Caramel Chocolate Cake (Print Version)
# Ingredients:
01 -
1 cup granulated sugar.
02 -
24 oz softened cream cheese.
03 -
1/2 cup melted unsalted butter.
04 -
1 tsp vanilla extract.
05 -
3 whole eggs.
06 -
1 cup sour cream.
07 -
1/4 cup all-purpose flour.
08 -
1 ½ cups crushed chocolate cookies.
09 -
1 cup chocolate chips.
10 -
1/4 cup mini chocolate chips.
11 -
1 cup salty caramel sauce.
# Instructions:
01 -
Turn the oven on to 325°F (160°C) and let it warm up.
02 -
Stir together the cookie crumbs, sugar, and melted butter in a mixing bowl.
03 -
Spread the mixture into a 9-inch springform pan. Bake for 10 minutes, then leave to cool.
04 -
Whip the cream cheese until it has a silky texture.
05 -
Slowly mix in sugar and vanilla until it becomes smooth.
06 -
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next.
07 -
Add the sour cream and flour, and gently stir until it's just mixed. Fold in the chocolate chips.
08 -
Pour the creamy filling onto the cooled crust.
09 -
Bake for about 60-70 minutes. Check that the edges are slightly golden and the middle isn't too jiggly.
10 -
Let the cake cool in the turned-off oven for an hour with the door cracked open. Then cool completely at room temperature and pop it in the fridge for at least 4 hours or overnight.
11 -
Pour salted caramel sauce on the cold cheesecake.
12 -
Top it all off with the mini chocolate chips.
# Notes:
01 -
This tasty dessert blends a creamy filling with a crunchy chocolate base and sweet-salty caramel topping.