Salted Caramel Chocolate Cheesecake Cake

Introduction

The Salted Caramel Chocolate Cheesecake Cake is a dessert that combines rich chocolate and creamy cheesecake topped with a luscious salted caramel. It’s a treat for any celebration, whether it’s a birthday, holiday, or just a gathering of friends. This cake packs layers of flavors and textures that make every bite a delightful experience.

Why Make This Recipe

This recipe is perfect if you want to impress your family or friends with your baking skills. The combination of cheesecake, chocolate cake, and salted caramel is a crowd-pleaser. Plus, making this cake allows you to enjoy different elements: the creamy cheesecake, the moist chocolate layers, and the sweet and salty topping. It’s a great way to enjoy a classic dessert with an exciting twist!

How to Make Salted Caramel Chocolate Cheesecake Cake

Making a Salted Caramel Chocolate Cheesecake Cake involves several steps, but don’t worry! Once you follow the directions, you’ll have a stunning cake to enjoy.

Ingredients

2 packages (8 oz 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 teaspoon vanilla extract
1 recipe chocolate layer cake (9-inch layers)
1 cup unsalted butter, softened
1/2 cup caramel sauce
4 cups powdered sugar
2 tablespoons milk
1/2 teaspoon kosher salt
4 oz dark chocolate
1/3 cup heavy cream
2 tablespoons caramel sauce
Pinch of kosher salt

Directions

Preheat your oven to 325°F (163°C). Prepare a large roasting pan and place it in the oven on the lower 2/3 rack to preheat. Wrap the bottom of a 9-inch springform pan with two layers of foil and spray with nonstick spray. Line the bottom with parchment paper. Boil water for the water bath.
In a large bowl, beat cream cheese and sugar until smooth. Add salt and eggs, one at a time, mixing after each. Beat in sour cream, heavy cream, and vanilla until combined. Pour this mixture into the springform pan.
Place the springform pan in the roasting pan in the oven. Pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the springform pan. Bake for 45 minutes. Turn off the oven and let the cheesecake sit inside for 30 minutes. Remove and cool completely. If possible, freeze or refrigerate overnight.
Bake a 9-inch chocolate cake according to package instructions or use a homemade recipe.
In a bowl, beat softened butter until fluffy. Add caramel sauce, powdered sugar, milk, and salt. Beat until creamy.
Assemble your cake: On a platter, place one layer of chocolate cake, then top it with the cheesecake, and add the second layer of chocolate cake. Spread frosting over the entire cake and refrigerate.
Make the ganache: Combine dark chocolate and heavy cream in a bowl, heat in 30-second intervals until smooth. Let it cool, then spread it over the chilled cake. Drizzle with caramel sauce and sprinkle with salt. Refrigerate until ready to serve.

How to Serve Salted Caramel Chocolate Cheesecake Cake

Serve this decadent cake cold or at room temperature. Slice it into wedges and enjoy the layers of chocolate and creamy goodness in each bite. You could also add a dollop of whipped cream or some fresh fruit on the side for extra flair.

How to Store Salted Caramel Chocolate Cheesecake Cake

Store any leftover cake in the refrigerator. Keep it covered to maintain its freshness. It will stay delicious for up to 5 days. If you want to make it ahead of time, you can freeze the assembled cake, but for the best results, freeze it before adding the ganache and caramel topping.

Tips to Make Salted Caramel Chocolate Cheesecake Cake

Make sure all your ingredients are at room temperature for a smoother batter.
Allow the cheesecake to cool completely before stacking it with the chocolate layers to prevent it from melting.
If you want a stronger caramel flavor, add a little more caramel sauce to the frosting.

Variation

You can customize this recipe by adding different flavors to the cheesecake, such as peanut butter or coffee. You can also switch the chocolate cake for a vanilla or red velvet cake for a colorful twist.

FAQs

Q: Can I use a store-bought chocolate cake?
A: Yes, using a store-bought chocolate cake can save time and effort. Just make sure it’s around the same size.

Q: How long can I freeze the cake?
A: You can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and foil.

Q: Can I make the cheesecake a day ahead?
A: Absolutely! In fact, it’s often better to let the cheesecake set overnight in the fridge before assembling the cake.