Caramel Chocolate Cheesecake Recipe

Chocolate cheesecake. Two thumbs up. Caramel cheesecake. Two thumbs up. Caramel chocolate cheesecake. Four thumbs up?! It’s very possible with this caramel chocolate cheesecake recipe!

I have a great friend who just absolutely loves chocolate! He can have chocolate ice cream with chocolate syrup and chocolate sprinkles and not even bat an eye! I’ve never been that much of a choc-o-holic myself, but he absolutely loves this recipe! The funny part is so do I.

This recipe is great to make because not only does he love it (with all the chocolate), but so do I (with the chocolate caramel combo).

This caramel chocolate cheesecake recipe is perfect for birthdays, nights in, or special occasion parties. You too will find that this easy chocolate cheesecake is a huge crowd pleaser! Try one out for yourself.

Ingredients:

• 3 (8-oz) packages cream cheese, softened
• 1/2 cup sour cream
• 1 cup sugar
• 8 oz fine-quality bittersweet chocolate (not unsweetened), chopped
• 1 chocolate wafer premade crust (or your favorite recipe!)
• 3/4 cup heavy cream
• 4 large eggs
• 1 teaspoon vanilla

Directions:
1) Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

2) Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3) Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.

4) Put springform pan with crust in a shallow baking pan. Pour filling into crust and bake in baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken.

5) Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Cake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate.

Yum-o! Such a great partnership between caramel and chocolate… you’re sure to wonder why you didn’t stumble across this tasty recipe sooner! Enjoy all you can and wash it down with a big glass of milk…you just might need it.