Chocolate Caramel Cheesecake Cake

Chocolate caramel cheesecake cake is a cheesecake smothered in a salted caramel sauce and surrounded by using layers of chocolate cake, all covered with self-made chocolate

Cheesecake Ingredients:

  • Cream cheese
  • Granulated sugar
  • Sour cream
  • Vanilla extract
  • Eggs

Chocolate Cake Ingredients

  • All-purpose flour
  • Vanilla extract
  • Eggs
  • Vegetable oil
  • Buttermilk
  • Kosher salt
  • Baking powder
  • Baking soda
  • Unsweetened cocoa powder
  • Granulated sugar
  • Hot coffee (or hot water)

Butter cream Ingredients

  • Unsalted butter
  • Confectioners’ sugar
  • Cocoa powder
  • Heavy whipping cream
  • Vanilla extract
  • Salt

Toppings

  • Salted Caramel Sauce
  • Mini chocolate chips

   How to Make Chocolate Caramel Cheesecake Cake

The first step in this recipe is to make the cheesecake. The cheesecake will have to chill in the refrigerator for a couple of hours before you can assemble the rest of the cake. So, to get started in the cheesecake, preheat the oven to 350°F and prepare a 9-inch springform pan by spraying it with nonstick spray and lining it with parchment paper.

  1. Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese until creamed.
  2. Beat in the sugar and scrape down the sides of the bowl.
  3. Add in the sour cream and vanilla.
  4. Blend until smooth and creamy. Scrape down the sides of the bowl. With the mixer on low, add in eggs one by one until fully incorporated.
  5. Pour the filling into the prepared 9-inch pan.
  6. Place your springform pan with the cheesecake in it into a slightly larger pan and add about 1 inch of hot water to the outside of the pan (for the water bath).
  7. Bake until the top of cheesecake turns golden, about 60 – 70 minutes. Let cheesecake cool on a wire rack.
  8. Refrigerate for at least 2 hours before assembling the cake.

How to Make Chocolate Cake

You will need two 8-inches round cake pans for the chocolate cake. The cheesecake will be sandwiched in between the chocolate cake layers. To make the chocolate cake, preheat the oven to 350°F and prepare the two round cake pans. The last ingredient you add to the chocolate cake is the coffee. Don’t worry about it tasting like coffee…it won’t! But, if you are not a coffee drinker, and don’t have any around the house, just use hot water. Once the cake is done baking, let it cool in the pans for about half an hour. After the cakes have cooled, place them on a cooling rack until completely cooled (about an hour). Once the cheesecake has chilled and the chocolate cakes are baked and cooled, get out your stand mixer to make the chocolate buttercream. Once the buttercream is made, it’s time to assemble the cake!

How to Assemble the Chocolate Caramel Cheesecake Cake:

It’s finally time to put each step together to make this awesomely sweet Chocolate Caramel Cheesecake Cake.

  1. Place one 8-inch layer of chocolate cake on a cake stand.
  2. Carefully place the cheesecake on top of that. Trim the cheesecake to make it the same size as the chocolate cake.
  3. Drizzle some of the salted caramel sauce on top of the cheesecake.
  4. Set the other layer of 8-inch cake on top of the cheesecake.
  5. Cover cake with a crumb coat of chocolate buttercream.
  6. Press mini chocolate chips into the side of the cake making sure to cover the sides completely.
  7. Pipe out dollops of the buttercream on top of the cake around the edge.
  8. Drizzle more salted caramel sauce on top.
  9. Chill until you are ready to serve.

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