Chocolate Caramel Cheesecake


Adapted from The King's Cupboard

This cheesecake recipe is decadent - a crust topped with cream caramel sauce, pecans, and chocolate sauce. The cheesecake is swirled with chocolate sauce. Rich and delicious.


2 cups vanilla wafer crumbs
6 Tbsp butter, melted
11 oz jar of The King’s Cupboard Cream Caramel
1 cup chopped pecans
24 oz cream cheese, softened
1/2 cup sugar
1 tsp vanilla
2 eggs
10 oz jar of The King’s Cupboard Bittersweet Chocolate Sauce


Preheat oven to 350°F.

Butter and parchment line a 9” springform pan.

Combine wafer crumbs and melted butter and press onto bottom of pan.

Place springform pan on baking sheet and bake for 10-12 minutes.

Let cool.

Microwave jar of Cream Caramel Sauce (about 40 seconds).  Pour over cooled crust and top with chopped pecans.

Combine cream cheese, sugar and vanilla.  Beat until well blended, scraping bowl several times.

Add eggs one at a time, beating until just mixed.

Heat jar of Bittersweet Chocolate for about 40 seconds in microwave.  Swirl 1/4 of jar into cream cheese mixture (do not mix thoroughly).  Then pour 1/4 of jar over caramel and pecans . Top with the cheesecake batter.

Bake 40-45 minutes or until set. Cool.

To decorate, reheat (about 25 seconds in microwave) and pipe or drizzle remainder of Bittersweet Chocolate Sauce over top of cooled cheesecake.


Yield: 1 9-inch cake

Recipes: Desserts, Cheesecake, Dairy, Kosher

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