Description
Salted caramel chocolate cheesecake cake brings together rich chocolate and creamy caramel in a dessert that will make your taste buds dance with pure delight. Smooth layers of chocolate cake and tangy cheesecake create a spectacular treat perfect for special celebrations.
Ingredients
Scale
Primary Cake Ingredients:
- 2 (227g | 8 oz) packages full fat cream cheese
- 5 large eggs
- 1 (500ml) container full fat sour cream
- 1 cup (200g | 7 oz) granulated sugar
- 3 tablespoons tapioca starch
- 1 teaspoon pure vanilla extract
- ½ teaspoon Himalayan salt
- 1 lime or ½ lemon juice
Supporting Base Ingredients:
- 2½ cups graham cracker crumbs
- ½ cup butter, melted
- ½ cup granulated sugar
- ½ cup pecans
Finishing/Garnish Ingredients:
- 1½ cups salted caramel
- ¼ cup light brown sugar, packed
- ½ cup pecans, coarsely chopped
- 1 cup walnuts, coarsely chopped
- 2 tablespoons butter
- ¼ teaspoon Himalayan salt
- ¾ cup (115g) cacao paste
- ¼ cup (60ml) whole milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- ½ cup (120ml) full fat sour cream
- 2 tablespoons raw honey
- 1 cup whipped cream
- Semi-sweet chocolate chips (optional)
Instructions
- Craft the salted caramel first, allowing ample cooling time.
- Toss walnuts, brown sugar, pecans, 2 tbsp butter, and ¼ tsp salt into a small pan.
- Cook the mixture over medium-high heat until butter bubbles, stirring constantly for one minute.
- Transfer praline to parchment paper and let cool completely.
- Heat oven to 375°F and line a 9-inch springform pan with parchment paper.
- Grease pan sides with butter.
- Pulse graham cracker crumbs, ½ cup pecans, and ½ cup sugar in food processor until sandy.
- Add ½ cup melted butter and blend until combined.
- Press mixture firmly into pan bottom and sides.
- Bake crust for 10 minutes, then cool.
- Boil 4 cups water.
- Whip 2 packages cream cheese until ultra-smooth in mixer.
- Add 1 container sour cream and blend thoroughly.
- Mix in 1 cup sugar, vanilla extract, and citrus juice.
- Add 5 eggs one at a time, ensuring each incorporates fully.
- Blend in ½ tsp salt and 3 tbsp tapioca starch.
- Separate half the cheese mixture into a separate bowl.
- Fold ½ cup salted caramel into remaining mixture.
- Add 1 cup melted chocolate to reserved mixture.
- Spread ½ cup salted caramel over crust.
- Layer chocolate cheese mixture on caramel.
- Sprinkle half the praline over chocolate layer.
- Carefully pour caramel cheese mixture on top.
- Drizzle ¼ cup salted caramel over final layer.
- Wrap pan in foil and place in water bath.
- Reduce oven to 350°F and bake 25 minutes.
- Lower temperature to 250°F and bake 75 more minutes.
- Turn off oven, leaving cake inside for one hour.
- Refrigerate uncovered for 6-8 hours.
- Combine ½ cup sour cream, milk, honey, butter, and vanilla in saucepan.
- Pour hot mixture over chopped chocolate, letting sit 2-3 minutes.
- Whisk until smooth chocolate glaze forms.
- Pour glaze over cheesecake, spreading gently.
- Pipe 1 cup whipped cream around cake edges.
- Sprinkle remaining praline and chocolate chips on top.
- Drizzle additional salted caramel for final touch.
- Refrigerate in sealed container up to one week.
Notes
- Salted caramel takes time to cool, so prepare it first to ensure it’s ready when needed.
- The praline adds a delightful crunch, so make sure to cook it until the butter bubbles and the nuts are perfectly toasted.
- Use a water bath when baking the cheesecake to prevent cracking and ensure a smooth, creamy texture.
- For a gluten-free version, swap graham crackers with gluten-free cookies or ground nuts in the crust.
- Prep Time: 45 minutes
- Cook Time: 1 hour 50 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 493 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 15 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 115 mg