A rich and creamy chocolate caramel cheesecake with a buttery crust and luscious caramel swirls.

Scale

2 cups graham cracker crumbs

1/2 cup melted butter

2 tbsp sugar

24 oz cream cheese (softened)

8 oz semi-sweet chocolate, melted

3/4 cup brown sugar

1 cup sour cream

3 large eggs

1 tsp vanilla extract

1/2 cup caramel sauce

1/2 cup heavy cream

1. Preheat oven to 325°F and prepare pan with parchment.

2. Mix crumbs, butter, sugar; press into pan.

3. Beat cream cheese with sugar until smooth.

4. Add chocolate, sour cream, vanilla; mix.

5. Add eggs one at a time.

6. Layer batter with caramel drizzle, swirl.

7. Bake 55–65 mins in water bath until set.

8. Cool slowly, then refrigerate overnight.

9. Drizzle extra caramel before serving.

Store in fridge up to 5 days or freeze up to 2 months.

Keywords: chocolate caramel cheesecake recipe, cheesecake, caramel dessert