Salted Caramel Chocolate Cheesecake Cake

            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!