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Decadent Caramel Chocolate Swirl Baked Cheesecake Recipe

Decadent Caramel Chocolate Swirl Baked Cheesecake Recipe Delight

Discover the Decadent Caramel Chocolate Swirl Baked Cheesecake Recipe, a luxurious dessert with rich flavors and a visually stunning presentation.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 6 hours
Total Time 7 hours 45 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs Substitution: Use gluten-free graham crackers for a gluten-free version.
  • 1/4 cup sugar Substitution: Coconut sugar for a less refined option.
  • 1/2 cup unsalted butter Preparation Note: Use unsalted butter for better flavor control.
For the Filling
  • 24 oz cream cheese Preparation Note: Ensure cream cheese is softened to avoid lumps.
  • 1 cup granulated sugar Note: Avoid over mixing to prevent cracks.
  • 3 eggs Note: Incorporate one at a time to maintain a smooth texture.
  • 1 cup sour cream Preparation Note: Can substitute with Greek yogurt for a lighter option.
  • 1 tbsp vanilla extract Substitution: Use vanilla bean paste for a more intense flavor.
  • 1/4 tsp salt Note: Use kosher salt for a cleaner taste.
For the Swirl
  • 1/2 cup caramel sauce Note: Store-bought or homemade can be used.
  • 1/3 cup chocolate Substitution: Use dark chocolate for a richer flavor.
For the Topping
  • 1 cup heavy cream Preparation Note: Whip until stiff peaks form for a fluffy texture.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • roasting pan
  • skewer or knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your equipment including a 9-inch springform pan, mixing bowls, and electric mixer.
  2. In a bowl, combine graham cracker crumbs and sugar, then pour in melted unsalted butter. Press this mixture firmly into the bottom of your springform pan. Bake for 8–10 minutes until fragrant, then let it cool.
  3. Lower the oven temperature to 325°F (160°C). In a large bowl, beat the softened cream cheese until silky smooth. Gradually mix in sugar until fluffy without lumps.
  4. Add the eggs one at a time, mixing on low speed. Scrape down the sides of the bowl. Mix in sour cream, vanilla extract, and salt.
  5. Pour two-thirds of the cheesecake batter into the cooled crust. Mix the remaining batter with melted chocolate until well combined.
  6. Dollop spoonfuls of the chocolate batter atop the cheesecake filling and swirl them together gently using a skewer or knife.
  7. Wrap the bottom of your springform pan in foil and place it inside a larger roasting pan. Pour hot water into the roasting pan until halfway up the cheesecake pan.
  8. Bake for 60–75 minutes. The edges should be set while the center jiggles slightly.
  9. Turn off the oven and crack open the door, letting the cheesecake cool for about an hour. Refrigerate for at least 6 hours or overnight.
  10. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Top the cheesecake with the whipped cream and drizzle with caramel and chocolate.
  11. Gently remove the cheesecake from the pan, place it on a platter, generously top with whipped cream, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 95mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Use room temperature ingredients for a smoother filling and avoid over-mixing to prevent cracks. Allow the cheesecake to chill overnight for best flavor.

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