Decadent Caramel Chocolate Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
16
ingredients
- 1 cup Oreo cookie crumbs
- 1⁄4 cup butter, melted
- 24 ounces cream cheese
- 2 (300 ml) cans sweetened condensed milk (divided)
- 1 (170 g) package baker bittersweet chocolate
- 1 (300 g) package semi-sweet chocolate chips
- 4 eggs
- 30 caramels
- 4 tablespoons milk
directions
- Preheat the oven to 300°F.
- Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
- Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
- Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
- Mix the melted chocolate into the cream cheese mixture until evenly blended.
- Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
- Pour mixture over the oreo crumbs in the pan and smooth the top.
- Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
- Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
- Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
- Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
- Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
- When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
- Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.
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Reviews
-
I made this cheesecake this week and let me tell you it is WONDERFUL! Just like something you would get at a gourmet cheesecake place. I didn't use all the chocolate that was called for. I used about 3/4 of each bitter and bittersweet chocolate. If you love thick, soft, gooey caramel and sweet chocolate cheesecake with that "bite" the dark chocolate gives...you'll adore this cake. One thing I would change is to make more of a crust. I'll try a cup and a half of cookie crumbs next time. WONDERFUL RECIPE!
RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...