Wednesday, November 17, 2010

Chocolate Caramel Cheesecake

Cheesecake.  Chocolate.  Caramel.  What more could you ask for on a cold, rainy day?


  • Filling
    • 1 cup sugar
    • 3/4 cup heavy whipping cream
    • 8 oz bittersweet chocolate, chopped
    • 1/2 cup sour cream
    • 3 packages (8 oz. each) cream cheese, softened
    • 4  eggs
    • 1 tsp vanilla
  • Crust
    • 1 1/2 cups crushed chocolate graham cracker crumbs
    • 8 tbsp melted butter
  • Dipping caramel, if desired (like you get at halloween to dip apples)


  1. Put sugar in a medium pot.  Cook over low heat, stirring regularly until it melts and develops a deep brown color.  (If you're interested, it turns brown due to the Maillard reaction)
  2. Add the heavy whipping cream (you'll get a ton of steam) and stir until mixed.
  3. Remove from the heat and add the chocolate.  Once mixed, add the sour cream.
  4. In a large mixing bowl, whip the cream cheese until fluffy.  Pour in the caramel/chocolate mixture and mix well.
  5. To make the crust, pour the melted butter over the cracker crumbs.  Press into the bottom and sides of a 9-inch springform pan.
  6. Pour the filling into the pan.
  7. Fill a large baking pan with hot water.  Place on the lowest rack in the oven.  (The moisture will help keep the cheesecake from drying out)
  8. Bake cake on the middle rack in the over at 350ºF for 55 minutes.  The sides will be set, but the center will still be wobbly.
  9. Cool on a wire rack.
  10. Slice and serve.  Top with dipping caramel.

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