Home » Desserts » Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts

Looking for a little slice of heaven? Check out this recipe for Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts so you can create one!

At no additional cost to you, I make a small commission for purchases made through links in this post. All items are tools or ingredients I have used myself or I wouldn’t recommend them to you!

Jump to Recipe
Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts. Oreo crumb base, creamy chocolate cheesecake, perfect ganache, smothered in a delicious caramel sauce and salted peanuts.

Yup, you read that right. TRIPLE CHOCOLATE CHEESECAKE with CARAMEL SAUCE and SALTED PEANUTS!

Whoa whoa whoa… Too much you say? Definitely Not! Love me some chocolatey goodness. Throw in caramel and peanuts? Perhaps some pyjamas and a glass of wine? Do I dare suggest a child free hour? Oh boy now we’re getting somewhere!

I have to say that I am the cheesecake queen. Not only is it my favourite dessert to shove my face into, but I love to make it as well! From mint chocolate cheesecake to New York style with blueberry sauce, the possibilities are endless!

How to make triple chocolate cheesecake

Prep a springform pan and make the oreo crust.

In a stand mixer beat cream cheese then sugar, sour cream, cornstarch, cocoa, salt, vanilla and eggs. Slowly pour in melted chocolate until fully incorporated then scrape cheesecake into prepared pan.

Using a water bath, bake cheesecake at 350° for 45-55 minutes, until the edges are puffy but the center is still jiggly.

Open the oven door just a bit allowing the cake to rest inside for one hour. Let cake rest on the counter until it comes to room temperature before refrigerating.

Once the cake is cooled, make the ganache and pour over the cheesecake while still inside the springform pan. Allow to set for one hour.

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts. Oreo crumb base, creamy chocolate cheesecake, perfect ganache, smothered in a delicious caramel sauce and salted peanuts.

How to make caramel sauce

For the caramel sauce, combine sugar and water in a small saucepan over medium heat. Stir to combine and then cook without stirring until sugar has turned a dark amber colour. Slowly add the warmed cream while whisking and simmer for 2 additional minutes. Remove from heat and whisk in vanilla and salt. Cool slightly.

Cheesecake Tips

I have a lot of great cheesecake tips up my sleeve! To check them out in detail, read my Cheesecake Tips post!

Love this recipe? Try these:

Lemon Blueberry Swirl Cheesecake

Lemon Blueberry Swirl Cheesecake. An epic spinoff from a classic cheesecake, blown up with blueberry lemon goodness.

S’mores Cheesecake

S’mores Cheesecake. Bring in the summer with this s'mores cheesecake! Graham crumb crust, chocolate cheesecake with ganache topping, finished off with toasted marshmallows. 

Give this little piece of heaven a try and let me know what you think in the comment section below!

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts! Oreo crumb base, velvety chocolate cheesecake, topped off with gorgeous ganache, delicious caramel sauce and salted peanuts. #cheesecake #chocolate #valentinesday #caramel

Pin this for later!

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts. Oreo crumb base, creamy chocolate cheesecake, perfect ganache, smothered in a delicious caramel sauce and salted peanuts.

Triple Chocolate Cheesecake with Caramel Sauce and Salted Peanuts

Oreo crumb base, velvety chocolate cheesecake, topped off with gorgeous ganache, delicious caramel sauce and salted peanuts. 
4 from 1 vote
Print Pin Rate
Author: Aleta

Ingredients

Oreo crust

  • 20 oreos or 2cups oreo crumbs
  • 1/4 cup butter melted

Chocolate cheesecake

  • 3 8 oz package cream cheese room temperature
  • 3/4 cup white sugar
  • 3/4 cup sour cream room temperature
  • 1 tbsp cornstarch
  • 3 tbsp cocoa powder
  • 3 eggs room temperature
  • 1 pinch salt
  • 1 tsp vanilla
  • 1 cup bittersweet chocolate chopped

Ganache

  • 1/2 cup heavy cream
  • 1/2 cup bittersweet chocolate chopped
  • 2 tsp white sugar

Caramel sauce

  • 1/2 cup white sugar
  • 2 tbsp water
  • 1/4 cup heavy cream warmed
  • 1/2 tsp vanilla
  • 1 pinch salt

Garnish

  • 1/4-1/2 cup salted peanuts

Instructions

Equipment Needed

Directions

  • Set the oven to 350°. Melt 1 cup chopped chocolate in the microwave or double boiler and set aside to cool.

Crust

  • Grease an 8″ springform pan with butter. In a food processor, pulse Oreos until fine crumbs. Mix in the melted butter and press into the bottom of the springform pan. Bake for 8 minutes then set aside to cool.

Cheesecake

  • In a stand up mixer with the paddle attachment, beat cream cheese until smooth. Add sugar and beat well, scraping down the bowl as needed. Beat in sour cream, cornstarch, cocoa, salt and vanilla, again scraping down the bowl as needed. Add one egg at a time, mixing after each egg. Turn mixer down to low and slowly pour in the melted chocolate until just combined.

Prepping to bake

  • Time to build a water bath! Wrap the springform pan in heavy duty tin foil so it covers the bottom and comes up the sides of the pan. Place the tin foil wrapped springform pan inside a large roasting pan. Pour the cheesecake batter over the Oreo crust and smooth out the top. Add boiling water to the pan until it reaches about 1/2 an inch up the side of the springform pan. Check out my Cheesecake Tips for more details!

Baking

  • Bake at 350° for 45-55 minutes. The edges will be puffy but the center will still be jiggly. Once baked, open the oven door just a bit (you can place a wooden spoon in the way so it can’t close) allowing the cake to rest inside for one hour, then pull the cake out and let it sit on the counter until it comes to room temperature before refrigerating. 

Ganache

  • Once the cake is fully cooled, preferably overnight, the ganache can be made. Melt the chocolate, white sugar and heavy cream in the microwave or double boiler and pour over cheesecake layer in the springform pan. Allow the ganache to set in the refrigerator for one hour.

Caramel Sauce

  • For the caramel sauce, combine the sugar and 2 tbsp water in a small saucepan over medium heat. Stir to combine and then cook without stirring until sugar has turned a dark amber colour. (10+ minutes) Slowly add the warmed cream while whisking – the mixture will boil up all crazy like so be cautious. Simmer for 2 additional minutes. Remove from heat and whisk in vanilla and salt. Cool slightly.
  • Remove sides of springform pan before pouring caramel over cake. Garnish with salted peanuts. Try not to eat the whole thing in one evening! Yum!

4 Comments

  1. Sharon Barclay

    Wow! Hi sweet girl. Your cheesecake sounds absolutely fabulous. And I’m thrilled to be able to view your website. Way to go. If nobody has told you today how amazing you are then… YOU’RE AMAZING! Love to you and the family. Auntie Sharon XXOO

  2. 4 stars
    Very good recipe; a new twist on a classic.

    However, there is some information missing that could lead a beginner to make mistakes. Here are some pointers to proof your recipe. 🙂

    1. Never is it stated in the “Baking” portion to turn off the oven to let the cake rest inside. It seems evident to me, but for a beginner, it might not be.
    2. How much time should the cake be refrigerated for before pouring the ganache on top?
    3. Should the ganache be allowed to set in the fridge or on the counter?
    4. The 2 tbsp of water is not mentioned in the ingredients of the caramel.

    Again, very good cake, my family loved it.

    • Hey thank you for the wonderful feedback! I’m sorry my instructions weren’t clear.. I did say the cheesecake needed to rest inside the oven, and also said the cheesecake needed to be completely cooled before pouring on the ganache, however I completely left out the water needed for the caramel sauce and did not say the ganache needed to set in the refrigerator. So thank you for the tips, my readers will very much appreciate your insight!

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.