Decadent Caramel Chocolate Cheesecake

Recipe by _Pixie_
READY IN: 1hr 15mins




  • Preheat the oven to 300°F.
  • Mix the melted butter and oreo crumbs and press into the bottom of a 9 inch springform pan.
  • Mix the cream cheese with about 1 and 1/3 tins of condensed milk until smooth.
  • 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).
  • Mix the melted chocolate into the cream cheese mixture until evenly blended.
  • 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.
  • Pour mixture over the oreo crumbs in the pan and smooth the top.
  • 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).
  • Wait until the pan is cool to the touch then place on a serving plate and remove the outside of the springform pan.
  • Mix the milk and remaining 2/3 tin of the condensed milk in a large microwave safe bowl.
  • Add the caramels and microwave (stirring every minute) for several minutes until all the caramels are melted.
  • Stir caramel mixture until smooth and creamy then spread evenly over the top of the cheesecake.
  • 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.
  • 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.