Chocolate caramel cheesecake

    6 hours 25 min

    I got this wonderful recipe from a bed and breakfast my hubby and I stayed at. It is always a hit every time I make it! Garnish with caramel or chocolate sauce if desired.

    155 people made this

    Serves: 12 

    • 170g digestive biscuit crumbs
    • 5 tablespoons sugar
    • 125g butter, melted
    • 30 individually wrapped chewy toffees, unwrapped
    • 45ml milk
    • 90g chopped pecans
    • 170g chocolate chips
    • 3 (200g) tubs cream cheese, softened
    • 150g caster sugar
    • 1 teaspoon vanilla extract
    • 3 eggs

    Prep:45min  ›  Cook:40min  ›  Extra time:5hr  ›  Ready in:6hr25min 

    1. In a medium bowl, combine biscuit crumbs, sugar and melted butter. Mix well and press into the bottom and 2.5cm up the sides of a 23cm (9 in) springform cake tin. Set aside.
    2. In a small saucepan, combine toffees and milk. Cook over low heat, stirring, until smooth. Stir in chopped pecans. Pour mixture over the biscuit base and chill for 30 minutes.
    3. Preheat oven to 170 C / Gas mark 3.
    4. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in the eggs one at a time. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour over chilled base.
    5. Bake in the preheated oven for 50 minutes, or until centre is almost set. Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking. Cool in oven with door cracked open. Refrigerate at least 5 hours before serving.

    Tips for a perfect cheesecake:

    Don't overbake: While it may look underdone, a cheesecake is actually done when the centre is still wobbly. Residual heat 'carries over' and the centre continues to cook once out of the oven.
    Remove the cheesecake from the oven to cool on a rack, or simply leave the oven door closed, turn off the heat and let the cheesecake cool undisturbed for at least 1 hour. This helps prevent the cheesecake from sinking in the centre. After chilling, the once-wobbly centre should firm up beautifully!
    Bake in a water bath: The most effective way to bake a cheesecake evenly without browning the top is to bake in a water bath. Since water evaporates at boiling point, the water bath will never get hotter than 100C, no matter the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the centre, which can cause it to sink and crack.
    Mixing matters: Make sure your cream cheese and eggs are at room temperature before mixing, or you'll end up with lumps in your cheesecake. If you do end up with lumps in the batter, give it a quick spin in the food processor for silky smooth results.
    Don't forget to chill: A cheesecake needs several hours to chill and set, making it a perfect make-ahead dessert.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

    Watch how!

    Watch our video to see how to make the easiest no-bake chocolate cheesecake ever! Watch now!

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    Reviews & ratings
    Average global rating:

    Reviews in English (118)


    this was the most delicious cheesecake. Easy to make and the look on the girls face when they put the first spoonful in their mouth said it all, orgasmic! Only downside is that it doesn't look that impressive but the taste is great. Easy to make too.  -  31 Oct 2012


    When a recipe has over 100 reviews and an average of 4.5 you just have to try it! This doesn't disappoint - just remember to line the tin properly as the base is well sticky!  -  29 Apr 2017


     -  24 Sep 2010