Caramel chocolate layered cheesecake has completely stolen my heart, and honestly, I never thought I’d be the type to fall head over heels for such an indulgent dessert. However, after one bite of this creamy, dreamy creation, I knew I had to perfect my own version. Furthermore, this show-stopping dessert combines everything I love about rich chocolate, silky caramel, and that perfect tangy-sweet cheesecake filling.
INSTRUCTIONS
PAN SIZE
22 cm springform pan
BASE LAYER
Digestive-style plain biscuits finely crushed 250 g
Unsalted butter melted 120 g
CHEESECAKE CREAM BASE
Cream cheese full fat room temperature 600 g
Powdered sugar 150 g
Vanilla extract 2 teaspoons
Heavy cream cold 400 ml
CARAMEL LAYER
Granulated sugar 180 g
Heavy cream warm 120 ml
Unsalted butter room temperature 80 g
Salt ½ teaspoon
CHOCOLATE CREAM LAYER
Dark chocolate 200 g
Heavy cream 120 ml
TOP DECORATION
Whipped cream 200 ml
Powdered sugar 30 g
Chocolate drizzle melted dark chocolate 80 g
Hazelnut chocolate truffles homemade or unbranded 10 to 12 pieces
INSTRUCTIONS
– Prepare the base
Mix crushed biscuits with melted butter until evenly coated
Press firmly into the bottom of the pan
Refrigerate 20 minutes
– Make the caramel
Heat sugar in a saucepan over medium heat until melted and amber colored
Add butter and stir until smooth
Slowly add warm cream while stirring
Add salt and cook 1 minute
Cool to room temperature
– Prepare cheesecake cream
Beat cream cheese and powdered sugar until smooth
Add vanilla extract
Whip heavy cream separately to soft peaks
Fold whipped cream gently into cream cheese mixture
– Divide the cream
Split cheesecake cream into two equal portions
– Prepare chocolate layer
Heat cream until hot but not boiling
Pour over chopped chocolate
Wait 1 minute then stir until smooth
Cool slightly
Fold chocolate mixture into one portion of cheesecake cream
– Assemble layers
Spread half of plain cheesecake cream over the base
Drizzle caramel generously and swirl lightly
Add chocolate cheesecake layer and smooth
Add remaining plain cheesecake cream
Refrigerate 4 hours minimum or overnight
– Decorate
Whip cream with powdered sugar until firm
Pipe around edges
Drizzle melted chocolate across the top
Place hazelnut chocolate truffles evenly
– Chill before serving
Refrigerate 1 hour after decorating
TEXTURE NOTES
Creamy and stable
Clean slices when fully chilled
Caramel remains soft and flowing
STORAGE
Keep refrigerated up to 4 days
Do not freeze after assembly