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Salted Caramel Cheesecake with Chocolate Ganache

 

Caramel fans will be in heaven with this salted caramel cheesecake recipe topped with a sticky caramel sauce, chocolate ganache and a sprinkle of sea salt.

  Delicious Salted Caramel Cheesecake with Chocolate Ganache at TidyMom.net

Last Wednesday, July 10, was kind of an important day.  In our house we call it………..Allison Day! aka Allison’s Birthday.

Birthdays aren’t usually too much of a big deal around here, unless you are Allison, and every birthday is celebrated for several days, that include a Birthday banner, going out to eat, travelCardinal games, ghost hunts, lots of presents and of course………dessert of her choice.

This year she wanted cheesecake, and not just any cheesecake.  It needed to be a silky smooth salted caramel cheesecake, but it had to have chocolate in it as well.  We decided to make it with an Oreo cookie crust and add a layer of chocolate ganache to the top!

Don’t let the word cheesecake scare you…….it’s really pretty simple to make, just needs to sit over night.  So make it at least a day ahead, and be prepared to finish it up the second day.

How to Make Salted Caramel Cheesecake with Chocolate Ganache at TidyMom.net

The full recipe is at the end of this post.  It’s going to look long, but I want to break it down for you to show you it’s really not that bad.  Yes, I made the caramel sauce but it was super easy, as was the chocolate ganache and even the whipped cream.  You will need a springform pan, and a pastry bag with a 1M tip if you want to pipe the whipped cream like I did.

1.  Crush Oreos using a food processor

2.  Press into springform pan

3.  Use electric mixer to blend cheese cake filling.

4.  Pour filling into crust, bake, cool, then refrigerate over night.

5.  Make caramel sauce and pour over cheese cake, and cool.

6.  Make chocolate ganache and pour over caramel.

7.  Top with homemade whip cream.  Refrigerate until ready to serve.

It’s SOOOO worth all the steps!!  I promise!

But you might have to make your own, because Allison isn’t sharing!

Allison doesn't share cheesecake

She cracks me up!  She makes us laugh all the time!  It’s hard to believe that this time next year we will be packing things up to send her away to college, and we will become empty nesters during the school year :(  I need to freeze time………quickly!

Salted Caramel Cheesecake with Chocolate Ganache at TidyMom.net

Ok, so I suppose you want the recipe, grab your apron and  lets go!

 

Salted Caramel Cheesecake

Prep Time: 60 minutes

Total Time: 10 hours

Yield: 16 servings

Salted Caramel Cheesecake

A creamy caramel cheesecake recipe topped with caramel sauce and chocolate ganache and a sprinkle of sea salt.

Ingredients

    For the crust:
  • 1 Family Size Pkg Oreo cookies, finely processed into crumbs (about 45 cookies)
  • 7 tbsp. salted butter, melted and cooled
  • Salted Caramel Cheesecake Filling:
  • 3-(8 oz) packages cream cheese, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • 3/4 cup heavy whipping cream
  • 1/4 cup caramel-flavored coffee syrup (I used Torani )
  • For Caramel Sauce:
  • 1/2 cup butter
  • 1 1/4 cups packed brown sugar
  • 2 tablespoons caramel-flavored coffee syrup (I used Torani )
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons flaked sea salt
  • For Chocolate Ganache:
  • 1 cup Semi Sweet Chocolate
  • 8 ounces heavy whipping cream
  • For Stable Whipped Cream
  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1½ cups heavy whipping cream
  • 2 tablespoons granulated sugar

Instructions

    To Make the Oreo Cookie Crust:
  1. Grease a 9-inch springform pan. Combine crushed Oreos and melted butter until all of the crumbs are moistened.. Press into bottom and up the sides of springform pan. Place in freezer while you prepare filling.
  2. To Make Salted Caramel Cheesecake Filling:
  3. Heat oven to 300° F
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and 1 cup brown sugar on medium speed until smooth. Beat in eggs, one at a time, just until blended. Add 3/4 cup whipping cream and 1/4 cup coffee syrup; beat until blended. Pour filling over crust.
  5. Bake at 300°F 1 hour 10 minutes to 1 hour 20 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Wrap tightly in plastic wrap and refrigerate at least 6 hours or overnight.
  6. Day 2
    For Caramel Sauce:
  7. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Add 1 1/4 cups brown sugar and 2 tablespoons coffee syrup. Heat to boiling; cook and stir 1 minute until sugar dissolves. Stir in 1/2 cup whipping cream; return to boiling. Remove from heat. Cool 20 minutes.
  8. For Chocolate Ganache:
  9. Combine the heavy cream and the chocolate in a medium sized microwave-safe bowl. Heat it in the microwave on high for two minutes. Whisk, then place it back in the microwave for another 30 seconds and whisk. Repeat in 30 seconds intervals until the chocolate is completely melted and you can incorporate it fully into the cream. Let cool about 5-10 minutes (until it's still pourable, but no longer hot)
  10. For Stable Whipped Cream
  11. Place 1/4 cup of cold water in a small sauce pan, then sprinkle with 1 teaspoon of unflavored gelatin. Let the gelatin soften and absorb all of the water (about 5 minutes).
  12. Place pan over low heat and stir until gelatin dissolves. Let it cool off the heat while you complete the next step.
  13. In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups cream and 2 tablespoons sugar until soft peaks form. Slowly pour in warm dissolved gelatin and mix until soft peaks reform. You won't get stiff peaks, but this whipped cream will be perfect for pipping on top of cheesecake, pies and other desserts.
  14. To Assemble Cheesecake:
  15. Remove Cheesecake from refrigerator. Pour the salted caramel sauce on top of the cheesecake (use as much as you want, then store the rest to use when serving cheesecake or for ice cream topping). Put back in fridge while you prepare the ganache.
  16. Once the ganache is made and cooled, remove the cake from the fridge and pour ganache on top of the caramel layer. Put back in the fridge while you make whipped cream.
  17. Place whipped cream in pastry bag fitted with 1M tip, remove cake from fridge and pipe whipped cream on out edge of cheesecake.
  18. Drizzle top of cake with caramel sauce and sprinkle with flaked sea salt. Cover and store in refrigerator until ready to serve.
  19. To Serve:
  20. To serve, run small metal spatula around edge of springform pan; carefully remove side of pan. Cut cheesecake into slices. You can drizzle slices with more caramel sauce if you'd like. Cover and refrigerate any remaining cheesecake.

Notes

Caramel-flavored coffee syrup can be found by the coffees and teas in the grocery store.

You do NOT want to use Double Stuffed Oreos.

recipe adapted from Betty Crocker

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What’s your favorite Birthday Dessert?

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About TidyMom

A self-proclaimed neat freak, Cheryl chronicles her journey through homemaking on her blog, TidyMom.net, where she shares recipes, tutorials, crafting and her ever-growing love for photography. This St. Louis mom juggles her passion for life, her daughters and her tiger-loving husband, all while her obsession with tidiness cleans up the trail blazed behind her. Google+

Comments

  1. 1

    Happy Birthday to your daughter! What a sweet way to celebrate!

  2. 2

    i’m dying over here. you have combined all my favorites in one cheesecake! it looks beautiful!

  3. 3

    Happy Birthday to you daughter!! This is one awesome cake to celebrate! Seriously, it look so incredible!

  4. 5

    OH my this looks delicious! Pinned to bhg

  5. 7

    Thanks for the link up! I NEED this cheesecake…honestly. It looks out of control fantastic!

  6. 8

    Just that ganache and caramel alone make me want to face plant right into this cake!

  7. 9

    Wow that looks amazing Cheryl! I love the picture of your cute birthday girl.

  8. 10

    If cheesecake isn’t sinfully delicious like this one then I just don’t know if it qualifies as cheesecake. I would have a hard time saying no to the whole cheesecake!

  9. 11

    I love all things caramel! I am dying over this!!

  10. 12

    This looks SO AWESOME!! Love it!

  11. 13
    Camila Pravitz says:

    Olá sou do Brasil e amo essas receitinhas :P Parabéns pelo bonito trabalho

  12. 14

    Happy Birthday to Allison, she is one lucky girl! You are one great Mom and cheesecake maker! This cheesecake has everything needed to make a girl happy ;)

  13. 15

    Yum! Happy Birthday – picture is so cute!!! Love this!

  14. 16

    Happy Birthday to your daughter! Loving this birthday celebration cheesecake! Truly a decadent treat! Pinning!

  15. 17

    Cheryl this looks amazing, love the sweet pictures!

    xo, Tanya
    twelveOeight

  16. 18

    Oh my this looks amazing, Cheryl!! I’ll definitely be making this the next time we have a family dinner (it would be too dangerous to make for only 2 of us…lol!)

  17. 19

    I could dive in!

  18. 20

    Happy birthday Allison! This cheesecake looks to die for :)

  19. 21

    Absolutely divine!! Happy Birthday, Allison :)

  20. 22

    My twins leave for college next year too. I know they wouldn’t want to share this cake either.

  21. 23

    ooooooohhhhhhhhh……that’s about all that is running through my head right now. oooooohhhhhhh!

    YUM!!!! I’d have to make it and get it out of the house ASAP!!!

    Happy birthday to Allison! I can’t believe this is her senior year! Oh my gosh! Time FLIES!

  22. 24

    This looks delicious – you’re going to have to try and freeze time along with a slice of this cheesecake! Your daughter is adorable!! (I wouldn’t share either!)

  23. 25

    Wow, that looks awesome! I want that for my birthday now, too!! I wonder if my husband would make it for me…

    Happy birthday, Allison!

  24. 26

    Super love ur cheesecake! The BEST! yummy namaaaaannnnN!!!

  25. 27

    Whoa! This looks so incredibly delicious (and beautiful!)!

  26. 28

    Lucky girl, that cheesecake looks amazing!

  27. 29

    Oh. My. Word. That looks AWESOME!

  28. 30

    Happy Birthday to Allison!! Favorite dessert ever!!

  29. 31

    Love the picture of her about to bite into the whole cake. And what a cheesecake that is! Shockingly delicious.

  30. 32

    This looks amazing Cheryl! Cheesecake is a weakness of mine. ;)

  31. 33

    This looks absolutely amazing!! I would love for you to come link it up to my party on Wednesdays!

  32. 34

    I’m pinning this… it looks amazing! And my kids are huge Cardinals fans (even though we live in Maryland). My husband grew up in Kirkwood and he totally brainwashed them :)

  33. 35

    Oh my, this just looks too delicious! I am such a sucker for salted caramel ANYTHING.
    Thanks for the recipe!
    xoxo
    Michelle

  34. 36
    Lisa in Indy says:

    Hi. Thanks for sharing this yummy-looking recipe! Next family event I’ll hope to bring it.
    Best wishes to your daughter for a successful year at college.

  35. 37

    Happy Birthday to your beautiful daughter!! My birthday is next week….I would love some carrot cake! ;)

  36. 38

    Oh my goodness these cake looks amazing!!

  37. 39

    Wow! This looks like an over the top rich and elegant dessert.

  38. 40

    oh man, you had me at salted. suuuper want this!

  39. 41

    Salted caramel is my absolute weakness. Happy birthday to Allison. I hope she has the most wonderful year!

  40. 42

    You seriously have the best dessert recipes!! Love following you on instagram and seeing what you will create next!! This looks divine! Great job and thanks for sharing!

  41. 43
    Hibah Khan says:

    Hi Cheryl! I just made this for my dad’s birthday and it was one of the best cheesecakes we’ve ever had! I made my own caramel syrup, because I was too lazy to go out and buy some, and it was INSANELY delicious! The actual cheesecake is super fluffy and surprisingly not too sweet so it balances out perfectly with the caramel and ganache. I’m totally keeping the recipe! Thanks so much for sharing!

  42. 45

    If we don’t want to use the coffee flavoring is there something we could us as a substitute?

  43. 46
    Allyson Scot says:

    Hi! We had family in town over the holiday weekend and I made this…accidently made it in a 10 inch pan but it worked just as well lol. Just a quick question…I noticed that in the ingredients list under the salted caramel sauce there is sea salt listed but when I made it it never called for me to put it in the sauce pan…I made it without it last weekend and it was delicious, and I followed your instructions exactly. It was delicious! I was just curious that if I do use the sea salt in the caramel sauce, when do I put it in? Thanks for the recipe! I will be making it again!!

  44. 48

    I’m no longer certain where you’re getting your information, however good topic.
    I needs to spend some time finding out more or working out more.
    Thanks for magnificent info I used to be searching for this information for my mission.

  45. 49
    Jesse Smeltzer says:

    I made this cheesecake and everyone loved it. But one question how do you keep the carmel sauce on top of the cheesecake when i made mine it started ooozing out of the side of the cheesecake. I am wondering if I need to freeze it. Any advice would be greatly appiciated

  46. 51
    Jesse Smeltzer says:

    I just make this for the second time and did what you said and put the crust all the way up the edge of the pan. When i bake the cheesecake everything looked fine and it rose like it should but when i cooled it in the over it sunk to half of what it was so now i have and inch or more above the cheesecake with crust not sure if this is normal or not and how high up the sides the chocolate ganache will come up on the sides. Any advice.

  47. 54

    This is my favorite recipe to make ans all my friends and my parents friends go nuts whenever I make it.

    Question. Which works best, light or dark brown sugar? I’ve been using light just fine but I’m wondering if dark might work better.

  48. 55

    I made the Salted Caramel Cheesecake for Christmas dinner. I am an avid baker, this is the best thing I ever made!!!!

  49. 56

    I made this yesterday. It was easy and delicious! Co-workers said it was the best cheesecake I have made. The only thing I did different was for the whipping cream, I did not add the gelatin and water. Instead I added some powdered sugar and a teaspoon a vanilla! Thanks for sharing this recipe!

  50. 57

    If I can’t find the caramel flavored coffee syrup
    can I use something else – a coffee liqueur and
    Caramel sauce? Or would that be too thin or thick?
    I don’t have time to go to another store if I want to
    Make the filling tonight.

Trackbacks

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