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Salted Caramel Chocolate Cheesecake Cake Recipe

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This recipe for Salted Caramel Chocolate Cheesecake Cake, by , is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julie Bielawski


2 (8 oz.) packages cream cheese, softened
2/3 c. granulated sugar
pinch of salt
2 large eggs
1/3 c. sour cream
1/3 c. heavy cream
1 t. vanilla

FOR THE CAKE: (9" layers)
1/2 c. unsalted butter, softened
1 1/2 c. granulated sugar
2 eggs
1 1/2 c. all-purpose flour
1/2 c. unsweetened dark chocolate cocoa powder
1/2 t. kosher salt
1 t. baking soda
1/2 t. baking powder
1/2 c. strong brewed coffee, cooled
1/2 c. milk
Alternately - use dark chocolate boxed cake mix

1 c. unsalted butter, softened
1/2 c. caramel sauce (jarred or homemade recipe)
4 c. powdered sugar
2 T. milk
1/2 t. kosher salt

1/4 c. water
1 c. granulated sugar
2/3 c. heavy whipping cream
3 T. unsalted butter, cut into tablespoon size pieces
1 t. vanilla
1 t. salt or to taste

4 oz. dark chocolate
1/3 c. heavy cream
2 T. caramel sauce
pinch of kosher salt

Preheat oven to 325. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!

Prepare 9" spring form pan by wrapping bottom of pan (outside) with double layer of foil. Spray 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 cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

Beat in sour cream, heavy cream and vanilla. Pour into prepared 9" spring form pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about 1" of water coming up the sides of the spring form pan.

Bake cheesecake for 45 minutes until center is set. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

When cooled, run a knife around the cake to make a bit of a separation from the pan. (This will make it easier to separate and remove the cheesecake from the pan when it is frozen.) Transfer the entire spring form pan into the freezer for several hours or overnight. (I put it in the freezer for about 2 hours. If using the next day (within 24 hours), feel free to just refrigerate the cheesecake.)

Preheat oven to 350.

Prepare two 9" cake pans, greased, floured and lined with parchment paper.

Prepare chocolate cake according to package directions for two 9" cakes or prepare homemade dark chocolate cake recipe:
In a bowl, mix four, cocoa, salt, baking soda and baking powder. Set aside.

In another bowl, mix together cooled coffee and milk. Set aside.

In an electric mixer bowl, beat butter and sugar for 5 minutes, until smooth. Beat in eggs one at a time. Slowly add in dry ingredients alternated with the coffee/milk mixture (about 3 additions of each).

Pour cake batter into two prepared pans. Bake for about 25 minutes until toothpick inserted in middle comes out clean. Remove and allow to cool about 10 minutes before removing from pans. Cool completely on wire rack before frosting.

In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.

Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes. (Keep a good watch on this as it can quickly turn from an amber color to burning and you will have to start all over.)

Remove from heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully as to not get burned by the hot liquid. Then, mix in the butter, vanilla and salt one at a time.

Pour the caramel sauce into a dish and allow to cool completely. Then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it is cooled and refrigerated. This recipe yields about 1 1/2 c. of caramel sauce.
Note - if you want to make the sauce up ahead of time, just bring to room temperature when you are preparing and assembling the cake.

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

Beat for 4-5 minutes until soft and creamy.

On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.

Refrigerate frosted cake while you prepare the chocolate ganache.

In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.

Once cooled, spread over top of chilled cake. Drizzle with 2 T. of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve.

Personal Notes:
Personal Notes:
This cake is time consuming, but well worth the effort!




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