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    You are in: Home / Recipes / Decadent Caramel Chocolate Cheesecake Recipe
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    Decadent Caramel Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    *Pixie*'s Note:

    This cheesecake is true decadence. Not for the timid or those who don't love dark chocolate and caramel. Do not look at the calorie count at the side of the page. This is a special occasion cake that will make chocolate lovers say OMG.

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    Units: US | Metric


    1. 1
      Preheat the oven to 300°F.
    2. 2
      Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
    3. 3
      Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
    4. 4
      Microwave the chocolate chips and bittersweet chocolate for a minute or so until melted, stir to complete melting (make sure there are no unmelted lumps).
    5. 5
      Mix the melted chocolate into the cream cheese mixture until evenly blended.
    6. 6
      Add the eggs one at a time and mix (on low speed with electric mixer) to incorporate, try to avoid adding too much air to the mixture.
    7. 7
      Pour mixture over the oreo crumbs in the pan and smooth the top.
    8. 8
      Bake for 55 minutes, then remove from oven and run a knife around the side of the pan (this will help prevent the top from cracking).
    9. 9
      Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
    10. 10
      Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
    11. 11
      Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
    12. 12
      Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
    13. 13
      When cheesecake is cool it should be refrigerated at least 4 hours before using, note the topping is better if the cheesecake is removed from the refrigerator 15 minutes or so before serving.
    14. 14
      Alternative serving method: Refrigerate the cheesecake at least 4 hours without the topping; make the caramel topping just before serving; to serve, put some warm caramel topping on the plate, add a slice of cheesecake and drizzle caramel over the top.

    Ratings & Reviews:

    • on April 25, 2010


      I made this cheesecake this week and let me tell you it is WONDERFUL! Just like something you would get at a gourmet cheesecake place. I didn't use all the chocolate that was called for. I used about 3/4 of each bitter and bittersweet chocolate. If you love thick, soft, gooey caramel and sweet chocolate cheesecake with that "bite" the dark chocolate'll adore this cake. One thing I would change is to make more of a crust. I'll try a cup and a half of cookie crumbs next time. WONDERFUL RECIPE!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 31, 2005


      Hubby told me that the best thing we had over Memorial Day weekend was this cheesecake!! Awesome; try it, you will LOVE it!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Decadent Caramel Chocolate Cheesecake

    Serving Size: 1 (146 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 504.1
    Calories from Fat 272
    Total Fat 30.2 g
    Saturated Fat 17.9 g
    Cholesterol 124.7 mg
    Sodium 272.4 mg
    Total Carbohydrate 52.7 g
    Dietary Fiber 1.1 g
    Sugars 47.7 g
    Protein 10.2 g

    The following items or measurements are not included:

    Oreo cookie crumbs

    bittersweet chocolate

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