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You are here: Home / Dessert / Caramel Cheesecake With Ganache

Caramel Cheesecake With Ganache

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 29, 2014 by Hugs & Cookies xoxo 17 Comments

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This cheesecake is another winner. It received raving reviews at a family gathering and was actually pretty simple to make! Go ahead and try it-this caramel cheesecake will not disappoint!

 

CARAMEL GANACHEcheesecake caramel cheesecake slice caramel cheesecake slice caramelcake cheesecake caramel ganacheYou can find a 9 inch springform pan here!

Caramel Cheesecake With Ganache

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Ingredients
  

Crust:

  • 45 oreos processed into crumbs
  • 7 T. butter melted and cooled

Cheesecake Filling:

  • 3- 8 oz packages cream cheese, softened
  • 1 cup packed brown sugar
  • 3 eggs
  • ¾ cup heavy whipping cream

Caramel Sauce:

  • ½ bag craft caramels
  • 1 ½ Tablespoons heavy cream

Chocolate Ganache:

  • 1 cup Semi Sweet Chocolate
  • 8 ounces heavy whipping cream

Instructions
 

  • Grease a 9-inch springform pan.
  • Combine crushed Oreos and melted butter to moisten.
  • Press into bottom and up the sides of springform pan.
  • Freeze while you make cheesecake filling.

Cheesecake Filling:

  • Heat oven to 300° F
  • Beat the cream cheese and 1 cup brown sugar on medium speed until smooth.
  • Add eggs, one at a time, just until blended.
  • Add 3/4 cup heavy cream until blended. Pour this over the cold crust.
  • Bake at 300°F 70-80 minutes until edge of cheesecake is set at least 2 inches from edge of pan. Middle will still wiggle a bit.
  • Turn off the oven and open the door a bit. Let cheesecake sit there for 30 minutes.
  • Cool on a rack for another 30 minutes.
  • Chill in fridge a few hours.

Caramel Sauce:

  • Melt caramels and cream in microwave until smooth. Pour over cheesecake, spread with offset spatula and chill.

Ganache

  • Microwave heavy cream and the chocolate until melted. Whisk smooth. Let cool 10 mins and pour over caramel layer. Chill again until solid and ready to serve. Carefully remove sides before serving..

adapted from betty crocker

cheesecake

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Filed Under: Cheesecake, Dessert

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Katie @DipItInChocolate says

    October 18, 2014 at 7:21 pm

    Ok… explain to me how you manage to post almost every day!? You work, have kids, and still find time to bake AND blog every single day? Do you ever sleep?

    Reply
    • danielle says

      October 18, 2014 at 7:50 pm

      OMG my friend is back!!!!! I have missed you and your comments tonight sooo made my day!!!! xoxo

      Reply
  2. Barbara says

    November 11, 2014 at 2:56 pm

    Made this last week was a big hit!
    Could I use some of the carmel mixture in the with the cheesecake mixture? Small amount not as much as top.

    Reply
  3. Linda says

    January 2, 2015 at 3:59 pm

    Adjectives fail me as this was beyond spectacular.

    Reply
    • danielle says

      January 2, 2015 at 8:07 pm

      OOOOOooh, I am so glad!!!!

      Reply
  4. Laurie says

    February 6, 2015 at 9:06 pm

    The picture gives you the impression the Carmel is soft and is like a drizzle . Mine didn’t turn out like that . It was chewy not soft. I followed the directions. Any suggestions as to what I could had done differently?

    Reply
    • Hugs & Cookies xoxo says

      February 6, 2015 at 9:08 pm

      The caramel should not be too thick since you are adding cream. Did you add the cream?

      Reply
  5. neha says

    July 30, 2015 at 7:11 pm

    Looking forward to making this cheesecake! Just one question though, in the recipe it says ” 1/2 bag craft caramels” … is there any other measurement for that? As I’m not sure how big a bag to buy. Thank you

    Reply
    • Hugs & Cookies xoxo says

      July 31, 2015 at 10:19 pm

      The bag is 11 ounces. 🙂

      Reply
  6. Donna Wiederholt WIEDERHOLT says

    August 14, 2015 at 3:52 pm

    Do you think I would have a successful cheesecake using gluten free oreo like cookies?

    Reply
    • Hugs & Cookies xoxo says

      August 14, 2015 at 10:17 pm

      yes!!

      Reply
  7. Heather says

    July 1, 2016 at 5:10 pm

    I made this several times and it was a huge success each time! I used Werther’s soft caramels and it was delish!!! Love this website…it’s my go-to whenever I need to make something that will impress!! 🙂

    Reply
  8. Jennifer says

    December 11, 2017 at 6:55 pm

    Can I make the cheesecake ahead of time then the day of add the top?

    Reply
    • Hugs & Cookies xoxo says

      December 11, 2017 at 6:57 pm

      definitely!!!

      Reply

Trackbacks

  1. Foodies Network » Caramel Cheesecake Ganache says:
    September 30, 2014 at 5:18 pm

    […] Caramel Cheesecake Ganache […]

    Reply
  2. Ultimate Caramel Lover's Roundup - The Crumby Cupcake says:
    November 19, 2014 at 10:49 am

    […] Caramel Cheesecake with Ganache […]

    Reply

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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