Amazing Salted Caramel Chocolate Cheesecake Cake


TOP Reviews:

I served this individual desserts at an open house party this weekend and they were a HUGE hit. Though they taste more like butterscotch than caramel and the salt was a little lost, overall these were extremely delicious! I needed to cut a corner on time, so I just purchased pre-prepared caramel sauce for the top, but otherwise made as directed. Be sure to really press the crust into the pan (I used the top of the canola oil bottle, which worked so well) and they come out fully intact. Place into cupcake / muffin liners to be sure that they stay intact and easy to grab if you plan to serve at a party. Highly recommend and I’ll be making again; super easy! Enjoy

I served this individual desserts at an open house party this weekend and they were a HUGE hit. Though they taste more like butterscotch than caramel and the salt was a little lost, overall these were extremely delicious! I needed to cut a corner on time, so I just purchased pre-prepared caramel sauce for the top, but otherwise made as directed. Be sure to really press the crust into the pan (I used the top of the canola oil bottle, which worked so well) and they come out fully intact. Place into cupcake / muffin liners to be sure that they stay intact and easy to grab if you plan to serve at a party. Highly recommend and I’ll be making again; super easy! Enjoy

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So easy and so delicious! My family loved them. Substituted raspberry sauce (store bought) for a little different flavor. Love the caramel sauce though! Best part is that I feel like I can indulge a little without the guilt.

This recipe is amazing! Followed the reviews of *brykate and *jforster28 and made some changes. Used the recipe for the base of the Satsuma Orange Cheesecake also on this site. Came out fantastic, no breaking when I took my cakes out of their molds. Nutritional info remains the same, with only 1 gram extra fat in the recipe overall. Also baked until they were absolutely solid, no wobbles. They set in the freezer after 30 mins. Great caramel sauce and good portion for the calories. I will definitely make this one again…and again and again and again

Excellent! I made these in mini muffin tins to have tartlettes instead. 1 teaspoon of the crust mixture (I used graham crackers because I had them on hand), 1 tablespoon of the cheesecake mixture. Baked 15 minutes. Used 1/2 teaspoon of Trader Joe’s fleur de sel caramel sauce on top instead of making my own. Will absolutely make this again!

Ingredients :

FOR THE CHEESECAKE:
2 pkg (8oz each) cream cheese, softened
2/3 cup granulated sugar
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