Chocolate Caramel Cheesecake

I hadn't ever heard of chocolate caramel cheesecake before but its a brilliant idea. It isn't heavy, its light almost like a mousse. So good and totally made the drama with that pie I made that didn't work out very well a little less painful.

Chocolate Caramel Cheesecake

Recipe Source: MelsKitchenCafe.com

1  Chocolate Crust (recipe below)
1 cup Sugar
3/4 cup Heavy Cream
8 oz good-quality Bittersweet Chocolate (not unsweetened), chopped
1/2 cup sour cream
3 (8 oz) pkgs Cream Cheese, softened
4 Large Eggs
1 teaspoon Vanilla

1. Make crumb crust as directed in the recipe below. Preheat oven to 350°F.

2. Cook sugar in a dry large saucepan over med-low heat, stir slowly with a fork, until melted and pale golden. This step takes a good 10-15 minutes. After the sugar turns pale golden, cook without stirring, swirling pan, until the color turns deep golden. Remove from heat and carefully add heavy cream (mixture will steam and caramel will harden). Cook over med-low heat, stirring, until caramel is completely dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream.

3. Beat cream cheese with a mixer until fluffy, then beat in chocolate mixture on low. Beat in eggs, 1 at a time, then the vanilla, beat on low speed until each ingredient is incorporated, scraping down bowl between each addition.

4. Put springform pan with crust on a cookie sheet. Pour filling into crust and bake on the cookie sheet in the middle of the oven for 55 minutes or until cake is set 3 inches from edge but center is still slightly wobbly when the pan is gently shaken. To prevent cracking cook cheesecake in a water bath.

5. Run a knife around the edge of cake to loosen and cool completely in springform pan on a cooling rack. Chill cake, loosely covered, at least 6 hours or overnight. Remove side of pan and transfer cake to a plate.

Crumb Crust

1-10 oz box Chocolate Teddy Grahams, finely ground
5 Tablespoons Butter, melted
1/3 cup Granulated Sugar
1/8 teaspoon Salt

Stir crust ingredients together and press onto bottom and 1 inch up the side of a greased springform pan. Fill right away or chill up to 2 hours.

I linked these at 
Sweets for Saturday 
Sweet Tooth Friday 
Themed Bakers Sunday