Salted Caramel and Chocolate Covered Cheesecake
My new favorite 3-step cheesecake covered in chocolate, stuffed with salted caramel, and sprinkled with toffee.
Calling all cheesecake lovers!
And chocolate lovers.
And caramel lovers.
And toffee lovers.
This is the recipe for YOU. And most definitely for me too. I have a serious love of chocolate dipped cheesecake. Fortunately (for my waistline), I rarely get a chance to eat it simply because it’s not a super accessible food. Basically, they serve it at the fair and maybe at the odd food truck or two. But otherwise, it’s never really in my direct path.
Because now I know how incredibly easy this is to make in my own kitchen.
In my home.
Where I live. Every day. ????
And, you guys, it turns out that chocolate dipped cheesecake is dangerously easy to make.
It all began when I bought the wrong kind of cream cheese from Sam’s. I accidentally bought a 3 pound BRICK of cream cheese instead of the 3 pounds of cream cheese in six 8-ounce boxes that I was trying to buy. And I thought, what on earth am I going to do with this??
Because, clearly, I wasn’t going to cut it up into six 8-ounce portions myself. ????
So I looked up the simplest cheesecake recipe I could find, tripled it, and stuck three cheesecakes in my freezer to use for cheesecake layer cakes throughout the holiday seasons.
But as one’s frozen cheesecake tends to do, it called to me from the freezer.
And eventually I gave in and dipped it in caramel and chocolate and topped it with toffee and a chocolate drizzle and fancy flaked sea salt.
No, you have no self control!
I think you’re going to be very happy with this recipe. Maybe not your pants. But you will be. ????
PS- don’t let the length of the instructions scare you! I just wanted to be detailed about the process to make it easier on you. I swear, I did all of the dipping in less than 30 minutes before I ran out the door for carpool! It’s totally NBD ????.
For the Cheesecake:
- 2 packages (8 oz each) cream cheese, softened to room temperature
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
For the Caramel + Chocolate Coating & Toppings:
- 16 ounces dark chocolate candy melts (I use Ghirardelli found at Sam's and Target)*
- Caramel sundae sauce**
- Heath Toffee Bits
- sea salt
- popsicle sticks
- Optional: caramel "chocolate" chips, melted***
For the Cheesecake:
- Preheat oven to 325ºF. Prepare an 8-inch or 9-inch round cake tin by lining it with parchment paper or tin foil and lightly spraying with non-stick cooking spray.
- Whisk together all of the ingredients until smooth batter forms. Pour batter into prepared tin.
- Bake for 40 minutes. Let cool to room temperature.
- Wrap in foil and seal inside a gallon sized freezer bag. Freeze for several hours or overnight.
- Melt the chocolate candy melts according to the package directions. I recommend melting them in a tall microwave-safe cup that has a wide rim. Old freebie cups are awesome for this (you know the kind I'm talking about-- Dickey's yellow cups, ball park cups, promo cups...). It needs to be deep enough and wide enough to fit a whole piece of cheesecake.
- Remove cheesecake from the freezer and unwrap. Slice into 8 pieces.
- Use the tip of a knife to cut a small slit in the base of the cheesecake where the popsicle stick will go.
- Dip a popsicle stick in the melted chocolate and then push it straight into the cheesecake about an inch. Repeat for the remaining slices of cheesecake.
- Return cheesecake to the freezer and work with one slice at a time.
- Spread a scant tablespoon of caramel sauce on top of the cheesecake and quickly dip the whole piece into the chocolate. I found it helps to tip the cup towards you slightly. It's ok if the entire piece doesn't get dipped.
- Let excess drip for a few moments before transferring to a nonstick surface (like parchment paper or wax paper or a silicone baking mat). Sprinkle with toffee bits. Repeat with remaining slices of cheesecake.
- Add a chocolate drizzle using the remaining melted chocolate.
- Keep chilled until ready to serve.
*You can temper your own high quality chocolate if you'd like. But I find it so much easier to use chocolate candy melts. And Ghirardelli's chocolate candy melts taste really good!
**I like Mrs. Richard's Butterscotch Caramel Sauce and Smuckers Caramel Delight Sundae Sauce (both found at Target in the ice cream toppings section), because they are both wonderfully thick not not syrup-like which wouldn't work for this recipe.
***This really isn't necessary, but I had some on hand so I just decided to drizzle a bit of caramel chocolate (Ghirardelli brand, found at Target) on a few of mine as well for a different look. As far as I could tell, it didn't make much of a difference to the taste.