Caramel Fudge Cheesecake

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Description:

This Caramel Fudge Cheesecake is an indulgent dessert with a creamy, rich cheesecake filling on a buttery graham cracker crust, swirled with caramel fudge sauce for extra decadence. Topped with even more caramel drizzle and a sprinkle of sea salt, this cheesecake is a perfect mix of sweet and salty flavors that melts in your mouth.

Ingredients (Quantities):

For the Crust:

  • Graham cracker crumbs: 2 cups
  • Brown sugar: ¼ cup
  • Melted butter: ½ cup

For the Cheesecake Filling:

  • Cream cheese: 4 packages (8 oz each), softened
  • Granulated sugar: 1 cup
  • Sour cream: 1 cup
  • Vanilla extract: 1 teaspoon
  • Eggs: 4 large
  • Caramel sauce: 1 cup, divided (½ cup for the filling, ½ cup for topping)

For the Fudge Sauce:

  • Semi-sweet chocolate chips: 1 cup
  • Heavy cream: ½ cup
  • Butter: 2 tablespoons

Optional Ingredients:

  • Sea salt flakes: for garnish
  • Chocolate shavings: for extra garnish

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a bowl, mix the graham cracker crumbs, brown sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan to form a crust.
  • Bake for 10 minutes, then set aside to cool.

2. Make the Fudge Sauce:

  • In a saucepan, combine chocolate chips, heavy cream, and butter over low heat. Stir until smooth and melted, then remove from heat and let it cool slightly.

3. Prepare the Cheesecake Filling:

  • In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add sour cream and vanilla, mixing until well combined.
  • Add the eggs one at a time, mixing just until combined (do not overmix).
  • Pour half of the filling into the crust, then drizzle a few spoonfuls of caramel sauce and fudge sauce over the filling. Swirl with a toothpick or knife.
  • Pour the remaining filling on top and drizzle again with caramel and fudge sauce, swirling gently for a marbled effect.

4. Bake the Cheesecake:

  • Place the springform pan in a larger baking pan, and add hot water to the outer pan to create a water bath.
  • Bake for 60-70 minutes or until the center is slightly jiggly but mostly set.
  • Turn off the oven and leave the cheesecake in with the door slightly cracked for 1 hour. Remove and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

5. Top the Cheesecake:

  • Before serving, drizzle remaining caramel sauce over the top of the cheesecake. Sprinkle with sea salt flakes and garnish with chocolate shavings if desired.

Tips for Success:

  • Room Temperature Ingredients: Using room temperature cream cheese and eggs helps achieve a smoother filling.
  • Avoid Overmixing: Mix the filling just until combined to avoid air bubbles.
  • Water Bath: The water bath helps prevent cracking and gives the cheesecake a creamy texture.

Recommendations:

  • Storage: Store in the refrigerator for up to 5 days. Cheesecake can also be frozen for up to 3 months; just thaw in the fridge before serving.
  • Serving Suggestion: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Nutrition (per slice, estimated):

  • Calories: 590
  • Protein: 8g
  • Fat: 42g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Sugars: 38g
  • Sodium: 380mg

This Caramel Fudge Cheesecake is the ultimate treat for caramel and chocolate lovers alike, with creamy layers and a rich, gooey swirl in every bite!

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