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Salted Caramel Chocolate Cheesecake

Salted Caramel Chocolate Cheesecake

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PHILADELPHIA Cream Cheese

Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 20.5 g
  • 32%
  • Carbs:
  • 36.8g
  • 12%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
  3. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.
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Reviews

bmh466
4
12/24/2012

There may be an error in the crust ingredients though, I had to double it for it to cover my pan, and yet the cheese mix fit very well.

Renee
2
4/7/2014

There isn't enough crust(oreos) to cover the bottom of the pan. I added about 8 more cookies, but no more butter. I used gluten free Joe Joe's instead of oreos. I loved the cream cheese part. It was smooth and creamy. I added some carmel sauce after plating the pieces and omitted the salt. I will definitely use this recipe again.

ChocolateLabLover
1
10/9/2013

This was just too rich.