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Salted Caramel Chocolate Cheesecake

Rated as 4 out of 5 Stars

"Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!"
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6 h servings 351
Original recipe yields 16 servings


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  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
  3. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.


  • Important Note:
  • For best results, prepare using a thick caramel sauce or butterscotch sauce, or dulce de leche. Do not use caramel syrup since the thinner sauce could produce less than desirable results.
  • Variation:
  • Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.
  • Size Wise:
  • Dessert can be part of a balanced diet but remember to keep tabs on portions.

Nutrition Facts

Per Serving: 351 calories; 20.5 36.8 4.8 88 318 Full nutrition

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Read all reviews 5
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There may be an error in the crust ingredients though, I had to double it for it to cover my pan, and yet the cheese mix fit very well.

There isn't enough crust(oreos) to cover the bottom of the pan. I added about 8 more cookies, but no more butter. I used gluten free Joe Joe's instead of oreos. I loved the cream cheese part....

I made this recipe with gluten free oreos and dutch chocolate powder instead of Baker's chocolate and it was delicious.

This was just too rich.

Will definitely make again. Have a cold glass of milk ready.