Best Salted Caramel Chocolate Cheesecake Recipes

SALTED CARAMEL CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.
• Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

VANILLA BEAN CHEESECAKE WITH CHOCOLATE CRUST AND VANILLA SALTED CARAMEL RECIPE - (4.6/5)

Steps:

• Bake the cookies following Smitten Kitchen's recipe or buy them. If you choose to bake them, make sure you roll out the dough as thin and evenly as possible before baking. I divided the batch in half and then rolled the dough out to 1/4 inch thick onto a silpat with plastic wrap on top (this keeps the dough from sticking to the rolling pin). The cookies can be baked the day before. Break them into pieces and store covered. Put the cookies or cookie pieces into a food processor and pulse until they are fine crumbs. Remove the crumbs from the bowl, measure out 4 cups of crumbs, and put them back into the food processor. Add the flour and pulse to combine. Add the melted butter and pulse until the cookie crumbs have the consistency of wet sand. Press about 2 cups the crust into the bottom of the 9′" springform pan and then the rest up the sides of the pan to the top edge. You should use all of the crust mix. Preheat oven to 325 degrees Put the milk in a small pot. Split open the vanilla bean and scrape out the seeds inside. Put both into the pot with the milk. Heat the milk until it's hot, but not boiling. Turn off the heat and let the vanilla and milk steep for 15 minutes. Remove the vanilla pod and if it's softened more by being in the milk, you may be able to scrape out more seeds. If so, whisk them into the milk. For the filling, put the cream cheese into a mixing bowl (I use a KitchenAid stand mixer, but you can use a hand mixer if you have one). Add in the sugar and beat until combined with the cream cheese and very smooth. Crack the eggs into a separate bowl, and with the mixer on, slowly beat in the eggs one at a time. Stop the mixer and scrape down the sides with a spatula. Turn it on again and add in the milk with the vanilla beans, beat until it's all combined and there are no lumps. Pour the filling into the pan with the crust. Place the pan on a cookie sheet lined with foil (sometimes the butter in the crust melts and runs from the pan). Bake for 55 min-1 hour at 325 degrees until set but still soft and jiggly in the center. While the cheesecake is cooking, mix together the sour cream, sugar and vanilla. When the cheesecake is done, remove from the oven for 10 minutes, but leave the oven on. After 10 min, spread the sour cream topping on the cheesecake and return to the oven for 10 more minutes. Remove, place on a cooling rack and allow to cool for 1 hour. Refrigerate before serving for at least 4 hours. The cheesecake can be made up to two days in advance. Caramel topping: In a small, heavy bottomed pot, melt the sugar with water. Cook over high heat until deep amber in color. Remove from heat, and carefully whisk in the cream (it will bubble up). Whisk in the butter, and if the caramel has cooled too much to melt the butter, return to a low heat and whisk until it is all incorporated. Whisk in the 1 tsp fleur de sel. Allow the caramel to cool and pour over the top of the baked and cooled cheesecake. Garnish the top with flakes of fleur de sel. Note; If you are making the cheesecake in advance, I recommend you save the salt garnish until right before serving because if refrigerated, the moisture in the refrigerator will melt the salt.

SALTED CARAMEL STOUT AND CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, mix crust ingredients; reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up side of ungreased 10-inch springform pan. Wrap foil around pan to catch drips. Refrigerate while making filling.
• In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, 1 at a time, until well blended, scraping bowl after each addition. Add melted chocolate; beat well. Add remaining filling ingredients; beat until smooth. Pour into crust-lined pan.
• Bake 60 to 70 minutes or until edges are set; center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Turn off oven; leave cheesecake in oven 30 minutes longer.
• Carefully run small metal spatula around edge of springform pan. Cool completely, about 2 hours. Refrigerate at least 4 hours or overnight.
• In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add brown sugar and 2 tablespoons stout beer. Heat to boiling; cook and stir about 1 minute or until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 10 minutes.
• To serve, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Cut cheesecake into slices. Drizzle sauce over slices; sprinkle with salt. Garnish with reserved crumbs. Cover and refrigerate any remaining cheesecake.