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Salted Caramel Chocolate Cheesecake


• 1 1/4 cups OREO Crumbs

• 1/4 cup butter, melted

• 3 (250 g) packages Cream Cheese, softened

• 3/4 cup sugar

• 3 eggs

• 4 (1 ounce) squares Semi-Sweet Baking Chocolate, melted

• 3/4 cup caramel or butterscotch sauce (not sundae syrup)

• 1/2 teaspoon coarse sea salt


1. Preheat oven to 350 ° F. Mix crumbs and butter. Press firmly onto bottom or a 9-inch spring form pan.

2. Beat cream cheese and sugar in a large bowl with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed just until blended after each addition. Stir in chocolate; pour into crust.

3. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.

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