Salted Caramel Chocolate Cheesecake

salted-caramel-chocolate-cheesecake

I am totally obsessed with Caramel.

Add to that a heap of chocolate and I have died and gone to heaven

I think I would bathe in a bathtub made out of chocolate and filled with caramel.

With a slab of this cheesecake for soap……

Ok, now I am just getting obscene.

But once you taste this chocolate cheesecake, you will understand!

I have been on a diet for the last 4 days.

And what better way to break the misery than with a nice slice of Salted Caramel Chocolate Cheesecake?

Brownie base and chopped pecans…. turtle cheesecake never tasted so good!

(You can definitely leave out the caramel part if you want just chocolate cheesecake, and the same goes for the brownie base, although in my opinion it would be a big mistake!)


5.0 from 3 reviews
Salted Caramel Chocolate Cheesecake
 
Prep time
Cook time
Total time
 
All ingredients should be at room temperature before beginning
This is a Building on recipes so be sure to prepare the caramel sauce well in advance so it can cool and get thick.
The brownie base will need to be prepared ahead as well.
Prepare an 8" cake pan with Pan Grease and a parchment circle fitted in the bottom.
Preheat the oven to 350 degrees F
Author:
Serves: 1- 8" Cheesecake
Ingredients
  • Cream Cheese 3- 8oz packages (675g)
  • Brown Sugar 1¼ cup (262g)
  • Eggs Large 5 (250g)
  • Semi Sweet Baking Chocolate 1 cup (170g)
  • Unsweetened Cocoa Powder 3 tablespoons (18g)
  • Hot Water 4Tablespoons (60ml)
  • Vanilla Extract 2 teaspoons (10ml)
  • Unsalted Butter 1 tablespoon (14g)
  • Sour Cream ¼ cup (57g)
  • ¼ Recipe Caramel Sauce
  • ½ Recipe Brownie baked in 8" pan
  • ½ cup chopped pecans *optional
  • ¼ Recipe Ganache *optional for the rosettes and to stick on the brownie base
Instructions
  1. First combine the cocoa powder and hot water and vanilla to a paste.
  2. Add the melted butter, whisk smooth
  3. Add the melted chocolate to that and whisk smooth- reserve.
  4. Place softened cream cheese in the bowl of your mixer with a paddle attachment (or with a hand blender) and cream it until it is smooth.
  5. Add the sugar blend well.
  6. Add the eggs one at a time and mix well in between additions.
  7. Stop the mixer to scrape the sides and bottom of the bowl to ensure an even batter.
  8. Add the melted chocolate mixture and blend well
  9. Add the sour cream last
  10. Pour batter into the prepared pan
  11. Bake in a water bath in a preheated 350° F oven for 15 minutes then lower the temperature to 325° F and bake for another hour. It will take approximately 1 hour and 15 minutes total.
  12. Cool completely at room temperature and then overnight in the refrigerator
  13. Un-mold the cheesecake onto the brownie base with a small amount of ganache "glue" and top with caramel sauce.
  14. Add thickened ganache rosettes, sprinkle with coarse sea salt and optional chopped pecans
Notes
Cheesecake must be kept refrigerated for up to 10 days
You can freeze the cheesecake itself (without the caramel topping) for up to 2 months wrapped well
CLICK HERE FOR MORE ABOUT BAKING CHEESECAKES & SPRINGFORM PANS

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60 Comments

  1. Hey gretchen
    Awsome cake as always . U r the best .
    Just one query . I bake cakes on convection mode in my microwave . I used to bake at 180c but cake tend to bake fast n use to get brown at top very fast n i had to cover it with foil . Even the top crust seemed to be a bit hard so i reduced to 170c but still my cake bakes very fast than the time mentioned in a respective recipes . If recp calls for 45 mins my cake gets done in 30 mins . But i feel the crust should be a bit soft n colour should not be too dark n even the texture is not like urs cake . Can u plz tell me what temp shall i set for my cakes .
    Ps : i follow only urs recp for my cakes .
    TIA

    1. HI there, it sounds like you have been doing a great job to get to know your oven (and since all oven can be slightly different- it will be hard for me to tell you what is best) Just remember convection ovens run hotter and bake faster than conventional ovens. So you may have to adjust the baking time and temperature 9as you have been doing) as I list the oven temperatures and times here for conventional types

  2. I will definitely try this one! But in your video you frosted chocolate onto the brownie before you put it on the cheesecake. It doesn’t mention this part in the recipe. What kind of chocolate do I use? I am assuming the ganache recipe, but I want to make sure. It sure looks yummy!!

  3. Hi Gretchen!
    Since this cake is shorter than your usual buttercream cakes, how many servings do you think it will yield?

  4. Hey Gretche!
    I have a question about the ganache you used for the rossetes – did you whip it before piping it? If not, how is it holding it’s shape like this?

  5. 1st off love the recipes and i was doing this and I have a question , on your video for this you say to turn it down to 325 for an hr , but on your recipe here it says 300.. I was just wondering which would it be. thank you for taking the time to answer this.

  6. Gretchen,
    This is the cake I would make if the world was about to end. You are a genius! I just have to have a party big enough to share it, or I’d be in a chocolate coma from eating the whole thing. You have outdone yourself this time. This recipe is going in my “special” folder. I can’t wait to make it. Thanks so much.

  7. Salted Caramel Shortbread Cookies! where is this recipe found on you site? sounds yummy and I have extra caramel left over from the cheesecake. PLEASE SHARE SOON. Thanks for all you do

  8. Hi Gretchen. Love your videos and tips. I’m going to try this recipe over the weekend but wondered how I could make it into cupcakes instead. Is that even possible? Maybe bake the cheesecake on top of the brownie base? Would that ruin the base?

  9. Hi Gretchen,
    First of all, thanks for your wonderful recipes and videos! Have been following you since the beginning of WB and have made quite a few of your delicious recipes, Yum!
    However, with cheesecakes, pumpkin and lemon, liquid will come out of the crust in the fridge and gets really soggy after freezer (put it in slices in tupperware). I use the same fat daddio pan, they are awesome for even cakes, huge thnx too!, but use another kind of cookies that I find in my country: https://en.m.wikipedia.org/wiki/Speculoos. I have tried 10 gr, 50 gr and 75 gr of butter, but no difference.. The rest of the method (and ingredients) is the same. What am I doing something wrong? Please help! 🙂

    1. Hi Jen I m not so sure it is your crust or the cookie that is the problem, I would look more to the brand of cream cheese- some cream cheeses have a natural tendency to seep liquid (I found this to be true when I owned my bakery and I would get a different brand than Philadelphia- sometimes it would just be drenched in liquid) so you can try to add 2Tablespoons of cornstarch (corn flour) to the cheesecake batter and see if that helps

  10. Hello Gretchen,
    Thank you for all of these delicious recipes. I made this and have two questions for the next time I make it:
    Vanilla extract is not mentioned in the current ingredients list or instructions, but is in the video. How much did you use?
    Also, I had to add a much larger amount of hot water to get the chocolate/cocoa/butter mixture to a workable consistency. It that measurement off in the ingredients or was that just me? Probably just me.

    1. HI Tim! thanks for catching that and No it is NOT YOU! you care correct and I “upped” the water slightly and also added the vanilla to that water solution in case anyone else has that same problem!
      2 teaspoons vanilla would be great! thanks again for being my second “eyes!”

  11. Hi Gretchen,
    Love your receipes. Have tried a few receipes and they have turned out yummy. Thanks for sharing them. Can’t wait to try out Salted Caramel Chocolate cheesecake. Just wondering if you could recplace the brown sugar with regular white sugar.

  12. For starters, thx so much for all your lovely recipes.
    I just made salted caramel last night, what a fantastic caramel sauce. UT was easy, and your videos are so helpful in understanding the recipe.

    A challenge tho sometimes to find some of the ingredients in Denmark, but it just needs a little more planning then.

    Today I’ll have a go at the brownie for the chocolate cheesecake, so by tomorrow I’ll gave a nice n lovely salted caramel chocolate cheese cakefor my husband.

    Thank you so much.

    Love

    Malene from Denmark

  13. Hi Gretchen first of all thanks a lot for sharing your recipes. I wonder what if you were not there . At least I would never be able to bake such good cakes and this is just because of you . Please let me know what is sour cream as it is not available in market. Can we prepare at home or is there any substitute of sour cream ?

  14. Hi Gretchen. I tried doing this recipe. However, the top of this cheesecake, after I took it out of the oven, I noticed it had some cracks on some portion. I did not have this issue when I baked your other cheesecake recipes. Any ideas why it happened? thanks.

      1. yeah I think you are right. That’s probably the reason why the top of the cheesecake domed a little compared to what you did which has an even top.

  15. Hi Gretchen – i hate chocolate (that is too bake not eat lol) I followed your recipe melted the chocolate, made the paste and both fine – when i added together i ended up with a grainy mess. Any ideas?. Didnt have any more chocolate so just the mocha paste for flavouring.

  16. Did you mean that i didnt whisk the paste mixture or the chocolate paste mixture enough? Also i used a hand held balloon whisk and not electric.

  17. I am going to make this for my sons birthday this weekend. He is a HUGE salted caramel, brownie, and cheesecake fan so this is a surprise for him to have it all in one. I notice a couple of things. You call for 1 cup of semi sweet chocolate but chocolate is sold in ounces. Do you want a measurement of 1 cup or 8 ounces (or more) I noticed when I made the brownie base that 6 ounces didn’t make anywhere near 1 cup of chocolate so I can guess I would need a LOT more. Also in your instructions you don’t say to melt the chocolate but I can figure you want it melted.

    1. Hi Great! You are absolutely correct and I wish others would pay attention to the way chocolate is packaged and sold! Since ounces is so accurate! BUT many people lose their minds when i write ingredients listed as ounces so I have to provide the less accurate cups measure for those folks…sigh….. Click here for more info!

      Correct on melting the chocolate, and since you are comfortable with the weights measure (whether in grams of ounces), PLEASE STICK TO THAT!

      1. I learned how to cook and bake from Alton Brown. He introduced measuring via weight and explained it so BEAUTIFULLY that I usually stick to recipes that are weight based (I have learned how to convert from Celsius because it’s usually a European style of cooking/baking) I noticed everything turns out better and I get compliments on everything I baking due to that.
        Thank you!

  18. Hi!!! I am going to make this recipe for christmas gift jars, now my question is how to do it, because I’m coward to put the jar in the oven, I’m afraid it will explode.
    I make the cake pan, then cut and place it in the jar?
    The salted caramel sauce I make it with orange flavor using orange zest, would it be a good combination? What would you advise me?

    1. Sure you can cut it out & place in the jar or make sure you have oven proof glass jars. Yes to orange, add the flavors last

  19. Oh my goodness, this was the best cheesecake. I bake a lot for fun, it’s my stress relief, but I made this for my friend’s birthday and surprised her with this at our friend lunch today. EVERYONE was raving about it and asking for the recipe. I will for sure make this again.

    This was my first time making a cheesecake with a water bath so I was nervous, I almost missed adding the melted chocolate to the batter (oops) but remembered after I added the sour cream. It still turned out awesome. I don’t think I’ll ever make a cheesecake in a springform pan again after this – it turned out FANTASTIC. Thanks so much for this amazing recipe.

    Side note… my ganache didn’t ever get thick enough that I could pipe it into swirls. I had it in the freezer for a half hour too. So I ended up spreading it around the edges and filled in with the caramel, and then did whipped cream swirls instead.

    Seriously can’t say enough positive things about this cheesecake!! LOVED IT!

    1. awesome! thankyou for the feedback! Ganache sometimes takes a whole day to firm up, depending on the conditions in your house

  20. Hi Gretchen! I’m exploring the world of cheesecakes right now and honestly, i want to try all your cheesecakes. and i will start with the red velvet and the salted caramel chocolate cheesecakes. just got a quick question, will a 6 inch pan be enough for half of the recipe? Thanks!

    BTW I love that you hate the springform pan! 🙂

    1. LOL to springforms! Yes to 6″ for half recipe, you may have a bit extra batter but perfect for a tasty treat for the chef! Bake extra in a ramekin or cupcake mold

  21. Ahhhhhhhhhhhmaaaaaaaaaaaaaaazzzzzzzzzzzzzing! Seriously!
    I made this cheesecake for my boyfriend’s birthday… A) because he loves cheesecake. B) because he loves salted caramel. C) because he loves chocolate. And D) to obliterate the memory of his crazy ex-girlfriend’s (allegedly) “to die for” aka basic witch cheesecake 😉

    Honestly, I was tired of him raving on and on about it….. so I searched and found Gretchen’s OMG amazing looking recipe and decided to tackle it. How did it go?? Success!! Home Run!!! Touchdown!!! Nothing but Net!! This really is THE cheesecake to put all of the other cheesecakes he’s had to shame… I was impressed – the final product looked exactly like Gretchen’s pics!

    Honestly, I was worried about having build on so many different recipes… but your directions are straightforward and easy to follow. I just did some advance planning and spread the baking out over 2 days, then made the ganache on the third day… I bought some amazing burnt caramel sauce from my favourite chocolatier instead of making my own (lol a small cheat yes) and topped the ganache rosettes off with milk chocolate marshmallow cream truffles rolled in caramelized hazelnuts. Needless to say he LOVED this cake! So much so, he’s even offered to buy me all the chocolate & caramel, so I can make it again for him. A THOUSAND THANKS GRETCHEN!!! Your talent is beyond belief and I LOVE your youtube tutorials. xoxo

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