🍫 Chocolate Caramel Drip Cheesecake

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Ultra-creamy vanilla cheesecake on a chocolate cookie crust, finished with a thick caramel drip and chunks of chocolate truffles.

This Chocolate Caramel Drip Cheesecake is the definition of indulgence. It features a silky-smooth vanilla cheesecake baked over a rich chocolate cookie crust, then drenched in warm caramel and topped with chocolate truffles for the ultimate decadence.

Perfect for holidays, special occasions, birthdays, or any moment you want a “wow” dessert.

🧁 Ingredients

For the Crust

  • 1 ½ cups chocolate cookie crumbs

  • 5 tbsp melted butter

  • 2 tbsp sugar

For the Cheesecake Filling

  • 24 oz cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 cup sour cream

  • 1 tsp vanilla extract

  • 2 tbsp cornstarch

For the Caramel Drip Topping

  • 1 cup soft caramel candies (or homemade caramel)

  • 3 tbsp heavy cream

For the Chocolate Topping

  • 1 cup assorted chocolate truffles or chocolate chunks

  • Optional: chocolate chips for garnish

👩‍🍳 Instructions

1. Make the Crust

Preheat oven to 325°F (165°C).
Mix chocolate crumbs, melted butter, and sugar until combined.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 8 minutes and set aside.

2. Prepare the Cheesecake Filling

Beat cream cheese until smooth and fluffy.
Add sugar and mix until creamy.
Add eggs one at a time, mixing gently to avoid adding air.
Mix in sour cream, vanilla, and cornstarch until smooth and combined.
Pour the filling over the baked crust.

3. Bake

Wrap the springform pan in foil and place it into a water bath.
Bake 55–65 minutes, until edges are set and the center is slightly jiggly.
Cool for 1 hour at room temperature.
Chill for at least 4 hours or overnight for best texture.

4. Make the Caramel Drip

In a small saucepan, melt caramel candies with heavy cream over low heat.
Stir until smooth, creamy, and thick but still pourable.
Let cool slightly, then pour over the chilled cheesecake, letting it drip down the sides.

5. Decorate

Top with chocolate truffles or chocolate chunks.
Add chocolate chips for extra richness.

⭐ Serving

Serve chilled.
The contrast of creamy cheesecake, fudgy chocolate crust, and warm caramel notes is incredible.

🧊 Storage

  • Refrigerator: Up to 5 days

  • Freezer: Up to 2 months (freeze slices individually)

❓ Frequently Asked Questions (FAQ)

1. Why did my cheesecake crack?

It may have baked too long or cooled too quickly. Always use a water bath and avoid overmixing the batter.

2. Can I use milk chocolate cookies for the crust?

Yes — any chocolate cookie will work, including Oreos (with or without cream).

3. What if I don’t have sour cream?

You can use Greek yogurt or heavy cream as a substitute, although texture may vary slightly.

4. Can I use homemade caramel instead of caramels?

Absolutely — homemade caramel drips beautifully and tastes even better.

5. How do I get clean slices?

Use a hot knife (dip in warm water), wipe clean between cuts, and serve chilled.

6. Can I add chocolate to the filling?

Yes. Fold in melted chocolate or mini chocolate chips for a chocolate-swirled cheesecake.

7. Why is my cheesecake too soft?

It may need more chilling time. Cheesecake firms up fully after several hours in the fridge.

 

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