Caramel Chocolate Cheesecake

Ingredients:

For the cheesecake:

• 2 packages (8oz each) cream cheese, softened
• 2/3 cup granulated sugar
• Pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy cream
• 1 tsp vanilla extract

For the cake:

• 1 recipe chocolate layer cake (9-inch layers) – homemade or cake mix
• (Check recipe of chocolate cake in search engine of this group)

For the frosting:

• 1 cup unsalted butter, softened
• 1/2 cup caramel sauce (homemade or jarred)
• 4 cups powdered sugar
• 2 Tbsp milk
• 1/2 tsp kosher salt

For the ganache:

• 4 oz dark chocolate
• 1/3 cup heavy cream
• 2 Tbsp caramel sauce
• Pinch of kosher salt

Instructions:

For the cheesecake:

1. Preheat oven to 325 degrees Fahrenheit. Place a large roasting pan on the lower 2/3 of the oven and preheat the pan as well.
2. Prepare a 9-inch springform pan by wrapping the bottom (outside) with a double layer of foil. Spray the pan with nonstick baking spray and line the bottom (inside) with parchment paper.
3. Boil a kettle of water for later use.
4. In a mixing bowl, beat cream cheese and granulated sugar until creamy (2-3 minutes).
5. Add salt and eggs one at a time, beating well after each addition.
6. Beat in sour cream, heavy cream, and vanilla extract.
7. Pour the mixture into the prepared springform pan. Place the pan in the center of the preheated roasting pan in the oven. Slowly pour boiling water into the roasting pan until it reaches about an inch up the sides of the springform pan.
8. Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit inside for an additional 30 minutes. Remove and cool completely on the counter.
9. Once cooled, transfer the springform pan to the freezer for several hours or overnight. If using within 24 hours, refrigerate the cheesecake instead.

For the cake layer:

1. Prepare the chocolate cake according to package directions for a 9-inch cake.

For the frosting:

1. In a large mixing bowl, beat butter for 2-3 minutes until fluffy. Add caramel sauce, powdered sugar, milk, and kosher salt.
2. Beat for 4-5 minutes until soft and creamy.

To assemble:

1. On a cake platter, place one layer of chocolate cake, top with the cheesecake, and then add the other layer of chocolate cake.
2. Spread frosting over the entire cake, covering the sides and top.
3. Refrigerate the frosted cake while preparing the chocolate ganache.

For the ganache:

1. In a microwave-safe bowl, combine dark chocolate with heavy cream. Heat for 30 seconds, stir, and heat for an additional 30 seconds. Whisk until smooth. Allow to cool slightly.
2. Once cooled, spread over the top of the chilled cake. Drizzle with the remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt.
3. Refrigerate the cake until ready to serve.