Description
This Amazing Salted Caramel Chocolate Raspberry Cheesecake combines rich chocolate, tart raspberries, and a drizzle of salted caramel, creating a delightful explosion of flavor. It’s surprisingly easy to make and perfect for impressing guests.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 cup fresh raspberries
- ½ cup semi-sweet chocolate chips, melted
- 1 cup granulated sugar (for caramel sauce)
- 6 tablespoons unsalted butter, cut into pieces
- ½ cup heavy cream
- 1 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of your springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and beat until combined. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
- Gently fold in the fresh raspberries and melted chocolate until everything is combined. Be careful not to overmix; you want to keep those lovely raspberry chunks!
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for about an hour.
- Once cooled, cover the cheesecake and refrigerate it for at least 4 hours, or preferably overnight.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it’s golden brown. Carefully add the butter and stir until melted, then slowly pour in the heavy cream. Continue to stir until smooth, then add the sea salt. Let it cool slightly.
- Once the cheesecake is chilled, remove it from the springform pan. Drizzle with salted caramel sauce and garnish with additional raspberries if desired. Slice and enjoy!
Notes
Use high-quality cream cheese for the best flavor and texture. If using frozen raspberries, thaw and drain them first.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25
- Sodium: 300
- Fat: 28
- Saturated Fat: 17
- Carbohydrates: 36
- Fiber: 1
- Protein: 6
Keywords: cheesecake, salted caramel, chocolate, raspberry, dessert, easy recipe