Salted Caramel Chocolate Cheesecake

Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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!

By Philadelphia Cream Cheese

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Recipe Summary

prep:
20 mins
cook:
45 mins
additional:
4 hrs 55 mins
total:
6 hrs
Servings:
16
Yield:
16 servings
Nutrition Info
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (180 degrees C).

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  • Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.

  • 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.

  • 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; protein 4.8g 10% DV; carbohydrates 36.8g 12% DV; fat 20.5g 32% DV; cholesterol 88.4mg 30% DV; sodium 318mg 13% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Barbara Hoff-Morin
Rating: 4 stars
12/25/2012
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. Read More
Helpful
(4)

Most helpful critical review

ChocolateLabLover
Rating: 2 stars
10/09/2013
This was just too rich. Read More
Helpful
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Barbara Hoff-Morin
Rating: 4 stars
12/24/2012
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. Read More
Helpful
(4)
Renee
Rating: 4 stars
04/07/2014
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. It was smooth and creamy. I added some carmel sauce after plating the pieces and omitted the salt. I will definitely use this recipe again. Read More
Helpful
(3)
Sioslo
Rating: 5 stars
03/19/2014
I made this recipe with gluten free oreos and dutch chocolate powder instead of Baker's chocolate and it was delicious. Read More
Helpful
(1)
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Sandy Ehler
Rating: 5 stars
06/12/2013
Will definitely make again. Have a cold glass of milk ready. Read More
Helpful
(1)
ChocolateLabLover
Rating: 2 stars
10/09/2013
This was just too rich. Read More
Helpful
(1)
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