Chocolate, Caramel, Cookie Dough Decadent Cheesecake


OMG! This is a Shavuot recipe dream come true: cheesecake, cookie dough and chocolate. Is there anything better?

2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

Chocolate Layer:
6 (1-ounce) squares semisweet chocolate
6 tablespoons butter
1/2 cup sugar
2 large eggs
2 tablespoons all-purpose flour

Cheesecake Layer:
1/2 cup caramel syrup
1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
2 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1/2 cup sour cream

Chocolate Ganache:
6 (1-ounce) squares semisweet chocolate
4 tablespoons heavy whipping cream

Preheat the oven to 300 degrees.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

29 thoughts on “Chocolate, Caramel, Cookie Dough Decadent Cheesecake

  1. Is the cookie dough supposed to be baked all the way through or is it to remain doughy? Mine is taking quite more than an hour in the oven…

    • It remains cookie dough like, so its soft and gooey. Its delicious in the cheesecake.

  2. so, i messed up! i used chocolate chips instead of baking squares because the store was out. so, i used two cups of chips instead one the one. i just wasn’t thinking. then, after i melted the chocolate and added the eggs, sugar and flour and poured it over my crust, i realized i melted too much chocolate! do you think it will ruin the entire cheesecake??

    • This will just make it more chocolatey but will not ruin it. It may need more cooking time because its more dense

  3. My cheesecake took 40minutes longer to cook then it said and still didn’t look like it was done…. did anyone else have this problem?

    • It will set in the fridge. Sometimes ovens are not calibrated so the cooking time may vary.

  4. I cooked this and the chocolate layer took over the whole thing…. I don’t know what i did wrong.. And it is ruined did i not wisk it enough? It was too hard to even cut through HELP!!

    • It’s layered, did you make the chocolate layer, bake and cool? Did you use the right size pan? So frustrating! I made it last week and it came out great, try again.

  5. This recipe is identical to the Chocolate Explosion Cheesecake that Paula Deen makes.

  6. I would like to know when I am supposed to release the cheesecake from the springform pan and when I am supposed to put on the ganache layer. Do I release it from the springform pan when it comes out of the oven, cool it, and then put the ganche on and refrigerate for 8 hours?

    • I like to cool it, then take it out of the pan and then put on ganache. Put sometimes the ganache will drip down the sides. If you want it as a perfect topping then put on the ganache, cool it and take it out before serving.

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  8. Thank you for this recipe….it was amazing! I always appreciate people’s reviews and tips, so here are mine:

    I made this in stages throughout the day. After baking the graham crust, I let it cool for a couple of hours and then did the chocolate layer. Once that had completely cooled (another couple of hours), I added butterscotch sauce (no caramel sauce at the grocery store….and I think another alternative – dulce de leche – would have been too rich). There wasn’t enough of the cookie dough to be able to press the edges together, so I just broke it up a little with a fork and distributed it evenly. I baked it for one hour and 20 minutes but it still wasn’t done… it had firmed up to a point that was about halfway between the edge and the middle of the cake, and the middle was still quite soft….so I turned off the oven and let it slow cook until the oven had cooled down (2-3 hours). By then the middle had firmed up. Cooled on a rack then covered with plastic wrap and put it in the fridge overnight (cheesecake is always better the next day). The next morning I did the final chocolate ganache layer (still in the pan) then refrigerated until dinner time. I took it out of the pan just before serving.

    It came out perfectly and everyone loved it. It’s rich and needs a glass of milk to go with it….but it is SO good.

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  10. I just made the cake and hope it’s o.k. I turned up the heat at 1 hour to 350 and baked it another 25 min. It was still wiggly a bit but I’ve made enough cheesecakes to know that it would finish cooking and set while cooling. As I was cleaning, I noticed a recipe for choc. cheesecake on the chocolate box. It said for the temperature to be 325* if the pan is bright silver and 300* if it was a dark pan. I think I’ll bake it that way next time if I use the bright silver pan.

    • I always make it in a dark springform and don’t adjust the cooking time for it. I like it a little loose as well and it finishes cooking while it cools plus it sets more in the oven. It’s good!