Description
A rich and indulgent cheesecake featuring layers of smooth cream cheese, a crunchy chocolate cookie crust, and topped with chocolate ganache and caramel sauce.
Ingredients
Scale
- 2 cups chocolate sandwich cookies, finely crushed
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup caramel sauce, divided
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and wrap the outside of a 9-inch springform pan with aluminum foil.
- Mix the crushed chocolate sandwich cookies and melted butter until well combined. Press into the bottom and 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then cool.
- Beat cream cheese and sugar in a bowl until smooth. Mix in 1/2 cup caramel sauce, heavy cream, and vanilla extract. Add eggs one at a time, mixing on low.
- Pour cheesecake batter over the cooled crust. Place the pan in a roasting pan and fill it with hot water, creating a water bath.
- Bake for 50-60 minutes until the center is almost set and jiggles slightly. Cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- To make ganache, heat 1/2 cup heavy cream until simmering, pour over chocolate chips, and whisk until smooth.
- Remove cheesecake from the pan and drizzle with ganache and remaining caramel sauce. Decorate as desired.
Notes
For best results, use room-temperature cream cheese and avoid overmixing. Top with extra crushed cookies for added texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: cheesecake, chocolate, caramel, dessert, indulgent