Chocolate Caramel Crunch Cheesecake
A buttery graham cracker crust, silky vanilla cheesecake topped with a thick layer of salted caramel, blanketed in glossy dark chocolate ganache, and finished with a shower of caramelized graham crumble.
Ingredients
For the graham cracker crust:
- 2 cups graham cracker crumbs
- 1/3 cup light brown sugar packed
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter melted
For the cheesecake:
- 32 oz cream cheese room temperature
- 1 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/3 cup sour cream
- 2 tsp vanilla extract
- 4 large eggs room temperature
- 2 tbsp all-purpose flour
For the caramel:
- 1 cup granulated sugar
- 6 tbsp unsalted butter cubed
- 1/2 cup heavy cream warmed
- 1 tsp flaky sea salt
- 1 tsp vanilla extract
For the chocolate ganache:
- 8 oz dark chocolate finely chopped
- 3/4 cups heavy cream
- 1 tbsp unsalted butter
- 1 pinch flaky sea salt for finishing
Instructions
- Preheat oven to 350°F. Wrap the outside of a 9-inch springform pan tightly with 2 layers of heavy-duty foil. In a bowl, stir together 2 cups graham cracker crumbs, 1/3 cup light brown sugar, 1/2 tsp kosher salt, and 1/2 cup unsalted butter until the mixture looks like wet sand. Press firmly into the bottom and about 1 inch up the sides of the pan. Bake for 10 minutes, then set aside to cool. Reduce oven to 325°F.2 cups graham cracker crumbs, 1/3 cup light brown sugar, 1/2 tsp kosher salt, 1/2 cup unsalted butter
- In a large bowl with an electric mixer, beat 32 oz cream cheese until completely smooth, about 5 minutes. Add 1 cup granulated sugar and 1/3 cup light brown sugar and beat until light and fluffy. Mix in 1/3 cup sour cream and 2 tsp vanilla extract. Add 4 large eggs one at a time on low speed, mixing just until each is incorporated. Fold in 2 tbsp all-purpose flour by hand. Pour the batter over the cooled crust and smooth the top.32 oz cream cheese, 1 cup granulated sugar, 1/3 cup light brown sugar, 1/3 cup sour cream, 2 tsp vanilla extract, 4 large eggs, 2 tbsp all-purpose flour
- Place the springform pan in a large roasting pan and pour hot water into the roasting pan until it reaches about 1 inch up the sides of the springform. Bake at 325°F for 60–70 minutes, until the edges are set but the center still jiggles slightly when nudged. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove from the water bath, take off the foil, and run a thin knife around the edges to release. Cool to room temperature on a wire rack, then refrigerate, uncovered, for at least 6 hours or overnight until completely chilled and firm.
- Add 1 cup granulated sugarto a saucepan over medium heat. Let it melt undisturbed, swirling the pan occasionally (don't stir) until it turns a deep amber color, about 8–30 minutes. Remove from heat and immediately whisk in 6 tbsp unsalted butter, it will bubble dramatically, that's normal. Slowly stream in 1/2 cup heavy cream while whisking, then 1 tsp flaky sea salt and 1 tsp vanilla extract. Let cool until thick but still spreadable, about 20–30 minutes.1 cup granulated sugar, 6 tbsp unsalted butter, 1/2 cup heavy cream, 1 tsp flaky sea salt, 1 tsp vanilla extract
- Pour the cooled caramel over the chilled cheesecake and spread it into an even layer, leaving about a 1/4-inch border around the edge so it doesn't drip down the sides. Return to the fridge for 30 minutes to let the caramel firm up before adding the ganache.
- Place the chopped 8 oz dark chocolate in a heatproof bowl. Heat 3/4 cups heavy cream in a small saucepan until it just begins to simmer at the edges, then pour over the chocolate. Let sit for 5 minutes, then whisk from the center outward until smooth and glossy. Whisk in 1 tbsp unsalted butter. Let cool for 5 minutes until slightly thickened but still pourable.8 oz dark chocolate, 3/4 cups heavy cream, 1 tbsp unsalted butter
- Pour the ganache over the caramel layer, tilting gently to coat the top in an even layer. Let it set for 30 minutes. Finish with 1 pinch flaky sea salt for finishing. Return to the fridge for at least 30 minutes to let the ganache set before slicing.1 pinch flaky sea salt