Salted Caramel Chocolate Cheesecake Cake

I made this for my husband's birthday and I picked a good recipe for the occasion. It's nice and creamy and rich. Served with caramel and homemade whipped cream makes this very sinful and completely worth it. I did have issues making the caramel and I threw the first batch away. I thought it was boiling a little too hard, so I reduced the heat to low for a slower boil. What happened was the water evaporated and the sugar crystallized.

On the second try, I kept it at a higher heat as the instructions say, and it came out perfect. The other issue I had was the baking time. My oven temperature is dead on, and I followed the baking time, but I had to add 15 minutes to the time to get it to set up like it was supposed to. I have a feeling that the increased bake time was because I used the tinfoil around my pan, just in case it leaked.

I think this may have added an extra layer of insulation. I wouldn't do that again, I would just make sure my pan didn't leak. I had prebaked my crust, but I think this wasn't necessary and I wouldn't do that again. Overall a great recipe and I'm sure I will be making it again. It isn't that hard of a recipe if you don't over-think it like I did.

I baked the crust first like many others and lost patience with the caramel (wasn't turning golden after an hour ), incorporating it with the chocolate and cream cheese mixture. Baked an additional 10 minutes from stated time and let cool for 3 hours before refrigerating. Had extra filling and mixed that with almond extract and whipped cream for topping. Creamy texture and slight caramel flavor, very rich. My husband, who isn't a desert person, says he would eat this. I would make this again, maybe add some chocolate chips.

Salted Caramel Chocolate Cheesecake Cake


2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy cream
1 tsp vanilla

1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine

1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup powdered sugar
2 Tbsp milk
1/2 tsp kosher salt

4 oz dark chocolate
1/3 cup heavy cream
2 Tbsp caramel sauce
pinch of kosher salt


  • Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  • Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
  • Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
  • Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
  • Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
  • When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!

  • Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe

  • Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
  • Beat for 4-5 minutes until soft and creamy.

  • On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
  • Refrigerate frosted cake while you prepare the chocolate ganache.

  • In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
  • Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!

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