Chocolate Caramel Topped Cheesecake Recipes

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CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

Provided by -OLIVE-

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
⅓ cup white sugar
½ cup butter, melted
30 individually wrapped caramels, unwrapped
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
1 teaspoon vanilla extract
3 eggs

Steps:

  • In a medium bowl, combine graham cracker crumbs, sugar and melted butter. Mix well and press into the bottom and 1 inch up the sides of a 9 inch springform pan. Pour on melted caramel/pecan mixture and chill for 30 minutes.
  • To make the Caramel Filling: In a small saucepan, combine caramels and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Preheat oven to 325 degrees F (165 degrees C).
  • In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
  • Bake in the preheated oven for 50 minutes, or until center is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

CHOCOLATE-CARAMEL TOPPED CHEESECAKE



Chocolate-Caramel Topped Cheesecake image

We serve this dessert at our house on special occasions. The topping on the cheesecake tastes like turtle candy.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 16

1-1/3 cups shortbread cookie crumbs
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup milk
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 egg yolk, lightly beaten
TOPPING:
1/2 cup semisweet chocolate chips
1-1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat the cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on a baking sheet., Bake at 325° for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight., Remove side of pan. In a microwave, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 283 calories, Fat 17g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 140mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 4g protein.

CARAMEL CHEESECAKE



Caramel Cheesecake image

The gooey caramel on top really makes this cheesecake. It's definitely a family favorite. -Rena Fields, Sackets Harbor, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 13

2 cups crushed vanilla wafers (about 60 wafers)
3 tablespoons sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs
CARAMEL SAUCE:
1 package (14 ounces) caramels
1 can (5 ounces) evaporated milk
1 cup chopped walnuts

Steps:

  • Preheat oven to 375°. In a small bowl, mix wafer crumbs and sugar; stir in butter. Press onto bottom and 3/4 in. up sides of a greased 10-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in flour and vanilla. Add eggs; beat on low speed just until blended. Pour into prepared crust. Place pan on a baking sheet., Bake 30-35 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a large heavy saucepan, melt caramels with milk over low heat; stir until smooth. Stir in walnuts. Cool to room temperature. Remove rim from springform pan. Serve cheesecake with caramel sauce.

Nutrition Facts : Calories 352 calories, Fat 19g fat (9g saturated fat), Cholesterol 72mg cholesterol, Sodium 208mg sodium, Carbohydrate 42g carbohydrate (31g sugars, Fiber 1g fiber), Protein 7g protein.

LAYERED CHOCOLATE CARAMEL CHEESECAKE



Layered Chocolate Caramel Cheesecake image

Drizzle with caramel and chocolate if desired.

Provided by t. voll

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 3h56m

Yield 12

Number Of Ingredients 11

2 cups graham cracker crumbs
½ cup butter, melted
⅓ cup white sugar
30 caramel candies
3 tablespoons milk
¾ cup chopped pecans
1 cup semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • Mix graham cracker crumbs, butter, and 1/3 cup sugar in a bowl. Press mixture into the bottom and up the sides of a 9- to 10-inch springform pan to form crust.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place caramels and milk in a small saucepan over medium heat; stir until smooth, 5 to 8 minutes. Stir in pecans; pour mixture into the crust. Refrigerate until ready to use.
  • Melt chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Let cool slightly.
  • Beat cream cheese in a bowl using an electric mixer on high speed until light and fluffy. Add 3/4 cup sugar, eggs, and vanilla extract. Stir in the melted chocolate. Beat until well blended; pour cheesecake filling into the crust.
  • Bake in the preheated oven until center is almost set, 40 to 50 minutes. Cover cheesecake and refrigerate for at least 3 hours.

Nutrition Facts : Calories 623.8 calories, Carbohydrate 59.8 g, Cholesterol 130.5 mg, Fat 41.1 g, Fiber 1.9 g, Protein 9.3 g, SaturatedFat 21.3 g, Sodium 387.4 mg, Sugar 47.3 g

CHOCOLATE CARAMEL TOPPED CHEESECAKE



Chocolate Caramel Topped Cheesecake image

Got this from a little booklet with my last TOH magazine. Haven't tried it, but wanted to post it here for later!

Provided by Doglover61aka Earnh

Categories     Cheesecake

Time 1h

Yield 12-14 serving(s)

Number Of Ingredients 14

1 1/3 cups crumbled shortbread cookies
1/4 cup melted butter
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 tablespoon vanilla extract
1 cup milk
2 tablespoons all-purpose flour
2 eggs
1 egg yolk
1/2 cup semi-sweet chocolate chips
1 1/2 teaspoons shortening
1/2 cup coarsely chopped pecans, toasted
2 tablespoons caramel ice cream topping

Steps:

  • In a bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 9 inch springform pan; set aside.
  • In a large mixing bowl, beat cream cheese, sugars and vanilla until smooth. Beat in milk and flour. Add eggs and egg yolk, beating on low speed just until combined. Pour into crust. Place on baking sheet.
  • Bake at 325 for 45-50 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate for at least 6 hours or overnight.
  • Remove side of pan. In a microwave safe bowl, melt chocolate chips and shortening; stir until smooth. Top the cheesecake with pecans; drizzle with chocolate mixture and caramel topping. Refrigerate leftovers.

Nutrition Facts : Calories 412.6, Fat 31.4, SaturatedFat 17.4, Cholesterol 126.4, Sodium 231.7, Carbohydrate 27.9, Fiber 0.9, Sugar 21.2, Protein 7.1

DECADENT CARAMEL CHOCOLATE CHEESECAKE



Decadent Caramel Chocolate Cheesecake image

This cheesecake is true decadence. Not for the timid or those who don't love dark chocolate and caramel. Do not look at the calorie count at the side of the page. This is a special occasion cake that will make chocolate lovers say OMG.

Provided by _Pixie_

Categories     Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

CHOCOLATE CARAMEL CHEESECAKE



Chocolate Caramel Cheesecake image

Categories     Cake     Cheese     Chocolate     Dessert     Bake     Shavuot     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 8

1 crumb-crust recipe , made with finely ground chocolate wafer cookies
1 cup sugar
3/4 cup heavy cream
8 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8-oz) packages cream cheese, softened
4 large eggs
1 teaspoon vanilla

Steps:

  • Make crumb crust as directed in separate recipe, using chocolate wafer cookies instead of graham crackers.
  • Preheat oven to 350°F.
  • 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. 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.
  • 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.
  • 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.
  • 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. Bring to room temperature before serving.

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