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.

Until now.

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 ????.