Zutaten für Decadent Caramel Chocolate Cheesecake
- Oreo Cookie Crumbs
- Butter
- 2 (8 ounce) packages cream cheese, softened
- Sweetened Condensed Milk
- 4 ounces bittersweet chocolate
- Semi Sweet Chocolate Chips
- 4 large eggs
- 14 caramel candies (unwrapped)
- ½ cup heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Decadent Caramel Chocolate Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Decadent Caramel Chocolate Cheesecake
- Preheat oven to 300°F (150°C).
- Crush 1 ½ cups Oreo cookies into fine crumbs. Melt 6 tablespoons (3 ounces) unsalted butter. Combine crumbs and melted butter; press firmly into the bottom of a 9-inch springform pan.
- In a large bowl, beat 2 (8 ounce) packages cream cheese until smooth. Gradually add 1 ⅓ (14 ounce) cans sweetened condensed milk, beating until completely smooth and creamy.
- In a microwave-safe bowl, melt 12 ounces semi-sweet chocolate chips and 4 ounces bittersweet chocolate in 30-second intervals, stirring until smooth.
- Pour melted chocolate into the cream cheese mixture; mix until well combined.
- Add 4 large eggs one at a time, mixing gently after each addition. Be careful not to overmix.
- Pour batter over the Oreo crust in the prepared pan. Smooth the top.
- Bake for 55-60 minutes, or until the cheesecake is set around the edges but the center is slightly jiggly.
- Remove from oven and run a thin knife around the edge of the pan to loosen.
- Let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours (preferably overnight).
- For the caramel topping: In a microwave-safe bowl, combine ½ cup heavy cream and ⅔ (7 ounce) can sweetened condensed milk. Add 14 caramel candies (unwrapped). Microwave in 30-second intervals, stirring until caramels are completely melted and sauce is smooth.
- Once the cheesecake is chilled, carefully remove the sides of the springform pan. Place on a serving plate.
- Spread the caramel topping evenly over the cheesecake. Refrigerate for at least 30 minutes before serving.
- Alternative: Refrigerate the cheesecake without the topping for at least 4 hours, then make and add the caramel topping just before serving.
- To serve: Drizzle extra caramel sauce over each slice.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
191g
Fat
89g
Carbs
17g
