Chocolate Salted Caramel Swirled Cheesecake

Ingredients

FOR CRUST
  • 2 1/2 cupsfinely crushed oreo cookies
  • 5 tablespoonsbutter
FOR SALTED CHOCOLATE CARAMEL SWIRL CHEESECAKE
  • 3 (8 ounce) packscream cheese, at room temperature
  • 1 cupgranulated sugar
  • 3large eggs, at room temperature
  • 1 cupsour cream, at room temperature
  • 1 teaspoonvanilla extract
  • 1/4 cupheavy cream
  • 8Ghirardelli Dark Chocolate with sea salt caramel filled squares candies
FOR SALTED CHOCOLATE CARAMEL WHIPPED CREAM
  • 1 1/4 cupheavy whipping cream
  • 8Ghirardelli Dark Chocolate with sea salt caramel filled sqares candy's
GARNISH
  • Sliced Ghirardelli Dark Chocolate with sea salt caramel filled squares, about 2. Chill before slicing for best slices

Instructions

1_ MAKE CRUST

2_ Spray a 9 inch springform pan with bakers spray

3_ Combine oreo crumbs and melted butter in a bowl and mix well

4_ Press into bottom and sides of springform pan, freeze while preparing filling.

5_ MAKE CHEESECAKE FILLING. PREHEAT OVEN TO 350

6_ Have salted chocolate candy sqares un wrapped in a bowl. Heat the 1/4 cup heavy cream until hot but not boiling. Pour over candy, let sit 30 seconds then whisk until well blended, set aside, this is the swirl mixture for the cheesecake

7_ Beat cream cheese in a large bowl until creamy

8_ Add sugar and vanilla and beat in well

9_ Add eggs, one at a time beating each egg in

10_ Stir in sour cream until completely incorporated

11_ Remove crust from freezer and wrap bottom and sides with a double thickness of foil

12_ Spread 1/2 of cheesecake filling in crust

13_ Drop spoonfulls of melted salted chocolate caramel on top of batter, using 1/2 of it

14_ Using a skewer or thin knife pull chocolate caramel mixture through batter to make a swirl pattern

15_ Add remaining cheesecake batter on top and smooth over

16_ Drop remaining chocolate caramel mixture in spoonfulls on top of batter

17_ Swirl the chocolate caranel through batter

18_ Place cheesecake in a large baking pan, add hot water to come up 1/2 of sides of cheesecake and place in preheated oven. Bake 60 to 80 minutes until the sides appear to be set but the middle is still wobbly


19_ Cool on a rack, lightly covered with foil until cooled to room temperature. Then remove foil, cover and refrigerate overnight

20_ Run a thin knife around edges of pan and unlock sides of springform pan

21_ MAKE SALTED CHOCOLATE CARAMEL WHIPPED CREAM

22_ Have dark chocolate caramel candy's in a large bowl. Heat cream until hot but not boiling, pour over candy's, let sit 30 seconds then whisk until completely blended. Refrigerate until completely cold.at least 4 hours.

23_ Right before ready to garnish, beat chocolate caramel cream until light and fluffy

24_ Pipe around and in center of cheesecake, add sliced salted chocolate caramel candy's. Store in refrigerator but allow about 10 minutes at room temperature for best flavor

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