Decadent Caramel Cheesecake Recipes

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

Ingredients

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

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

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

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.

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