Chocolate caramel cheesecake

This chocolate caramel cheesecake is the ultimate Easter indulgence. With a cookie base, creamy coffee liqueur inner, caramel sauce and chocolate ganache topping, you won't be needing any Easter eggs after a slice of this cheesecake!

  • 25 mins preparation
  • 1 hr 5 mins cooking
  • Serves 12
  • Print


Chocolate caramel cheesecake
  • 375 gram choc ripple biscuits
  • 125 gram melted butter
  • 500 gram chopped cream cheese
  • 395 gram can condensed milk
  • 1/4 cup caster sugar
  • 3 eggs
  • 1/4 cup coffee liqueur
  • 100 gram dark chocolate, melted, cooled
  • vienna almonds, pecans or easter
  • eggs, to serve
Caramel sauce
  • 1 cup caster sugar
  • 30 gram chopped butter
  • 300 millilitre thickened cream
Chocolate ganache
  • 200 gram chopped dark chocolate
  • 3/4 cup thickened cream


Chocolate caramel cheesecake
  • 1
    Preheat oven to moderately slow, 160°C. Line base and side of a 22cm round springform pan with one piece of foil.
  • 2
    In a food processor, process biscuits until fine crumbs form. Add butter and pulse until combined. Press onto the base and side of the pan. Chill 30 minutes.
  • 3
    Meanwhile; in a bowl, using an electric mixer, beat cream cheese, condensed milk and sugar together, until smooth. Add eggs and liqueur, beating well.
  • 4
    Spoon one-third of mixture into separate bowl. Stir in melted chocolate. Spoon mixture into pan. Top with remaining mixture, smoothing surface.
  • 5
    Bake 1 hour or until the cheese cake is set (it should wobble just slightly in centre). Cool completely in turned-off oven with door ajar. Chill overnight.
  • 6
    To make caramel; in a medium saucepan, heat sugar without stirring until it begins melting and turns into caramel. Stir until completely melted. Add butter and very slowly add the cream, whisking to combine. Bring to boil, whisking until well combined, 4-5 minutes. Cool to room temperature.
  • 7
    Pour caramel over top of cold cheesecake. Chill at least 1 hour.
  • 8
    Meanwhile, to make ganache, place chocolate in a small heatproof bowl. In a small saucepan, heat cream until it almost reaches boiling point. Pour over chocolate and set aside for 2 minutes. Stir until smooth. Cool to room temperature (about 1 hour). Spread over caramel. Garnish with nuts or easter eggs, as desired.

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