Salted Caramel Chocolate Cheesecake Cake (Print Version)

A tall celebration cake with chocolate layers, a creamy cheesecake center, salted caramel buttercream, and glossy chocolate ganache.

# Ingredients:

For the cheesecake layer

01 - 2 packages (16 oz / 450 g total) full-fat cream cheese, softened
02 - 2/3 cup (135 g) granulated sugar
03 - 1/4 teaspoon fine salt
04 - 2 large eggs, room temperature
05 - 1/3 cup (80 g) sour cream, room temperature
06 - 1/3 cup (80 ml) heavy cream, room temperature
07 - 1 teaspoon vanilla extract

For the chocolate cake

08 - 1 prepared chocolate cake batter for two 9-inch layers, homemade or boxed
09 - Nonstick baking spray or butter, for pans
10 - Parchment paper rounds, for pans

For the caramel frosting

11 - 1 cup (226 g) unsalted butter, softened
12 - 1/2 cup (160 g) thick caramel sauce
13 - 4 cups (480 g) powdered sugar, sifted if lumpy
14 - 2 tablespoons milk, plus more if needed
15 - 1/2 teaspoon kosher salt

For the ganache and topping

16 - 4 oz (115 g) dark chocolate, finely chopped
17 - 1/3 cup (80 ml) heavy cream
18 - 2 tablespoons thick caramel sauce
19 - 1 generous pinch flaky sea salt or coarse kosher salt

# Instructions:

01 - Heat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment, grease the inside, and wrap the outside with two layers of foil. Set a roasting pan in the oven and bring a kettle of water to a boil.
02 - Beat the cream cheese, sugar, and fine salt on medium speed for 2-3 minutes until smooth. Beat in the eggs one at a time on low speed, then mix in sour cream, heavy cream, and vanilla just until combined.
03 - Pour the batter into the springform pan. Set it inside the roasting pan and add hot water until it reaches about 1 inch up the sides. Bake for 45 minutes, turn off the oven, and let the cheesecake sit inside for 30 minutes. Cool completely, then chill at least 4 hours or freeze until firm.
04 - Prepare the chocolate cake batter and divide it between two greased, parchment-lined 9-inch pans. Bake according to the recipe or package directions, then cool completely. Trim domed tops if needed.
05 - Beat the softened butter for 2-3 minutes until pale and creamy. Add caramel sauce, powdered sugar, milk, and kosher salt. Beat for 4-5 minutes until smooth and fluffy, adjusting with a little milk or powdered sugar if needed.
06 - Place one chocolate cake layer on a serving plate. Add the chilled cheesecake layer, trimming the edge if needed, then top with the second chocolate cake layer. Frost the top and sides with caramel frosting and chill for 30 minutes.
07 - Heat the cream until steaming, pour it over the chopped chocolate, rest for 2 minutes, then stir until smooth. Cool until pourable but not hot. Spread over the chilled cake, drizzle with caramel sauce, sprinkle with flaky salt, and refrigerate until ready to slice.

# Notes:

01 - Best made over two days for cleaner stacking and slicing.
02 - Serve chilled or let slices stand 15-20 minutes for a softer texture.
03 - Nutrition is an estimate per slice.

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