Chocolate Caramel Cheesecake Recipe

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Most Helpful Positive Review

Dec 30, 2003

This is a fabulous cheesecake recipe, but I wanted to warn all those low-fat junkies out there that this recipe should not be modified. I made it once as directed (except used Oreo crumbs for the crust, which I highly recommend) and it turned out perfectly - tasted amazing! I made it a second time with 1/3 less fat cream cheese and it was really disappointing. I'm usually all for low-fat modifications because often you can't really tell and it makes sweets a lot healthier, but resist the temptation here. It just doesn't taste right and the texture is off. Go all out on this if you're going to make it. And do make it because you will seriously impress your friends and family.

—Baker Bee

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Most Helpful Critical Review

Dec 27, 2008

Not sure what I did wrong but it bombed out of me big time! Was as hard as a rock so had to throw away :-(

—Cajun Girl

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124 Ratings

Nov 06, 2006

WOW, If i could, I would give this recipe 10 stars. I made it for a church function last night, and I had people coming up to me all night telling me how fabulous it was, one girl scraped the bottom of the platter and showed me she had to o that just to get a taste. another man ate his, and his wife's peice, and tried to steal some one elses! I must have said thank you 100 times. I Used chocolate graham cracker for the crust, milk chocolate intead of semi-sweet, and baked it in a water bath. I was perfect. I cut it first into slices ( so it would be easier to serve) then I melted some more caramel, and some chocolate and alternates swirling them over the cut peices, which worked out nicely becuase it oozed down into the slices and made it taste even yummier, and It looked prettier than if I had to cut it already decorated! thnak you so much for this reipe, definetly making this again!!

—momtovn

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Jan 20, 2004

This cheesecake was absolutely delicious!! The caramel layer was not hard, as some "turtle" type cheesecakes get, I followed the recipe exactly, making sure the ingredients were at room temperature. I baked in a 325 oven for exactly 50 mins. with a 9" cake pan full of hot, boiled water on the oven rack beneath the rack the cheesecake was on. The cheesecake had a 2-3" wobbly circle, in the centre at this point. I turned my oven off, cracked the door open and left it for a good 4-5 hours until it was completely cool. It set up beautifully, with NO cracks. I then transferred it to the fridge, and decorated it the next day with sweetened whipped cream that I had added some whip cream stabilizer to. I also sprinkled the piped cream with some chopped pecans, and added a cherry on top of each dollop of cream. To cut, I ran hot water on the knife, and wiped it off between each cut. It cut beautifully!! I served it with some Smucker's caramel sauce. Delish!! My sil absolutely loved it!! (i made it for her 40th b-day)

—LORIGUILDERSON

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Nov 23, 2005

I've made many cheesecakes, but this certainly cracks the top three! The recipe is relatively easy and a cinch to alter to make it your own. I used the Nestle chocolate/caramel swirl chips and as always, substituted a can of Dulce de Leche (La Lechera) for the caramels. Using La Lechera gives you the same results but in a fraction of the time. The cheesecake was rich and creamy-- a big hit!

—BEACHBELLA

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Nov 28, 2005

This is a great cheesecake! Cheesecakes are so hard to get perfect-make sure cream cheese is at room temperature, along with the eggs! If you do get tiny lumps, they don't ruin the cheesecake; it's just not as pretty. Make sure your crust doesn't have any leaks for the caramel layer to go through, or you'll have a hard time getting the pie out of the pan! I will probably pour the caramel over the top when serving instead next time. The caramel is chewy in the crust, something some people may not like. Excellent recipe!

—SYRIELLE

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Mar 11, 2003

This was the first time I've ever made a "real" cheesecake and it was a big hit! It wasn't too difficult, but I did make a few changes...I made my crust out of Oreo crumbs instead, and I would say it needs more caramel for the layer over the crust (maybe 50 caramels instead, because you could hardly see the layer) and then maybe more pecans too...but it was great and everybody asked for the recipe! Thanks!!! Renee - MN

—RLR12473

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Feb 06, 2003

I must agree with 'Chaenyn' in saying "what do you do with the carmel sauce???" I assume from the line in the 'intro' about the ribbon of carmel through the cake, it is to be poured in as a swirl or layer? Clarifying that would be MOST helpful. It was delicious and I did swirl it in.

—JKV1127

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Nutrition

Calories
624 kcal
31%

Carbohydrates
59.8 g
19%

Cholesterol
137 mg
46%

Fat
41.1 g
63%

Fiber
1.9 g
7%

Protein
9.3 g
19%

Sodium
387 mg
15%

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

Nutritional Information

Chocolate Caramel Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 624
Calories from Fat: 370

% Daily Value *
Total Fat 41.1g 63 %
Saturated Fat 21.3g 107 %
Cholesterol 137mg 46 %
Sodium 387mg 15 %
Potassium 244mg 7 %
Total Carbohydrates 59.8g 19 %
Dietary Fiber 1.9g 7 %
Protein 9.3g 19 %
Sugars 47.3g
Vitamin A 21 %
Vitamin C < 1 %
Calcium 13 %
Iron 21 %
Thiamin 11 %
Niacin 19 %
Vitamin B6 6 %
Magnesium 14 %
Folate 14 %

* 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.