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Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1 cup chocolate chips
1/2 cup heavy cream
2 cups cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup caramel sauce
1 cup whipped cream
Preparation Steps
Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a springform pan to create the crust layer. Refrigerate for 10 minutes to set.
Prepare the Chocolate Layer: In a microwave-safe bowl, combine chocolate chips and heavy cream. Microwave in 20-second intervals, stirring each time until smooth. Pour this chocolate mixture over the chilled crust and spread evenly. Place the pan back in the fridge for 15-20 minutes until the chocolate firms up.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped cream to add a light, airy texture.
Assemble the Layers: Spoon the cheesecake filling over the chocolate layer, spreading it evenly. Pour caramel sauce on top, smoothing it out gently with a spatula.
Final Chocolate Drizzle: Melt additional chocolate chips with a bit of heavy cream, if desired, for a final drizzle. Pour over the caramel layer, allowing some to drip down the sides.
Chill and Serve: Refrigerate the cheesecake for at least 4 hours or until fully set. Slice and enjoy the delicious layers of chocolate, caramel, and creamy cheesecake!
Cook’s Tip:
For easy slicing, warm your knife with hot water before cutting. This will help make clean slices through the caramel and chocolate layers.
Prep Time: 20 mins | Chill Time: 4 hrs | Total Time: 4 hrs 20 mins | Servings: 8-10 | Calories: Approx. 450 per serving
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