The most beautiful, delicious layered cake! Salted Caramel Chocolate Cheesecake Cake is exactly what you were looking for. Two rich chocolate cakes with a sweet cheesecake center. Topped with caramel frosting, chocolate ganache, and more salted caramel sauce.
Love salted caramel? Be sure to try this reader favorite Salted Caramel Cookie recipe! Or these thick and fudgy Salted Caramel Brownies.
Why this Recipe is Best
You don’t have to choose between cheesecake and layer cake. Cheesecake Cakes are the delicious marriage of two favorite desserts.
You may remember our first version, this Pumpkin Cheesecake Cake recipe. Well, lucky for you I didn’t stop there!
This Salted Caramel Chocolate Cheesecake Cake combines rich chocolate with sweet caramel with the perfect hint of sea salt. And you simply can’t beat the layer of creamy cheesecake in the middle!
- With this recipe, you can make the cheesecakes ahead of time and stash them in the freezer. Then, when you’re ready for a cheesecake cake, just bake up a box of cake mix and assemble!
- Or go ahead and make everything the same day. It’s hard to wait when you know this Salted Caramel Cheesecake Cake is on the dessert menu.
For more salted caramel flavor, give our delicious salted caramel mocha truffles a try. Keep a batch in the freezer for later.
Ingredient Notes
- Chocolate cake mix. You can’t beat the convenience of your favorite boxed mix. Or make your cake from scratch with this dark chocolate cake recipe. Both are amazing!
- Caramel sauce. I have used both homemade caramel sauce or a store bought sauce in this recipe.
- Kosher salt. Use a coarse salt such as kosher salt or sea salt crystals for topping the cheesecake cake.
Easy Instructions
Make the cheesecake.
- Beat together the cheesecake ingredients, then bake in a parchment lined spring form pan.
- Bake in a preheated oven over a roasting pan filled with boiling water. This “steam bath” helps bake the cheesecake evenly and give it its amazing consistency.
- After the cheesecake has cooled, you can transfer it right to the fridge or freezer to chill.
Chocolate Cake layer.
- Bake the boxed cake mix according to package directions in two 9 inch cake pans (or make our moist chocolate cake recipe).
Frost and Assemble.
- To assemble the cake, top one of the cake layers with the cheesecake, then add the second cake layer on top.
- Spread buttercream frosting over the sides and top.
Chill the frosted salted caramel cheesecake cake while you make the ganache. Once the chocolate ganache is ready, spread it on top of the frosted cheesecake cake.
Drizzle with more caramel sauce and sprinkle with coarse salt before serving.
Tips and Tricks
- Plan to make Salted Caramel Cheesecake Cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake. I then refrigerated the cake and made the ganache the following morning. We enjoyed the cake that afternoon.
- You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use.
- Refrigerate the cake once it’s frosted. The cold frosting stands up to the warm ganache. Speaking of ganache, allow it too cool slightly before adding to the cake. Otherwise it would be a disaster.
- Slice yourself the first piece, because this cake will go fast, and you earned it!
Recipe FAQs
No, you should not top this cake with table salt. If you don’t have kosher salt or coarse sea salt, don’t add any salt on top of the cake. You’ll still have a deliciously sweet Chocolate Caramel Cheesecake Cake!
I only leave the bottom of the springform pan on the cheesecake when freezing or chilling.
Yes, I recommend keeping the cheesecake cake chilled until you’re ready to serve.
The frozen cheesecake only takes a couple of hours to thaw. You can take it out of the freezer and let it thaw while you bake the layer cakes.
More Cheesecake Cakes
- Carrot Cake Cheesecake Cake
- Chocolate Peppermint Cheesecake Cake
- Eggnog Cheesecake cake
- Lemon Cheesecake Cake
- Red Velvet Cheesecake Cake
Easy Cake Recipes
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Salted Caramel Chocolate Cheesecake Cake
Ingredients
For the cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ⅔ cup granulated sugar
- pinch of salt
- 2 large eggs
- ⅓ cup sour cream
- ⅓ cup heavy cream
- 1 teaspoon vanilla
For the cake:
- 1 recipe chocolate layer cake 9=inch layers- homemade or cake mix is fine
For the frosting:
- 1 cup unsalted butter softened
- ½ cup caramel sauce homemade caramel sauce or jarred is fine
- 4 cup powdered sugar
- 2 Tablespoons milk
- ½ teaspoon kosher salt
For the ganache:
- 4 ounce dark chocolate
- ⅓ cup heavy cream
- 2 Tablespoons caramel sauce
- pinch of kosher salt
Instructions
For the cheesecake:
- Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
- Prepare springform pan by wrapping bottom of pan (outside) with double layer of foil. Spray pan with nonstick baking spray and line bottom (inside) with a circle of parchment paper. Meanwhile, boil a kettle of water to use later.
- Beat cream cheese with granulate sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
- Beat in sour cream, heavy cream and vanilla. Pour into prepared 9inch springform pan. Place pan in center of preheated roasting pan in the oven. Pour boiling water slowly into the roasting pan, until there is about an inch of water coming up the sides of the springform pan.
- Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
- When cooled, transfer entire springform pan into the freezer for several hours or overnight. I put it in freezer for about 2 hours. **If using within 24 hours, feel free to just refrigerate cheesecake!
For the cake layer:
- Prepare chocolate cake according to package directions for 9 inch cake. Or, like me, prepare a homemade dark chocolate layer cake using THIS recipe
For the frosting:
- Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
- Beat for 4-5 minutes until soft and creamy.
To assemble:
- On a cake platter, lay one layer of chocolate cake, top with the cheesecake. Then add the other layer of chocolate cake. Spread frosting over entire cake, sides and top.
- Refrigerate frosted cake while you prepare the chocolate ganache.
For the ganache:
- In a microwave safe bowl, combine dark chocolate with heavy cream. Heat 30 seconds. Stir and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
- Once cooled. Spread over top of chilled cake. Drizzle with remaining 2 Tbsp of caramel sauce and sprinkle with a pinch of kosher salt. Refrigerate cake until ready to serve!
Notes
- Plan to make Salted Caramel Cheesecake Cake a day in advance. I made the cheesecake one night, then the next morning I baked the cake layers. In the afternoon I whipped up the frosting and assembled the cake. I then refrigerated the cake and made the ganache the following morning. We enjoyed the cake that afternoon.
- You can make the cheesecake layer further in advance by wrapping tightly and storing in the freezer until ready to use.
- Refrigerate the cake once it’s frosted. The cold frosting stands up to the warm ganache. Speaking of ganache, allow it too cool slightly before adding to the cake. Otherwise it would be a disaster.
- Slice yourself the first piece, because this cake will go fast, and you earned it!
- See the blog post for more recipe tips and tricks.
Nutrition
Decadence never looked so good! This Salted Caramel Chocolate Cheesecake is sure to get plenty of “oohs” and “ahhs.” And it tastes even better than it looks!
Made this for Christmas with the family. It went fast! So rich and decadent. The homemade caramel sauce is definitely the way to go.
Heavenly! Looks intimidating to make but it actually came together very well. I did have to slice off the tops of my chocolate cakes for an even fit between the layers. Made the cheesecake the day before and the rest the next morning, ate that night. It was a big hit!! Thanks for sharing this delicious recipe!
I have made this a couple times. However I can’t find any Caramel sauce. Does anybody have a suggestion? I bought butterscotch topping and wonder if that would be close to the Caramel sauce.
Butterscotch sauce will work. You could also make a homemade caramel sauce.
If you have access to a Trader Joe’s their salted caramel sauce is awesome! I don’t even bother making my own anymore.
Made it last night for my daughter’s birthday. It was a huge hit. Ganache yield is for like 3 cakes although I am sure I’ll find alternate uses for it. Thank you.
You can take the label off of a can of sweetened condensed milk and place the unopened can on the rack inside your Instant Pot. Pour warm water over the can until it’s submerged. Cook on manual pressure for 40 mins. on high and then release the steam. Be absolutely CERTAIN that the can completely cools down before you open it — super important — unless you want to shower the Heavens (or at least your kitchen) with caramel sauce. It is SO delicious.
How does heated condensed milk turn to caramel sauce after cooling?
Is this structurally sound? Cheesecake is very heavy! How do you cut it? Thanks!
What is the best practice to store the cake after it is made? I will be serving it the next day.
Thanks.
I use a plastic cake server to store in refrigerator. If you don’t have one, cover the cake in plastic wrap (loosely) and store in fridge.
I made this Cake cheesecake Cake over Christmas and it was a huge hit! My niece even said it was the best thing she ever ate! I have a question that hopefully you can e-mail me and let me know the answer. This recipe will be a keeper for me and I am hoping to make the red Velvet cheesecake and peanut butter ones also. My question is I like to make 6″ cakes because they are not as big and you don’t need an occasion. Would you know how long I would cook the cheesecake portion in a 6″ cake pan or if this would even work? Thank you and keep the recipes coming I love your site!
I haven’t tried a smaller version yet, but if you do, please report back to give us insight. Glad the cake was a hit!
I made this cake for a co worker and she loves it and now I am making it again for her birthday
Hello Aimee,
So I am guessing if I bake the chocolate cake layers and cheesecake, assemble and freeze in advance I can pull it out, frost it and proceed with ganache, etc? I bake birthday cakes for our local PD and some months are busier than others. I keep trying to come up with new interesting ideas and this looks like a crowd pleaser to me!
Yes you can freeze the layers! I would wrap them individually in plastic wrap then foil. Assemble after thawed. ENJOY 🙂
Made this tonight for our early Christmas dinner and not only did it look beautiful, it was delicious! I made the cheesecake layer late last night and finished everything by noon today, to chill for tonight. Even those who don’t especially like cheesecake thought it was great! Thanks for the wonderful recipe.
It’s a delicious cake, glad you are enjoying it as well!
I made this cake for the 4th of July, 2021…it was amazing!!! Thank you for sharing the recipe!
I’m so happy to hear you loved it!
Making this for my fiancees bday in 3 days. I’ll leave my results
Ps… Really excited to try this
I used and measured the exact ingredients, I didn’t over beat my cheesecake my mixture. It’s sooooo flat…. It’s has no cracks and firm. I’m not sure where I went wrong.
Happy birthday to him 🙂 ENJOY!!
I made this cake for my mother’s birthday. My family loved it. The cake was moist and delicious. The instructions were easy to follow. I will be making this cake again.
I made this for my daughters birthday since she loves cheesecake, caramel & chocolate. She loved it! I’m usually a cookie baker but have started venturing into baking layer cakes. This one is wonderful but it is time-consuming. I
Aimee’s tips regarding making cheesecake one day, cake & frost next was helpful. Thank you for a beautiful recipe!
Do you leave the cheesecake in the pan when freezing?