Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
43
High
Nutrition per serving
Calories757 kcal (38%)
Total Fat52.2 g (75%)
Carbs71 g (27%)
Sugars55.2 g (61%)
Protein6.5 g (13%)
Sodium264.1 mg (13%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
For the crust
1 ½ cupsgraham cracker crumbs
or digestive biscuits, crushed
6 tablespoonsunsalted butter
melted
2 tablespoonsgranulated sugar
optional
For the Chocolate layer
For the cheesecake layer
2 cupscream cheese
softened
½ cuppowdered sugar
1 teaspoonvanilla extract
1 cupheavy cream
whipped to stiff peaks
For the Caramel layer
For chocolate ganache
Instructions
Crust
Step 1
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated.
Step 2
Press the mixture into the bottom of a 9-inch springform pan. Place in the fridge to set while preparing the filling.
Chocolate layer
Step 3
Melt the chocolate chips and heavy cream together in a heatproof bowl over a pot of simmering water (or in the microwave in 30-second increments). Stir until smooth.
Step 4
Pour the chocolate mixture over the chilled crust and spread evenly. Refrigerate to set.
Cheesecake
Step 5
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Step 6
Fold in the whipped cream until fully combined.
Step 7
Spread the cheesecake layer over the set chocolate layer. Smooth the top and refrigerate for at least 2 hours.
Caramel
Step 8
Pour the caramel sauce evenly over the chilled cheesecake layer. Place back in the fridge for 30 minutes.
Ganache
Step 9
Melt the chocolate chips and heavy cream together, stirring until smooth.
Step 10
Pour the ganache over the caramel layer, spreading it evenly. Refrigerate until fully set, at least 2 hours or overnight.
Serve
Step 11
Carefully release the cheesecake from the springform pan.
Step 12
Slice and enjoy with an extra drizzle of caramel sauce, if desired.
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