews 13
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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...

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, ...

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...

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 wa...

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 scr...

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

First time cheesecake baker! :) Found it really simple to follow and the best part everyone LOVED it.