Chocolate Caramel Crunch Cheesecake

Chocolate Caramel Crunch Cheesecake

This Chocolate Caramel Crunch Cheesecake is a rich, decadent and indulgent creation. It is a combination of an Oreo crust, sweet caramel and crunchy toffee layer, smooth chocolate cheesecake filling and more toffee crunch on top. This is one dessert that should satisfy almost anyone, so make one today to share!

Chocolate Caramel Crunch Cheesecake

Products I recommend for this recipe:

Ninja Blender

Springform Pan

Chocolate Caramel Crunch Cheesecake

A rich and decadent chocolate cheesecake with an Oreo crust, caramel and toffee layer and even more toffee on top.
Prep Time20 mins
Cook Time40 mins
cooling time4 hrs
Total Time5 hrs
Course: Dessert
Cuisine: American
Keyword: caramel, caramel bits, Cheesecake, chocolate, chocolate cake, Chocolate Chips, cream cheese, crunch, dessert, Golden Oreo, heath, sweets, toffee, vegetarian
Servings: 12 people
Calories: 629kcal

Ingredients

Crust

  • 25 Oreos
  • 4 tbsp unsalted butter melted

Caramel Layer

  • 11 oz caramel bits
  • 3 tbsp milk
  • 1 cup milk chocolate toffee bits

Cheesecake Filling

  • 16 oz cream cheese (2 blocks) softened
  • ¾ cup granulated sugar
  • 2 tbsp all purpose flour
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips
  • ½ cup milk chocolate toffee bits for topping

Instructions

  • Preheat the oven to 350° and grease a 9 inch spring form pan.

Crust

  • Put the Oreos and the melted butter in a food processor or blender and blend until the Oreos are crushed into fine crumbs. Press into the bottom and about an inch up the sides of the pan.

Caramel Layer

  • Add the caramel bits and the milk to a medium saucepan and place over low heat. Allow the caramel to melt, whisking often. When the caramel has melted and is smooth, remove from heat.
  • Pour the caramel over the Oreo crust and spread slightly if needed. Sprinkle 1 cup of toffee bits on top. Place in the freezer while you make the cheesecake filling.

Cheescake Filling

  • Cream together the cream cheese and sugar. Add in the flour, eggs and vanilla and mix well.
  • Place the chocolate chips in a microwave safe bowl, and microwave in 30 second intervals, stirring between each, until melted and smooth. Add the melted chocolate to the cream cheese mixture and mix just until combined.
  • Remove the crust from the freezer and pour the cheesecake filling in. Bake in the preheated oven for 40-45 minutes.
  • Allow the cheesecake to cool on the counter for 30 minutes, and then in the refrigerator for at least 3 ½ hours before sprinkling on ½ cup toffee bits and enjoying.

Nutrition

Calories: 629kcal | Carbohydrates: 70g | Protein: 8g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 85mg | Sodium: 318mg | Potassium: 347mg | Fiber: 3g | Sugar: 53g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 106mg | Iron: 4.4mg

If you like my Chocolate Caramel Crunch Cheesecake, you may also like my Chocolate Lover’s Bundt Cake, Mini Oreo Cheesecakes or my Cream Filled Chocolate Cake

4 Comments

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  3. hanks! My fiancé is an amazing cook but me, not so much! I made this today for dinner so he didn’t have to cook. It was great! Easy enough for this inexperienced cook and tasty enough for his experienced taste buds! I added A super reduced balasmic on top since we use it for Caprese salad and it baked onto The chicken really well. This recipe is a keeper! Any idea for a balsamic Like sauce to go with it?

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