How to Make Salted Caramel Chocolate Fudge Cake

Salted Caramel Chocolate Cheesecake

Chocolate cupcakes with caramel salted buttercream.

Recipe Summary Salted Caramel Chocolate Cheesecake

Looking for a knock-your-socks-off chocolate dessert? Look no further! Creamy chocolate cheesecake, sweet caramel and a salty finish are guaranteed to please. The best of cheesecake and chocolate, all in one dessert!

Ingredients | Salted Caramel Chocolate Fudge Cake

1 ¼ cups OREO Baking Crumbs

¼ cup butter, melted

3 (250 g) packages PHILADELPHIA Chocolate Brick Cream Cheese, softened

¾ cup sugar

3 eggs

¾ cup thick caramel sauce

½ teaspoon coarse sea salt

Directions

Preheat oven to 350 degrees F (180 degrees C).

Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan.

Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

For best results, prepare using a thick caramel sauce or butterscotch sauce, or dulce de leche. Do not use caramel syrup since the thinner sauce could produce less than desirable results.

Prepare using plain PHILADELPHIA Brick Cream Cheese, and blending 4 oz. melted BAKER'S Semi-Sweet Chocolate into cheesecake batter before pouring over crust and baking as directed.

Dessert can be part of a balanced diet but remember to keep tabs on portions.

Info | Salted Caramel Chocolate Fudge Cake

prep: 20 mins cook: 45 mins additional: 4 hrs 55 mins total: 6 hrs Servings: 16 Yield: 16 servings

TAG : Salted Caramel Chocolate Cheesecake

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