Not only is this a delicious cake, it is truly a beautiful cake. There are two rich, chocolate layers and a cheesecake layer. This is topped with a caramel frosting, chocolate ganache and even more salted caramel sauce.
With this recipe you are not left to have to choose between cake or cheesecake. This one gives you the best of both worlds!
A perfect combination of sweet and salty, in a dessert we love!
Refrigerate the completed cake until you are ready to serve. The taste will amaze you! The appearance will look like a professional made the cake.
Frequently Asked Questions:
Can I use table salt instead of Sea Salt?
The two salts are completely different. If you do not have Kosher salt or sea salt, please leave the salt off. Your dessert will still taste wonderful.
When I am freezing the cheesecake, do I leave the pan on?
I take off the main portion of the springform pan, leaving only the bottom tray of the pan. I will then wrap the cheesecake in plastic wrap.
Do I need to keep this cake refrigerated?
Yes, I do suggest that this is kept in the refrigerator chilling, until you are ready to serve.
What do you need to make Salted Caramel Chocolate Cheesecake Cake
Cheesecake:
⅓ cup heavy cream
⅓ cup sour cream
1 tsp vanilla extract
Pinch of salt
2 eggs
⅔ cup sugar
2 packages of cream cheese, 16 ounces total
Cake:
1 box chocolate cake mix, made in two layers
Frosting:
1 cup butter, unsalted and softened
½ cup caramel sauce
2 tbsp milk
½ tsp kosher salt
4 cups powdered sugar
Ganache:
4 ounces dark chocolate
⅓ cup heavy cream
2 tbsp caramel sauce
Pinch of kosher salt
How to make Salted Caramel Chocolate Cheesecake Cake
FIRST STEP:
Preheat the oven to 325*. Place a large roasting pan on the lower shelf and preheat the pan also.
Line a springform pan inside with a piece of parchment paper, cover the outside of the springform pan with two layers of aluminum foil
SECOND STEP:
Beat the cream cheese with sugar, beat until creamy. Add in salt and the eggs, one egg at a time.
a)
b)
c)
Beat in the sour cream, heavy cream and the vanilla
THIRD STEP:
Pour into the prepared springform pan
Place the springform pan into the preheated large roasting pan
FOURTH STEP:
Add boiling water to the large roasting pan, about an inch up the sides
Bake for 45 minutes, turn heat off and let the cheesecake sit in the oven for another 30 minutes.
FIFTH STEP:
Remove and let cool completely
Place in the refrigerator until ready to put together.
SIXTH STEP:
Prepare the chocolate cake according to package directions.
Bake and let cool completely
Beat the butter in a mixing bowl, add the caramel sauce, milk, vanilla and powdered sugar beating well.
a)
b)
c)
Combine well
SEVENTH STEP:
Beat for 4 or 5 minutes until creamy
Place one layer of the chocolate cake on a cake plate, top with the cheesecake and then place the other layer of chocolate cake on the top.
EIGHTH STEP:
Spread the frosting all over the entire cake
a)
b)
Refrigerate while you prepare the ganache
Pour the ganache over the top of the cake.
Enjoy!
YUM!
Salted Caramel Chocolate Cheesecake Cake
Ingredients
- Cheesecake:
- ⅓ cup heavy cream
- ⅓ cup sour cream
- 1 tsp vanilla extract
- Pinch of salt
- 2 eggs
- ⅔ cup sugar
- 2 packages of cream cheese, 16 ounces total
- Cake:
- 1 box chocolate cake mix, made in two layers
- Frosting:
- 1 cup butter, unsalted and softened
- ½ cup caramel sauce
- 2 tbsp milk
- ½ tsp kosher salt
- 4 cups powdered sugar
- Ganache:
- 4 ounces dark chocolate
- ⅓ cup heavy cream
- 2 tbsp caramel sauce
- Pinch of kosher salt
Instructions
FIRST STEP:
Preheat the oven to 325*. Place a large roasting pan on the lower shelf and preheat the pan also.
Line a springform pan inside with a piece of parchment paper, cover the outside of the springform pan with two layers of aluminum foil
SECOND STEP:
Beat the cream cheese with sugar, beat until creamy. Add in salt and the eggs, one egg at a time.
Beat in the sour cream, heavy cream and the vanilla
THIRD STEP:
Pour into the prepared springform pan
Place the springform pan into the preheated large roasting pan
FOURTH STEP:
Add boiling water to the large roasting pan, about an inch up the sides
Bake for 45 minutes, turn heat off and let the cheesecake sit in the oven for another 30 minutes.
FIFTH STEP:
Remove and let cool completely
Place in the refrigerator until ready to put together.
SIXTH STEP:
Prepare the chocolate cake according to package directions.
Bake and let cool completely
Beat the butter in a mixing bowl, add the caramel sauce, milk, vanilla and powdered sugar beating well.
SEVENTH STEP:
Beat for 4 or 5 minutes until creamy
Place one layer of the chocolate cake on a cake plate, top with the cheesecake and then place the other layer of chocolate cake on the top.
EIGHTH STEP:
Spread the frosting all over the entire cake
Refrigerate while you prepare the ganache
Pour the ganache over the top of the cake.
Enjoy!
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 140Total Fat: 24gSaturated Fat: 12gTrans Fat: 12gCholesterol: 160mgSodium: 34mgCarbohydrates: 240gSugar: 46gProtein: 12g
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