BHG Delish Dish

Stirring Up Ideas In The Kitchen

Chocolate Caramel Cheesecake Tart

A Gooey Chocolate Caramel Fantasy dessert is the perfect sweet ending to any meal. This fun dessert looks fancy, but it can be made and in your refrigerator in a few simple steps.

Adding cheesecake to a cookie crust and gooey caramel will make everyone smile at dessert.

Hi, Delish Dish readers. Jocelyn from Inside BruCrew Life back again this week with another fun and fabulous chocolate recipe for you. I am having so much fun making all these chocolate goodies for you this month. Of course, getting to eat them is definitely a big plus. Chocolate is one of my favorite food groups.

Gooey caramel and creamy cheesecake on a cookie crust is the best kind of dessert.

As soon as I saw this Gooey Chocolate Caramel Fantasy, I stopped dead in my tracks. This was a definite must make. I mean, do you see all that gooey caramel in the original recipe? You know you want a big slice, too!

One of my all time favorite things to do to a recipe is to include cheesecake somehow. My mind went right away to these No Bake Caramel Mud Pie Cups I made a few years ago. I had a feeling that adding a cheesecake filling would take this tart from amazing to down right fabulous.

Chocolate and caramel dress up this easy cheesecake cookie tart. Perfect for an after dinner dessert!

Make sure you print out the original recipe, then make a note of the fun recipe “tweaks” I gave this gooey dessert.

  • I used 20 cream filled cookies in place of the chocolate wafer cookies because I already had those in my cupboard.
  • I doubled the cheesecake filling from this No Bake Caramel Mud Pie Cup recipe. Spread that on the cooled cookie crust and let it chill for an hour.
  • I heated the whipping cream to boiling, and then stirred in 1/2 cup dark chocolate chips until it was creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
  • I halved the caramel portion of the original recipe. Again let this cool slightly before spreading over the chocolate layer.
  • I pressed 1/4 cup pecan chips and 1/4 cup mini chocolate chips into the caramel before it cooled completely.
  • At the last minute, I sprinkled some sea salt over the top of the entire cheesecake tart. Best idea ever!

A chocolate crust with a creamy cheesecake and gooey caramel will get rave reviews from everyone.

I definitely suggest making this Gooey Chocolate Caramel Fantasy recipe when your sweet tooth needs to be satisfied with something rich and delicious. Also, make sure you check out the cheesecake section on my blog to see all the fun ways I love to include cheesecake in my desserts.

17 Responses to “ Chocolate Caramel Cheesecake Tart ”

  1. Am I crazy? I can’t find the recipe….lol…or is it a combination of all the references?

  2. Combination of all the paragraphs….I wish they would pout an actual recipe on for copying.
    This looks absolutely scrumptious.

  3. Would be nice to have the recipe actually compiled rather than to figure out what was actually used.

  4. how much cream do you need when melting w/dark chocolate? Do you still combine 1/2 the unwrapped caramels as well as 1/2 caramel sauce and the cream?

  5. delicious

  6. Found the recipe but it didn’t say what the white layer was…. I assumed cheesecake, or is it ice cream?

  7. I believe it’s a combination of all of them, although I wish they’d simplified it for us and included the actual recipe instead of sending us through multiple links!

  8. Can’t find the recipe in a normal recipe form! I have never seen a recipe posted like this and you can’t figure out what is suppose to be in the recipe.

  9. I think you combine the recipes from Gooey chocolate caramel fantasy recipe and the other recipe. Kinda confusing, but worth a try!

  10. Not sure

  11. i can’t find it either! Was so excited to make it

  12. just go to m&m (in Canada) and buy chocolate pecan cheesecake. It’s delicious!!

  13. Er….where is the recipe?

  14. Sounds good, but would like to print the recipe.

  15. Here is the recipe combined!
    Ingredients
    2 cups finely crushed chocolate wafer cookies (about 38)
    1/3 cup butter, melted
    2 package cream cheese (8 oz. each)
    1 1/2 cup powdered sugar
    1/2 cup caramel ice cream topping
    1 1/2 cup Cool Whip
    3/8 cup whipping cream, divided
    ½ cup dark chocolate chips
    15 vanilla caramels, unwrapped
    ¼ cup caramel ice cream topping
    1 cup chopped pecans, toasted
    ¼ cup pecan chips
    ¼ cup mini chocolate chips

    1. Preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed cookies and melted butter. Press mixture evenly onto bottom of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack.
    2. In a mixing bowl, combine the cream cheese and sugar. Beat until creamy. Add the caramel and beat again. Fold in the Cool Whip. Spread onto crust and chill for 1 hour
    3. Heat the ¼ cup whipping cream to boiling, and then stir in dark chocolate chips until creamy. Make sure you let this cool for 10 minutes before spreading over the cheesecake layer. Refrigerate again.
    4. In a medium heavy saucepan combine caramels and caramel topping. Cook and stir over low heat until caramels are melted. Stir in remaining (1/8 cup) cream. Remove from heat; stir in chopped pecans. Spread mixture evenly over crust.
    5. Press pecan chips and mini chocolate chips into the caramel before it cooled completely.
    6. Cover and chill for 1 hour.

  16. I’d love to print this to add to my dessert collection.

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