Chocolate Caramel Cheesecake

Chocolate Caramel Cheesecake, a vegetarian American classic that tantalizes your taste buds with its luscious chocolate and caramel flavors. This dessert is perfect for special occasions or a sweet treat at home. Please note, it contains dairy, eggs, and gluten, making it unsuitable for those with related allergies.

With its velvety texture and deep flavor profile, this cheesecake is versatile enough to impress at dinner parties or family gatherings. Packed with nutrients, it offers a satisfying dessert option for those following a vegetarian diet.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature, ensuring you get the best price per serving.

Try making this Decadent Chocolate Caramel Cheesecake today and elevate your dessert game with EasyChef Pro!

Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 525 minutes

Overview

This Baked Chocolate Caramel Cheesecake is a decadent dessert that combines the richness of chocolate with a subtle caramel flavor. It's perfect for special occasions or when you want to indulge in a luxurious treat. The creamy texture and distinct flavors make it a favorite among cheesecake lovers.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Gluten

Cuisine

American

Ingredients

• 2 Cups graham cracker crumbs
• 0.5 Cups cocoa powder
• 1 Cup sugar
• 0.75 Cups butter, melted
• 2 Cups sugar
• 0.75 Cups water
• 1.5 Cups heavy cream
• 8 Ounces (oz) bittersweet chocolate, chopped
• 0.75 Cups sour cream
• 3 8 Ounces (oz) cream cheese
• 4 Whole eggs
• 1 Tablespoon (tbsp) vanilla extract

Steps

1. Preheat the oven to 350°F (175°C). Lightly coat a 10-inch springform pan with nonstick cooking spray.
2. In a bowl, combine graham cracker crumbs, cocoa powder, and 1 cup of sugar. Toss with melted butter and press the mixture into the bottom and 1 to 2 inches up the sides of the prepared springform pan.
3. In a large, heavy-bottomed pot, bring 2 cups of sugar and water to a boil. Reduce heat to medium-low and cook without stirring until the mixture turns a deep golden color, about 30 to 45 minutes.
4. Remove from heat and carefully pour in the heavy cream (the mixture will bubble vigorously). Return to low heat and stir until completely liquefied. Stir in the chocolate until melted, then add the sour cream. Remove from heat and set aside.
5. In an electric mixer, beat the cream cheese until fluffy. Add the caramel mixture and blend well, scraping the sides of the bowl occasionally.
6. Add eggs one at a time, scraping the bowl after each addition. Add vanilla with the last egg and mix until well incorporated. Pour the mixture into the prepared pan.
7. Place the pan into a hot water bath with water coming halfway up the sides of the springform pan. Bake in the center of the preheated oven until the center has set, about 1 hour and 15 minutes. The cheesecake is done when the middle 3 or 4 inches are still a little wobbly.
8. Chill completely before serving.

Enjoy your rich and creamy Baked Chocolate Caramel Cheesecake!