The best delicious Chocolate Caramel Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Caramel Cheesecake recipe today!
Hello my friends, this Chocolate Caramel Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Caramel Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Caramel Cheesecake.
What Makes This Chocolate Caramel Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Caramel Cheesecake.
Ready to make this Chocolate Caramel Cheesecake Recipe? Let’s do it!
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1 Crumb-crust recipe; made
-with finely
; ground chocolate
; wafer cookies
1 c Sugar
3/4 c Heavy cream
8 oz Fine-quality bittersweet
-chocolate; (not
-unsweetened),
; chopped
1/2 c Sour cream
3 pk Cream cheese; softened
-(8-oz)
4 lg Eggs
1 ts Vanilla
Make crumb crust as directed in separate recipe, using chocolate wafer
cookies instead of graham crackers. Preheat oven to 350F.
Cook sugar in a dry heavy saucepan over moderately low heat, stirring
slowly with a fork, until melted and pale golden. Cook caramel without
stirring, swirling pan, until deep golden. Remove from heat and
carefully add heavy cream (mixture will vigorously steam and caramel
will harden). Cook over moderately low heat, stirring, until caramel
is dissolved. Remove from heat and whisk in chocolate until smooth.
Stir in sour cream.
Beat cream cheese with an electric mixer until fluffy, then beat in
chocolate mixture on low speed. Beat in eggs, 1 at a time, then
vanilla, beating on low speed until each ingredient is incorporated
and scraping down bowl between additions.
Put springform pan with crust in a shallow baking pan. Pour filling
into crust and bake in baking pan (to catch drips) in middle of oven
55 minutes, or until cake is set 3 inches from edge but center is
still slightly wobbly when pan is gently shaken.
Run a knife around top edge of cake to loosen and cool completely in
springform pan on a rack. (Cake will continue to set as it cools.)
Chill cake, loosely covered, at least 6 hours. Remove side of pan and
transfer cake to a plate. Bring to room temperature before serving.
Cooks’ note:
? Cheesecake keeps, covered and chilled, 1 week.
Makes 8 to 10 servings.
Yields
1 servings
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