Salted Caramel Chocolate Cheesecake Cake



For the cheesecake:
2 pkg (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
For the cake:
1 recipe chocolate layer cake (9inch layers)- homemade or cake mix is fine

For the frosting:
1 cup unsalted butter, softened
1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
4 cup 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


For the cheesecake:
Preheat the oven to 325 degrees. Using a large roasting pan on the bottom 2/3 of the oven, also preheat the pan!
Prepare the springform pan by wrapping the bottom of the pan (outside) with a double layer of foil. Spray pan with non-stick cooking spray and line the bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water for later use.
Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each addition.
Stir in sour cream, heavy cream and vanilla. Pour into prepared 9-inch springform pan. Place the dish in the center of the preheated roasting tin in the oven. Slowly pour boiling water into the drip pan, until there is about an inch of water on the sides of the drip pan.
Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30 minutes. Remove and let cool completely on the counter.
Once cool, transfer the entire springform pan to the freezer for several hours or overnight. I put it in the freezer for about 2 hours. ** If you use it within 24 hours, feel free to just refrigerate the cheesecake!
For the cake layer:
Prepare the chocolate cake according to the directions on the package for a 9-inch cake. Or, like me, bake a homemade dark chocolate cake using THIS recipe
For the icing:
Beat butter in a large mixing bowl for 2-3 minutes, until frothy. Add the caramel sauce, powdered sugar, milk and kosher salt.
Beat for 4 to 5 minutes until tender and creamy.
To assemble:
On a cake tray, lay a layer of chocolate cake, top with cheesecake. Then add the other layer of chocolate cake. Spread frosting all over cake, sides and top.
Refrigerate the frozen cake while you prepare the chocolate ganache.
For the ganache:
In a microwave-safe bowl, combine the dark chocolate and heavy cream. Heat for 30 seconds. Stir and heat for an additional 30 seconds. Whisk for several minutes until smooth. Let cool slightly.
Once cooled. Spread over the top of the cooled cake. Drizzle with 2 Tbsp. Remaining tablespoons of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate the cake until ready to serve!
recipe source:


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