Adding a layer of caramel cheesecake makes this gooey dessert a delicious way to end any meal. Try this Chocolate Caramel Cheesecake Tart the next time you need a dessert to wow everyone with.
Sweet and salty desserts always get my vote!
CLICK HERE TO PIN THIS RECIPE FOR LATER!
By now I think that it is safe to say that I am kind of crazy for cheesecake. I am always looking for ways to include it in every dessert that I make.
Over the years cheesecake has made its way into icebox cakes, cupcakes, and cookies. I’m pretty sure I will keep finding new ways to enjoy the creaminess that is cheesecake. My list of ideas is still pretty long!
Ok, so just so you know. Making a decadent gooey caramel cheesecake and trying to only “eat” juice for the day is not the smartest idea in the world. I had this amazing dessert sitting in my fridge right in front of the juice I needed to get to for dinner.
That wasn’t the smartest thing I’ve done this week! I may have slipped up a little and had a small sliver of this salted caramel cheesecake! What? You would have done the same thing, right???
It’s a good thing our kids were gaga over this dessert too. They took care of getting rid of all this Chocolate Caramel Cheesecake Tart for me.
Chocolate Caramel Cheesecake Tart
This is the third recipe that I have tweaked from Better Homes and Gardens, and I have to say it has moved into first place! It totally beat out the Best Chocolate Peanut Butter Cake and these Mocha Coconut Chocolate Blooms by a landslide. Yup, one tiny sliver and I knew this was a winner!
Cookies, cheesecake, chocolate, caramel, nuts, salt…you can kind of see why it has become my new favorite dessert. All the good stuff in one glorious dessert!
And the best part is that it is really easy to make. The only thing that you are going to bake is the crust.
Just make sure to cool the crust completely before adding the no bake caramel cheesecake layer. Chill it again before adding the chocolate and caramel toppings.
More cheesecake recipes that you may enjoy:
- Cherry Cheesecake Brownies
- Triple Chocolate Cheesecake Bars
- Peanut Butter Cup Cheesecake
- Carrot Cake Cheesecake Cake from Shugary Sweets
- Snickerdoodle Cheesecake Bars from Oh, Sweet Basil
Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.
Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin
I also created a fun new Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.
Chocolate Caramel Cheesecake Tart recipe:
Chocolate Caramel Cheesecake Tart
This creamy Chocolate Caramel Cheesecake Tart is loaded with chocolate, caramel, and pecans. It is a great dessert to make and share at any dinner or party.
Ingredients
For the Crust- 20 cream-filled cookies, crushed with the filling
- 1/3 cup butter, melted
For the Cheesecake Layer- 2 - 8 ounce packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 cup caramel ice cream topping
- 1 1/2 cups Cool Whip
- 1 teaspoon coarse sea salt
For the Chocolate Layer- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
For the Caramel Layer- 15 caramel squares
- 1/4 cup caramel ice cream topping
- 2 Tablespoons heavy whipping cream
- 1/4 cup pecan chips
- 1/4 cup mini chocolate chips
- coarse sea salt
Instructions
- Preheat the oven to 350 degrees. Line a 9 inch springform pan with parchment paper.
- Mix together the cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Cool completely.
- Beat together the cream cheese and powdered sugar until creamy. Add 1/2 cup caramel topping and beat again.
- Fold in the Cool Whip and sea salt. Spread over the cooled crust and refrigerate at least one hour.
- Bring the heavy whipping cream to a boil and remove immediately. Stir in the chocolate chips until melted and creamy. Cool 10 minutes, then spread over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
- Place the unwrapped caramels and caramel topping in a saucepan. Cook over low heat until melted. Stir in the heavy cream until creamy. Let cool 5-8 minutes, stirring often. Spread over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired.
- Refrigerate for at least an hour before serving. Cut into 10-12 slices. Refrigerate leftovers.
Notes
*This recipe has been adapted from this Gooey Chocolate-Caramel Fantasy
https://insidebrucrewlife.com/chocolate-caramel-cheesecake-tart/Copyright Inside BruCrew Life
This creamy Chocolate Caramel Cheesecake Tart is loaded with chocolate, caramel, and pecans. It is a great dessert to make and share at any dinner or party.
Ingredients
- 20 cream-filled cookies, crushed with the filling
- 1/3 cup butter, melted
- 2 - 8 ounce packages cream cheese, softened
- 1 1/2 cups powdered sugar
- 1/2 cup caramel ice cream topping
- 1 1/2 cups Cool Whip
- 1 teaspoon coarse sea salt
- 1/2 cup dark chocolate chips
- 1/4 cup heavy whipping cream
- 15 caramel squares
- 1/4 cup caramel ice cream topping
- 2 Tablespoons heavy whipping cream
- 1/4 cup pecan chips
- 1/4 cup mini chocolate chips
- coarse sea salt
Instructions
- Preheat the oven to 350 degrees. Line a 9 inch springform pan with parchment paper.
- Mix together the cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Cool completely.
- Beat together the cream cheese and powdered sugar until creamy. Add 1/2 cup caramel topping and beat again.
- Fold in the Cool Whip and sea salt. Spread over the cooled crust and refrigerate at least one hour.
- Bring the heavy whipping cream to a boil and remove immediately. Stir in the chocolate chips until melted and creamy. Cool 10 minutes, then spread over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
- Place the unwrapped caramels and caramel topping in a saucepan. Cook over low heat until melted. Stir in the heavy cream until creamy. Let cool 5-8 minutes, stirring often. Spread over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired.
- Refrigerate for at least an hour before serving. Cut into 10-12 slices. Refrigerate leftovers.
Notes
*This recipe has been adapted from this Gooey Chocolate-Caramel Fantasy
*Today’s post and recipe for Chocolate Caramel Cheesecake Tart was originally posted on Inside BruCrew Life on February 19, 2015, and it has been republished August 2018.
Jenn @ Peas and Crayons says
February 19, 2015 at 7:35 AMJocelyn this looks heavenly! Ohmygosh! Your recipes always make me want chocolate for breakfast =)
Jocelyn Brubaker says
February 23, 2015 at 2:23 PMThank you so much 🙂 And I always want chocolate for breakfast too. LOL!
Julie @ This Gal Cooks says
February 19, 2015 at 7:43 AMI would have slipped up and had like 10 small slivers of this cake! LOVE it, Jocelyn!
Jocelyn Brubaker says
February 23, 2015 at 2:23 PMIf I’m going to be honest…I did probably have a few more slivers. I’m conveniently trying to forget them though 😉
June Burns says
February 19, 2015 at 7:44 AMWow what an incredible cheesecake! Love the crunchy pecan + chip topping, sounds very tasty 🙂
Jocelyn Brubaker says
February 23, 2015 at 2:24 PMThank you!
Meg @ The Housewife in Training Files says
February 19, 2015 at 8:15 AMOhhhhh be still my cheesecake and toffee loving heart! This has my name all over it, I can’t stand it!
Tonia from TheGunnySack says
February 19, 2015 at 9:15 AMLooks like an excellent recipe tweak to me! I agree about the amazingness of cheesecake. It is smooth and creamy and it goes so well with chocolate!
Jocelyn Brubaker says
February 23, 2015 at 2:24 PMCheesecake and chocolate are a dream come true 🙂
Wendy says
February 19, 2015 at 9:38 AMOur family always laughed when my father would say he only wanted a sliver of cake. He would then, over the course of the next day or two, finish the entire cake…..one tiny sliver at a time! 🙂 I am afraid I inherited his talent of “only” taking a sliver! Cheesecake, THIS cheesecake, would be irresistible.
Jocelyn Brubaker says
February 23, 2015 at 2:24 PMHahaha! That totally sounds like my “sliver”.
Dorothy @ Crazy for Crust says
February 19, 2015 at 9:49 AMIt’s so awesome Jocelyn!! OMG. I need this in my life. I’d even drink juice for a day so I could eat the WHOLE THING.
Jocelyn Brubaker says
February 23, 2015 at 2:25 PMYes, juice for a day = cheesecake tart for lunch!!! I like how you think 🙂
Aimee @ ShugarySweets says
February 19, 2015 at 10:55 AMYou are the cheesecake queen 🙂
Jocelyn Brubaker says
February 23, 2015 at 2:25 PMYou are the best 🙂
Christina says
February 19, 2015 at 11:05 AMOh wow, this looks amazing.
Julianne @ Beyond Frosting says
February 19, 2015 at 12:26 PMSo many wonderful layers in this!!
Jocelyn Brubaker says
February 23, 2015 at 2:25 PMThank you!
Chels+R. says
February 19, 2015 at 2:22 PMThis looks completely amazing.
Michelle @ My California Kitchen says
February 19, 2015 at 3:38 PMI’m obsessed with cookie crusts and this combination is to die for!!
Anna @ Sunny Side Ups says
February 19, 2015 at 5:46 PMMmmm…oh that gooey caramel, all those crunchy good toppings….looks simply heavenly! 🙂 Love love lovin it!!
Jocelyn Brubaker says
February 23, 2015 at 2:26 PMCreamy and crunchy is definitely worth loving on. Thank you, Anna!
Erin @ Miss Scrambled Egg says
February 19, 2015 at 6:14 PMOh my goodness! This looks superb. I want all of this right now. I love the look of that topping. 🙂
Jocelyn Brubaker says
February 23, 2015 at 2:26 PMThank you!
Hayley @ The Domestic Rebel says
February 19, 2015 at 6:48 PMThis tart looks totally fabulous, Jocelyn! I love the super drippy, buttery caramel!
Jocelyn Brubaker says
February 23, 2015 at 2:27 PMThanks Hayley! Drippy gooey caramel always gets my vote 😉
Medha @ Whisk & Shout says
February 19, 2015 at 8:04 PMI’m beyond obsessed! Not only is the flavor spot on, but I’m loving the pictures 🙂
Jocelyn Brubaker says
February 23, 2015 at 2:27 PMThank you!!!
Jessica @ A Kitchen Addiction says
February 20, 2015 at 8:39 AMThis cheesecake looks incredible! There’s no way one sliver would have been enough for me!
Jocelyn Brubaker says
February 23, 2015 at 2:27 PMYeah…I might have had another sliver the next day too 😉
Gwen Watson says
February 26, 2015 at 4:10 PMThat looks delicious! I’m always afraid to make a fancy dessert because they never look as good as I hope. But ugly cheesecake still tastes really delicious!
Nancy says
March 20, 2015 at 7:11 PMI want to make this cheesecake tart, but I would have to eat the WHOLE thing myself. Sigh!