Description
This Decadent Caramel Chocolate Cheesecake combines a buttery shortbread crust, silky cheesecake, rich caramel, and glossy ganache into one luxurious dessert. Perfect for celebrations or as a make-ahead treat!
Ingredients
Scale
Shortbread Crust:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Caramel Layer:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cubed
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
Optional Garnishes:
- Sea salt flakes
- Chocolate shavings or curls
- Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and prepare the crust by mixing butter, sugar, flour, and salt. Press into a springform pan and bake for 12–15 minutes.
- Beat cream cheese, sugar, and flour. Add eggs one at a time, followed by heavy cream and vanilla. Pour over the cooled crust.
- Bake at 325°F (160°C) for 50–60 minutes. Cool slowly to prevent cracks.
- Make caramel by heating sugar and water until amber. Add cream, butter, salt, and vanilla. Pour over the cheesecake and chill.
- Prepare ganache by combining hot cream with chocolate chips and butter. Spread over the caramel layer and chill until set.
- Garnish as desired, slice, and serve.
Notes
- Cheesecake must chill for several hours for the best texture.
- Use a springform pan for easy removal.
- Leftovers can be stored in the fridge for 3 days or frozen for up to 2 months.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American