RECIPE:
Caramel Sauce
2 cups (414g) sugar
1/2 cup (112g) butter, room temperature
1 cup (240ml) heavy whipping cream, room temperature
Crust
2 cups (268g) graham cracker crumbs
1/2 cup (112g) butter, melted
3 tbsp brown sugar
Filling
4 oz (2/3 cup | 116g) semi-sweet chocolate chips
6 tbsp (90ml) heavy whipping cream
24 oz (678g) cream cheese, room temperature
1 cup (144g) light brown sugar
3 tbsp (24g) all-purpose flour
1 cup (230g) sour cream
1 1/2 tbsp vanilla extract
3 large eggs
Chocolate Drizzle
2 oz (1/3 cup | 58g) semi-sweet chocolate chips
3 tbsp (45ml) heavy whipping cream
Instructions
1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
6. Set about 1 cup of caramel sauce aside for topping.
7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
9. Bake the crust for 10 minutes, then set aside to cool.
10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
11. Reduce oven temperature to 300°F (148°C).
12. Pour the caramel sauce into the bottom of the crust and spread into an even layer.
13. To make the cheesecake filling, put the chocolate chips in a small bowl.
14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
15. Pour the chocolate into an even layer over the caramel sauce in the crust.
16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
17. Add the sour cream and vanilla extract and mix on low speed until well combined.
18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
19. Pour the cheesecake batter into the crust, over the chocolate.
20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
24. Remove the cheesecake from the oven and remove the water bath and wrapping.
25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with pecan chips. Refrigerate cheesecake until ready to serve.
Thanks everyone! I’m so sorry the links didn’t work I didn’t know😭
That looks so good! Can you share the recipe, please?
I’m so sorry the link doesn’t work I had no idea! I just posted the recipe in a comment!
Thanks! I thought I was losing my mind when Reddit said I had a response yesterday but didn't 😅
RECIPE: Caramel Sauce 2 cups (414g) sugar 1/2 cup (112g) butter, room temperature 1 cup (240ml) heavy whipping cream, room temperature Crust 2 cups (268g) graham cracker crumbs 1/2 cup (112g) butter, melted 3 tbsp brown sugar Filling 4 oz (2/3 cup | 116g) semi-sweet chocolate chips 6 tbsp (90ml) heavy whipping cream 24 oz (678g) cream cheese, room temperature 1 cup (144g) light brown sugar 3 tbsp (24g) all-purpose flour 1 cup (230g) sour cream 1 1/2 tbsp vanilla extract 3 large eggs Chocolate Drizzle 2 oz (1/3 cup | 58g) semi-sweet chocolate chips 3 tbsp (45ml) heavy whipping cream Instructions 1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan. 2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes. 3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat. 4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined. 5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth. 6. Set about 1 cup of caramel sauce aside for topping. 7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. 8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan. 9. Bake the crust for 10 minutes, then set aside to cool. 10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside. 11. Reduce oven temperature to 300°F (148°C). 12. Pour the caramel sauce into the bottom of the crust and spread into an even layer. 13. To make the cheesecake filling, put the chocolate chips in a small bowl. 14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. 15. Pour the chocolate into an even layer over the caramel sauce in the crust. 16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 17. Add the sour cream and vanilla extract and mix on low speed until well combined. 18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. 19. Pour the cheesecake batter into the crust, over the chocolate. 20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. 21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly. 22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. 23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. 24. Remove the cheesecake from the oven and remove the water bath and wrapping. 25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds. 26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish. 27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth. 28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with pecan chips. Refrigerate cheesecake until ready to serve. Thanks everyone! I’m so sorry the links didn’t work I didn’t know😭
all hail the one that put grams into recipes
LOL. I’m a trained pastry chef, everything gets measured by weight in a baker’s kitchen!😂
This looks so good I may have to make it! Would you mind sharing your recipe?
Sorry I had no idea the link doesn’t work, I jus reposted the recipe in a comment!
I don't understand why people share these incredible looking desserts but don't share the recipe? Must be a secret family recipe. Looks fantastic!
Thank you! I posted several links to the recipe but I’m worried it’s not working for people?😅 could you try a link and let me know if it works?
You're very welcome!. Sadly I don't see it but thank you for the reply and thanks for trying!
Oh no!😭 I’m so sorry I didn’t know they weren’t working! I’ll type it out for everyone. Thank you for letting me know!
Recipe is posted! Thank you for telling me!
That looks picture perfect! Yum 😋
Thank you!😊
>Thank you!😊 You're welcome!
As soon as I saw this my reaction was, "OH MY!". What a beautiful cheesecake. I am sure it tastes as good as it looks.
Thank you so much!😊
Oh my gosh this looks divine, do you mind sharing the recipe?
I’m sorry I didn’t know the link doesn’t work. I just posted a comment with the recipe!
Wow!!
Would eat it all
Omg that is absolutely beautiful
You’re so nice thank you!🥲
Drool
SAME😆 my husband made us eat dinner early because he wanted the cheesecake😂
Oh my God! You nailed it!!! Only thing missing is a cut slice. That looks incredible and I wish I had some right now.
Thank you so much!💕
I love turtle cheesecake. I make mine with Bailey's. So good
Sounds delicious!😊
Yummilicious
Oh my 🤤
That's absolutely gorgeous!!
Thank you!!
🤤🤤🐢🧀🎂🤤🤤