Chocolate Caramel Cheesecake

May 9, 2010 / By Foodland

Chocolate Caramel Cheesecake

Heaven in just one bite
Course Dessert
Servings 2 Servings


  • Crust
  • 16 Oreo cookies
  • Ganache
  • 1 egg yolk
  • 3 tablespoons granulated sugar
  • 0.25 teaspoon vanilla extract
  • 0.5 cup heavy whipping cream
  • 0.5 12 oz. dark chocolate Hershey's chocolate bar
  • Cheesecake batter
  • 2 1/2 cups cream cheese (4 1/2 each 8 oz. brick)
  • 1 1/2 cups granulated sugar
  • 6 whole eggs
  • Ganache
  • Caramel Topping
  • 1 16 oz. Hershey's caramel topping


  1. Prepare two 8" round cake pan with grease and a parchment round on the bottom.
  2. Crush the Oreo cookies into small pieces.
  3. Evenly split the crushed Oreo cookies between the two cake pans and press into the bottom of the prepared cake pan.
  1. Whip the egg yolk, sugar and vanilla until light and fluffy in a mixing bowl.
  2. Place the heavy cream into a large sauce pan and heat to about 200 degrees.
  3. Add in the chocolate and gently blend with a whisk until the chocolate is completely melted.
  4. Stir the hot chocolate cream into the egg yolk mixture and keep stirring until emulsified.
  5. Let the ganache cool and place in an air tight container.
  6. Store the ganache in the refrigerator.
Cheesecake Batter
  1. Cream the cream cheese and sugar in a mixing bowl with a paddle attachment until smooth.
  2. Do not incorporate too much air into cheese mixture.
  3. Scrape the sides of the bowl down.
  4. Add in the eggs and mix until just combined.
  5. Scrape the bowl down again.
  6. Add in the 1 cup of ganache and incorporate until just combined, using low speed.
  7. Evenly split and pour the cheesecake batter into the two prepared pans.
  8. Place the cake pans into a larger baking pan with a rim at least 1/2"-1" high. Fill the larger pan with water about half way up to the rim.
  9. Bake at 250° for about 60 minutes.
  10. Check the doneness and continue baking for another 60 minutes or until the center of the cheesecake is slightly firm to the touch.
  11. Remove from the oven and cool at room temperature for about 30 minutes.
  12. Place into refrigerator to chill for at least one hour.
  13. When completely chilled and firm, you may serve straight from pan or from a serving dish.
  14. To serve from the a cake serving dish place the bottom of the cake pan into a larger pan of hot water for about 10 seconds.
  15. This will help release the crust and side of the cheesecake from the cake pan.
  16. Gently turn the cheesecake over and tap the sides of the pan onto a hard surface.
  17. This should release the cheesecake from the pan.
  18. Turn over onto serving dish.
Caramel Topping
  1. Place the caramel topping into a sauce pan and heat over low to medium heat stirring constantly.
  2. Reduce the sauce for about 5-10 minutes or until a thicker consistency results.
  3. Serve hot over a slice of cheesecake or chill slightly and pour over the entire cheesecake before cutting.
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