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This Caramel Chocolate Chip Cheesecake recipe is a vanilla cheesecake base is studded with chocolate chips for days & topped with the most buttery, delicious homemade caramel sauce! Slow Cooker Chocolate Caramel Ginger Cheesecake & A Giveaway – Domestic Gothess. Decadent chocolate, caramel and ginger cheesecake with a gingersnap crust and salted caramel topping. You can have Caramel Chocolate Cheesecake using 10 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Caramel Chocolate Cheesecake

1. Prepare of Cream cheese.
2. It’s of Sour cream.
3. You need of Granulated sugar.
4. Prepare of Egg.
5. Prepare of Bitter chocolate.
6. You need of Brandy.
7. You need of Caramel Cream.
8. You need of Bottom:.
9. You need of Biscuits.
10. It’s of Melted butter (unsalted).

Chocolate Caramel Cheesecake Cake is a cheesecake smothered in a salted caramel sauce and surrounded by two layers of chocolate cake, all coated with homemade chocolate buttercream. You can either make your own caramel sauce, or buy premade from the store — homemade is worth it, but take the time to make sure it Served over the white chocolate cheesecake — a perfect dessert! chocolate caramel cheesecake. Garnish with caramel or chocolate sauce if desired. Rich and smooth, this intense chocolate cheesecake is laced with caramel and crowned with praline pecans for some complementary crunch.

Caramel Chocolate Cheesecake instructions

1. Preparations: Line the bottom and sides of the mold with parchment paper, and wrap the outside edges with aluminum foil. Boil water for the hot water bath..
2. Roughly mince the chocolate, and melt in the hot water bath. Preheat the oven to 170°C..
3. Make the crust: Break up the biscuits in a food processor, add butter once it has become crumbly, then blend again..
4. Pack into the bottom of the mold, and store in the fridge until use..
5. Place the cheese and sour cream in a bowl, mix until smooth, then add in the sugar, eggs, caramel, chocolate, and brandy in that order, mixing between each addition..
6. Pour into the mold, and gently drop the mold twice onto a work surface to remove any air pockets. Place into the oven in the pan of water, and bake in the hot water bath for 50 minutes..
7. After baking, drop the mold from a height of 15 cm onto a work surface to push out the hot air. Stick a knife between the mold and the paper, and go around the cake once..
8. Discard the hot water in the pan, return the cake to the oven, and let sit for one hour. Take it out to cool, let it rest in the mold overnight, and it's done..

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