Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (150g)
- Granulated sugar: 1/3 cup (66g)
- Unsalted butter, melted: 1/4 cup (56g)
- Cream cheese, softened: 2 packages (8oz each, 226g each)
- Granulated sugar: 1 cup (200g)
- Sour cream: 1 cup (240g)
- Large eggs: 3
- Vanilla extract: 1 teaspoon
- Semi-sweet chocolate chips: 1 cup (170g)
- Caramel sauce: 1/2 cup (120g)
- Whipped cream, for garnish: 1 cup (240ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, 1/3 cup sugar, and melted butter in a mixing bowl. Press into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in sour cream, eggs, and vanilla.
- Pour half of the batter into the prepared pan. Sprinkle with chocolate chips. Spread the remaining batter over the chocolate chips and drizzle with caramel sauce.
- Bake for 60 minutes or until set. Let cool completely before refrigerating for at least 4 hours before serving.
- Garnish with whipped cream and additional caramel sauce, if desired.
Nutritional Information:
- Calories: 450 per slice
- Fat: 25g
- Saturated fat: 15g
- Cholesterol: 120mg
- Sodium: 400mg
- Carbohydrates: 50g
- Protein: 10g
Dish Characteristics:
- Rich and creamy
- Decadent chocolate flavor
- Sweet caramel drizzle
- Perfectly smooth and creamy texture
- Luxurious and elegant presentation
User Comments:
- "This cheesecake is absolutely divine! The combination of chocolate and caramel is heavenly."
- "I was hesitant to make this because I'm not a great baker, but it turned out perfectly! It's so easy and delicious."
- "I served this at my last party and it was a huge hit. Everyone raved about how amazing it tasted."
Special Precautions and Tips:
- Use high-quality cream cheese and chocolate for the best flavor.
- Do not overbake the cheesecake, or it will be dry and crumbly.
- Let the cheesecake cool completely before refrigerating to prevent cracking.
- If the cheesecake cracks while baking, don't worry. You can cover the cracks with whipped cream or caramel sauce.
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
