Chocolate and caramel is one of my favorite flavor pairings of all time, and this chocolate caramel cheesecake recipe is the ultimate combination of the two! To make this stunning dessert, I layered caramel cheesecake and chocolate cheesecake in a buttery graham cracker crust, then topped it off with a coating of chocolate ganache. This layered cheesecake is a real show-stopper and takes much less effort than you’d expect!
Layered Chocolate and Caramel Cheesecake
I absolutely love cheesecake, and this chocolate and caramel cheesecake recipe is the queen of them all! I mostly whip out this dessert for holidays and special occasions, so I know the time it takes is well worth it to impress guests.
To make this layered cheesecake, I start with a simple cheesecake batter. Then I split it and flavor half with chocolate chips, and half with caramel. It all bakes inside of my homemade graham cracker crust, then I finish it with a 2-ingredient chocolate ganache.
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One Simple Tip!
To prevent clumping and create a smoother cheesecake batter, make sure to fully cream the cream cheese mixture. To do this, it’s important to soften the cream cheese before beginning. Just set it out on the counter top 30 minutes to 1 hour ahead of time.
Chocolate Caramel Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- 9-inch Springform Pan
- Stand Mixer
Ingredients
For the Crust:
- 4½ cups crushed graham crackers (about 40 cracker sheets)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 cup unsalted butter melted (2 sticks)
For the Cheesecake:
- 24 ounces cream cheese room temperature (3 bricks)
- ⅓ cup granulated sugar
- ⅓ cup heavy cream room temperature
- 2½ teaspoons lime juice (from 1¼ limes)
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- 3 large eggs room temperature
- 1½ tablespoons cornstarch
For the Caramel Layer:
- ½ cheesecake batter (see above)
- ⅓ cup caramel sauce store-bought or homemade
For the Chocolate Layer:
- ½ cheesecake batter (see above)
- ⅓ cup chocolate chips melted
For the Ganache:
- 5 tablespoons heavy cream
- ⅔ cup chocolate chips
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a piece of parchment paper, then line the sides with a long piece of parchment paper. Set aside.
Make the Crust:
- Mix the graham crackers, sugar, and brown sugar in a medium-sized bowl. Add the melted butter and stir until the mixture resembles wet sand.4½ cups crushed graham crackers, ¼ cup granulated sugar, ¼ cup brown sugar, 1 cup unsalted butter
- Press the crust mixture into the bottom and sides of the springform pan. The crust will be very thick. Place the springform pan into the fridge to chill for 20 minutes while you make the cheesecake batter.
Make the Cheesecake Batter:
- Place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that it is smooth and creamy. Use a rubber spatula to scrape the sides of the bowl down.24 ounces cream cheese, ⅓ cup granulated sugar
- Add in the heavy cream, lime juice, vanilla, and salt and beat together until combined. Add in the eggs and beat together for 15 seconds.⅓ cup heavy cream, 2½ teaspoons lime juice, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 large eggs
- Lastly, add in the cornstarch and beat together to incorporate.1½ tablespoons cornstarch
Flavor the Cheesecake Layers:
- Divide the cheesecake batter into 2 medium-sized bowls. For the caramel layer, mix half of the cheesecake batter and the caramel together until combined.½ cheesecake batter (see above), ⅓ cup caramel sauce
- For the chocolate layer, mix half of the cheesecake batter and the melted chocolate together until combined.½ cheesecake batter (see above), ⅓ cup chocolate chips
Bake the Cheesecake:
- Take the crust out of the refrigerator and pour the caramel cheesecake batter into it in a smooth layer. Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a large baking pan or broiler pan. Fill the broiler pan with 1 inch of warm water to create a water bath. Place the pans into the oven to bake for 50 minutes. Once baked, remove from the oven and place on a cooling rack to cool slightly for 5 minutes.
- Gently spoon the chocolate cheesecake batter on top of the caramel layer. Gently tap the sides of the pan to get the chocolate layer smooth. Do not smooth out with a spoon or rubber spatula, as this can cause the chocolate batter to go down into the caramel layer. Place the pans back into the oven to bake for 30 minutes.
- Once baked, turn the oven off and let the cheesecake rest inside with the door closed for 30 minutes. Prop the oven door open slightly and let the cheesecake rest for another 30 minutes. Once rested, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover and place in the refrigerator to chill for at least 8 hours.
Make the Chocolate Ganache:
- To make the ganache, heat the heavy cream in a microwave safe bowl for 1 minute. Pour the heated heavy cream on top of the chocolate chips. Let stand for 1 minute to allow the chocolate to melt before mixing until smooth.5 tablespoons heavy cream, ⅔ cup chocolate chips
- Once the cheesecake has chilled, uncover and pour the ganache on top. Smooth out. Release the springform and remove the sides from the cheesecake. Slice and serve.
Notes
- Follow all of the directions completely, as this cheesecake recipe has come about through many trials and tests. The mixing times and bake times are precisely what they should be to achieve the perfect cheesecake!
- Be sure to scrape the sides of the bowl down so that no lumps remain. If you should have any lumps at the end of making the batter, use a rubber or wooden spatula to press the lumps against the side of the bowl to dissipate them.
- Do not skip the water bath. This aids in the prevention of cracking. The steam helps to bake the cheesecake evenly.
- Be sure to let the cheesecake rest both with the door closed and the door propped open after it has been baked. Allowing it to rest with the door closed lets it finish baking through gently. Letting it rest with the door propped open allows it to slowly cool down. Pulling the cheesecake out of the oven without allowing it to rest will cause a temperature shock creating severe cracking.
- The cheesecake will be slightly jiggly in the center after it is done baking. It is imperative that it chills to allow it to finish setting up completely.
- When making the ganache, I find that an immersion blender makes quick and easy work of bringing the ganache together versus whisking it together by hand. The immersion blender also ensures that there are no remaining lumps of chocolate chips in the ganache.
How to Make Caramel Chocolate Cheesecake Step-by-Step
Gather Ingredients: Gather the list of ingredients for this cheesecake recipe. Bring the cream cheese, heavy cream, and eggs to room temperature, then juice the limes.
Prep for the Crust: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with a piece of parchment paper, then line the sides with a long piece of parchment paper. Set it aside. Crush the graham crackers and melt the butter.
Mix the Crust: To make the crust, mix 4½ cups of graham cracker crumbs, ¼ cup of granulated sugar, and ¼ cup of brown sugar in a medium-sized bowl. Then add 1 cup of melted unsalted butter, and stir until the mixture resembles wet sand.
Chill the Crust: Press the cheesecake crust mixture into the bottom and sides of the springform pan. It will be very thick. Place the springform pan into the fridge to chill for 20 minutes while you make the cheesecake batter.
Make the Batter: Place 24 ounces (3 bricks) of softened cream cheese and ⅓ cup of granulated sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that it is smooth and creamy. Use a rubber spatula to scrape down the sides of the bowl. Then add in ⅓ cup of heavy cream, 2½ teaspoons of lime juice, 1 teaspoon of pure vanilla extract, and 1 teaspoon of salt. Beat everything together until well combined. Add in 3 large eggs and beat together for 15 seconds. Lastly, add in 1½ tablespoons of cornstarch and beat together to incorporate.
Divide the Batter: Divide the cheesecake batter into 2 medium-sized bowls.
Flavor the Batters: For the caramel layer, mix half of the cheesecake batter and ⅓ cup of caramel sauce together until combined. For the chocolate layer, mix half of the cheesecake batter and ⅓ cup of melted chocolate chips together until combined.
Bake the Cheesecake: Take the crust out of the refrigerator and pour the caramel cheesecake batter into it in a smooth layer. Wrap the bottom and sides of the springform pan with tin foil to prevent any water from seeping in. Place the springform pan into a large baking pan or broiler pan. Fill the broiler pan with 1 inch of warm water to create a water bath. Place the pans into the oven to bake for 50 minutes. Once baked, remove from the oven and place on a cooling rack to cool slightly for 5 minutes.
Layer the Cheesecake: Gently spoon the chocolate cheesecake batter on top of the caramel layer. Gently tap the sides of the pan to get the chocolate layer smooth. Do not smooth out with a spoon or rubber spatula, as this can cause the chocolate batter to go down into the caramel layer. Place the pans back into the oven to bake for 30 minutes. Once baked, turn the oven off and let the cheesecake rest inside with the door closed for 30 minutes. Prop the oven door open slightly and let the cheesecake rest for another 30 minutes. Once rested, remove from the oven, unwrap the tinfoil and place the springform pan onto a cooling rack to cool completely. Once the cheesecake has cooled, cover and place in the refrigerator to chill for at least 8 hours.
Make the Ganache: To make the ganache, heat 5 tablespoons of heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream on top of ⅔ cup of chocolate chips. Let stand for 1 minute to allow the chocolate to melt before mixing until smooth.
Top and Serve: Once the cheesecake has chilled, uncover and pour the ganache on top, and smooth it out. Release the springform and remove the sides from the cheesecake. Slice and serve chocolate caramel cheesecake chilled.
How to Store and Freeze
Store chocolate caramel cheesecake in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 1 month. Let thaw in the refrigerator overnight before serving chilled.
I like to slice the cheesecake into individual slices, and then wrap each slice in plastic wrap really well. This makes it easy to thaw just one piece at a time!
More Cheesecake Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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