If you’re looking for a sinfully rich, decadent dessert, you can’t go wrong with chocolate and caramel cheesecake. Creamy vanilla cheesecake is topped with lusciously rich chocolate and caramel sauces.
The graham cracker crust boasts just a hint of caramel that sends this cheesecake over the top.
Speaking of caramel, there are two basic ways to prepare a caramel sauce. One involves cooking sugar until it caramelizes and turns a lovely amber color and then adding cream and finishing with butter.
Sometimes water is added to the sugar, which helps buffer the sugar and keep it from burning as easily.
The other method, the one I have here, involves simply cooking butter and brown sugar together and then adding the cream. This type of sauce is similar to butterscotch sauce. Feel free to use any caramel sauce you choose for this recipe. Either of the ones I have mentioned or bottled sauce will give you mouth-watering results that will have your family and friends looking for a way to sneak another little piece
Chocolate Caramel Cheesecake
Crust:
- 1 sleeve of graham crackers, crushed
- 2 tablespoons sugar
- 3 tablespoons butter
Drizzle
a couple tablespoons of caramel sauce, bottled or homemade, see recipe below.
Directions:
- Lightly butter a 9 inch springform pan.
- Mix together crust ingredients and press into pan. Drizzle a couple of tablespoons of caramel sauce over crust. Freeze until ready to use.
Filling:
- 3 (8 oz.) packages cream cheese, softened
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons vanilla
- 3 eggs, room temperature
Directions
- Preheat oven to 350.
- In large mixer bowl, beat cream cheese on medium speed briefly until light and fluffy, scraping sides and bottom as needed. Add sugar and vanilla; mix well, making sure that batter is lump-free. Add eggs, one at a time, beating just until egg is no longer visible before adding the next.
- Remove crust from freezer and pour filling over crust. Bake for 45 minutes or until cheesecake is set, but still jiggles a little in center. Remove cheesecake from oven and run a small knife around the sides to keep cheesecake from cracking as it cools. Return cheesecake to oven and turn oven off. Let cheesecake set in oven, with the door partially open, for 30 minutes. Remove from oven and finish cooling on a wire rack. Chill for a few hours before adding sauces. When chilled, drizzle or spoon sauces over cheesecake.
Caramel Sauce:
- 3 tablespoons butter
- 1/4 cup plus 2 tablespoons brown sugar
- 1/4 cup heavy cream
- 1/4 teaspoon vanilla
Directions:
Melt butter and add brown sugar, stirring until sugar dissolves. Slowly add cream, stirring constantly. Return to boiling and remove from heat.
Chocolate Sauce:
- 6 oz semisweet chocolate chips
- 1/4 cup sugar
- 1 (5 oz.) can evaporated milk
- 1 teaspoon butter
- 1/2 teaspoon vanilla
Directions
Combine first three ingredients in medium saucepan. Bring to boil over medium heat, stirring constantly. Continue to boil one more minute. Remove from heat and add butter and vanilla. Stir until smooth. Cool before using.
If you’re looking for a good place to get great cheesecake here in Broken Arrow:
Dooley’s Angus Inn
Islamorada Fish Company
Napoli’s Italian Restaurant
Here are a couple of sites to check out that have different caramel recipes to try.:
Caramel Sauce
Sugar Cooking
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