Salted Caramel Chocolate Cheesecake Cake
The most beautiful, delicious layered cake is here! Salted Caramel Chocolate Cheesecake Cake is exactly what you were looking for, right?
Why You’ll Love This Recipe
Imagine the perfect harmony of creamy cheesecake, rich chocolate cake, and luscious salted caramel. This dessert is a showstopper, perfect for special occasions or when you need to impress. The combination of flavors and textures will leave everyone wanting more!
Kitchen Equipment You’ll Need
- Springform pan
- Large roasting pan
- Mixing bowls
- Electric mixer
- Cake platter
- Microwave-safe bowl
Ingredients
FOR THE CHEESECAKE:
- 2 pkg (8oz 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 tsp vanilla
FOR THE CAKE:
- 1 recipe chocolate layer cake (9 inch layers) – homemade or cake mix is fine
FOR THE FROSTING:
- 1 cup unsalted butter, softened
- 1/2 cup caramel sauce (homemade or jarred is fine)
- 4 cups powdered sugar
- 2 Tbsp milk
- 1/2 tsp kosher salt
FOR THE GANACHE:
- 4 oz dark chocolate
- 1/3 cup heavy cream
- 2 Tbsp caramel sauce
- Pinch of kosher salt
Step-by-Step Instructions
FOR THE CHEESECAKE:
- Preheat oven to 325 degrees. Preheat a large roasting pan on the lower 2/3 of the oven as well.
- Prepare a springform pan by wrapping the bottom with a double layer of foil. Spray with nonstick baking spray and line the bottom with parchment paper. Boil a kettle of water.
- Beat cream cheese with sugar for 2-3 minutes until creamy. Add salt and eggs, one at a time, beating well after each.
- Mix in sour cream, heavy cream, and vanilla. Pour into the prepared pan.
- Place the pan in the center of the preheated roasting pan in the oven. Pour boiling water into the roasting pan until it reaches about an inch up the sides of the springform pan.
- Bake for 45 minutes. Turn off the oven and let cheesecake sit for an additional 30 minutes. Cool completely on the counter, then freeze for several hours or overnight.
FOR THE CAKE LAYER:
- Prepare the chocolate cake as per the package or your favorite recipe.
FOR THE FROSTING:
- Beat butter in a large mixing bowl for 2-3 minutes until fluffy.
- Add caramel sauce, powdered sugar, milk, and salt. Beat for 4-5 minutes until soft and creamy.
TO ASSEMBLE:
- On a cake platter, place one layer of chocolate cake, top with the cheesecake, then add the other chocolate cake layer.
- Spread frosting over the entire cake. Refrigerate while you prepare the ganache.
FOR THE GANACHE:
- Combine dark chocolate with heavy cream in a microwave-safe bowl. Heat for 30 seconds, stir, and heat an additional 30 seconds. Whisk until smooth and allow to cool slightly.
- Spread over the chilled cake, drizzle with caramel sauce, and sprinkle with a pinch of salt. Refrigerate until ready to serve.
Tips for Success
- Plan ahead! Make the cheesecake a day in advance.
- Ensure each layer is completely cooled before assembling.
- For a cleaner ganache finish, let it cool slightly before spreading.
Additional Tips or Variations
- Try adding a layer of raspberry jam between the cheesecake and cake for a fruity twist.
- Use white chocolate for a different ganache flavor.
Nutritional Highlights (Per Serving)
This cake is rich and indulgent, perfect for a special treat. Exact nutritional values will depend on portion size and specific ingredients used.
Frequently Asked Questions (FAQ)
Q: Can I use a store-bought caramel sauce?
A: Yes, both homemade and store-bought caramel sauce work well in this recipe.
Q: How long does this cake last?
A: It can be stored in the refrigerator for up to 5 days. Make sure to cover it well to keep it fresh.
Conclusion
This Salted Caramel Chocolate Cheesecake Cake is a true masterpiece that brings together the best of cheesecake and chocolate cake. We can’t wait for you to try it! Let us know how it turns out and feel free to share your own variations. Enjoy every decadent bite!