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Chocolate Salted Caramel Cheesecake with Philadelphia Cream Cheese


  • 2 1/2 cup graham cracker crimbs
  • 1/4 cup sugar
  • 1/2 cup butter softened
  • 4 8- ounce packages of cream cheese softened
  • 1 1/2 cup white sugar
  • 1 1/4 cups heavy whipping cream
  • 3/4 cups salted caramel
  • 2 tablespoons all-purpose flour
  • 7 eggs
  • 2 tablespoons lemon juice
  • 2 tablespoons vanilla extract
  • 12 ounces finely chopped dark chocolate
  • 1 1/4 cup heavy cream
  • 1/4 cup salted caramel
  • Pretzel rods
  • Melted white chocolate


  • 1.Preheat oven to 350 degrees. Make the crust: In a medium bowl, mix graham crackers, sugar, and butter until well blended. Press mixture into a large capacity 9-inch springform pan.
  • 2.Make the filling: In an electric mixer, beat cream cheese with sugar until smooth. In a separate bowl combine cream, flour, eggs, lemon juice and vanilla. Beat together, then pour mixture into cream cheese mixture. Add the 3/4 cup caramel to the cream cheese blend. Mix well, and pour into prepared graham cracker crust.
  • 3.Bake in the preheated oven for 60 minutes. Turn off the oven and cool in the oven for 30 minutes. Chill until firm.
  • 4. To make the ganache, place the chocolate in a food processor and pulse until chocolate if finely chopped and looks mealy. Heat the cream in a saucepan on the stove until it starts to bubble. Pour the cream into the chocolate and pulse until smooth. Let cool for 15 minutes before using, but use while still warm.
  • 5. Assemble! Pour the ganache over the cheesecake; pour the chocolate onto the center of the cheesecake and let the chocolate drift over the sides. Clean up is easiest for pouring ganache if you place the cake on a rack over a foil-lined cookie sheet. After you finish pouring your ganache, set the cake in the refrigerator to set.
  • 6. Once the chocolate is, firm, place crushed pretzels on the chocolate in whatever arrangement you choose. Drizzle with melted white chocolate and caramel sauce.