Salted Caramel Chocolate Cheesecake

Salted Caramel Chocolate Cheesecake

FOR THE CAKE:

1 Chocolate Layer Cake Recipe (9-inch layers): homemade or cake mix is ​​fine

FOR THE ICE CREAM:

INGREDIENTS

1 cup unsalted butter, softened

1/ 2 cup caramel sauce (homemade or pickled caramel sauce is fine)

4 cups powdered sugar

2 tablespoons milk

1/2 teaspoon kosher salt

FOR THE GANACHE:

INGREDIENTS

4 ounces dark chocolate

1/3 cup heavy cream

2 tablespoons caramel sauce

pinch of kosher salt

FOR THE CHEESECAKE:

Preheat the oven to 325 degrees. In a large roasting pan in the bottom two-thirds of the oven, preheat the pan

too!

Prepare the springform pan by wrapping the bottom of the pan (outside) with a double layer of aluminum foil.

Spray the pan with nonstick baking spray and line the bottom (inside) with a circle of parchment paper.

Meanwhile, boil a kettle of water to use later.Beat the cream cheese with the granulated sugar for 2-3 minutes

until creamy. Add salt and eggs one at a time, beating well after each addition.

Mix sour cream, cream and vanilla. Pour into the prepared 9-inch springform pan. Place the skillet in the center of

a preheated roasting pan in the oven.Slowly pour boiling water into the roasting pan until about 1 inch of water

rises to the edges of the springform pan.

Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for another 30

minutes. Remove and let cool completely on the counter.

After cooling, place the entire springform pan in the freezer for several hours or overnight.I put it in the freezer

for about 2 hours. **If used within 24 hours, feel free to refrigerate the cheesecake!

FOR CAKE LAYER:

Prepare chocolate cake according to package directions for a 9-inch cake. Or, like me, bake a homemade dark

chocolate layer cake using THIS recipe.

FOR THE ICE CREAM:

Beat the butter in a large bowl until fluffy, 2-3 minutes. Add caramel sauce, powdered sugar, milk and kosher

salt.Beat for 4-5 minutes until smooth and creamy.

TO ASSEMBLY:

Place a layer of chocolate cake in a cake tin and cover with the cheesecake. Then add the other layer of chocolate

cake. Spread the frosting over the entire cake, sides and top.

Place the icing cake in the refrigerator while you prepare the chocolate ganache.FOR THE GANACHE:

In a microwave-safe container, mix the dark chocolate with the cream. Heat for 30 seconds. Stir and heat for

another 30 seconds. Beat for a few minutes until smooth. Allow to cool slightly.Once it has cooled down. Spread

it over the cooled cake. Drizzle with remaining 2 tablespoons caramel sauce and sprinkle with a pinch of kosher

salt. Place the cake in the fridge until ready to serve!

For more recipes click here

Thank you for follow me on facebook