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Indulge in the rich, decadent world of desserts with our Salted Caramel Chocolate Cheesecake Cake. This recipe is a harmonious blend of creamy cheesecake, rich chocolate, and a hint of salty caramel, creating a symphony of flavors that will leave you craving more. Whether you’re a cheesecake lover or a chocolate enthusiast, this dessert offers the best of both worlds in every bite.
Why You’ll Love This Recipe
This recipe is perfect for those who love the combination of sweet and salty. The creamy texture of the cheesecake contrasts beautifully with the rich, dense chocolate cake layers. The homemade caramel sauce adds a luxurious touch, making it an unforgettable treat. Plus, it’s easy to adapt to gluten-free options by using gluten-free cookies and cake mixes.
Kitchen Equipment You’ll Need
- Springform pan
- Large roasting pan
- Mixing bowls
- Electric mixer
- Microwave-safe bowl
- Whisk
Ingredients
For the Cheesecake:
- 2 packages (8oz each) cream cheese, softened
- 2/3 cup granulated sugar
- Pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy cream
- 1 tsp vanilla extract
For the Cake:
- 1 recipe chocolate layer cake (9-inch layers) – homemade or cake mix is fine
For the Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce (homemade or jarred)
- 4 cups powdered sugar
- 2 Tbsp milk
- 1/2 tsp kosher salt
For the Ganache:
- 4 oz dark chocolate
- 1/3 cup heavy cream
- 2 Tbsp caramel sauce
- Pinch of kosher salt
Step-by-Step Instructions
For the Cheesecake:
- Preheat oven to 325°F (165°C). Place a large roasting pan in the oven to preheat.
- Wrap the bottom of a springform pan with a double layer of foil and spray with nonstick baking spray. Line the bottom with parchment paper.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add salt and eggs, one at a time, mixing thoroughly after each.
- Mix in sour cream, heavy cream, and vanilla extract. Pour the mixture into the prepared springform pan.
- Place the springform pan in the center of the roasting pan in the oven. Carefully pour boiling water into the roasting pan until it reaches about an inch up the sides of the springform pan.
- Bake for 45 minutes. Turn off the oven and leave the cheesecake inside for another 30 minutes. Cool completely on the counter, then freeze for several hours or overnight.
For the Cake Layer:
- Prepare a 9-inch chocolate cake according to your chosen recipe or package directions.
For the Frosting:
- Beat the softened butter in a large mixing bowl until fluffy.
- Add caramel sauce, powdered sugar, milk, and kosher salt. Beat until soft and creamy.
To Assemble:
- On a cake platter, place one layer of chocolate cake. Top with the cheesecake, then add the second chocolate cake layer.
- Spread frosting over the entire cake, covering the sides and top.
- Chill the frosted cake while preparing the ganache.
For the Ganache:
- In a microwave-safe bowl, combine dark chocolate and heavy cream. Heat for 30 seconds, stir, then heat for another 30 seconds. Whisk until smooth and let cool slightly.
- Spread the ganache over the chilled cake. Drizzle with caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate until ready to serve.
Tips for Success
- Ensure all ingredients are at room temperature for a smoother mixture.
- Boiling water in the roasting pan helps the cheesecake bake evenly and prevents cracking.
- Chill the cake thoroughly before serving for the best texture.
Additional Tips and Variations
- Use gluten-free cookies and cake mix if needed.
- Try adding a layer of crushed nuts for extra texture.
Nutritional Highlights (Per Serving)
Calories: 650 kcal | Carbohydrates: 65g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 150mg | Sodium: 350mg | Sugar: 55g
Frequently Asked Questions (FAQ)
Can I make this recipe ahead of time? Yes, the cake can be made a day in advance and stored in the refrigerator.
Can I use milk chocolate instead of dark chocolate? Certainly! It will result in a sweeter ganache.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 5 days.
Conclusion
This Salted Caramel Chocolate Cheesecake Cake is a must-try for anyone who loves a good dessert. Its layers of flavor and texture make it a showstopper for any occasion. Give it a try and let us know how it turned out for you. We’d love to hear your feedback and see your creations!
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