Salted Caramel Chocolate Cheesecake Cake

 The most beautiful, delicious layered cake! Salted Caramel Chocolate Cheesecake Cake! This is exactly what you were looking for, right?

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Salted Caramel Cheesecake Cake: delicious chocolate layered cake with a cheesecake center! Frosted with creamy salted caramel buttercream and chocolate ganache!

I’m a bit addicted to salted caramel right now. Remember these Salted Caramel Truffles from last week? Yeah, they pretty much started this whole thing.

Not that I’m complaining, because it could be a worse addiction.

Last year I enjoyed making several cheesecake cake recipes. Remember the eggnog version? I die.

One of the most popular recipes on my blog right now is this Pumpkin Cheesecake Cake. It’s going crazy on pinterest right now (do you follow me yet??)

Salted Caramel Cheesecake Cake: delicious chocolate layered cake with a cheesecake center! Frosted with creamy salted caramel buttercream and chocolate ganache!

With all the varieties I’ve already made, my mind was stumbling on what version next? And then it occurred to me…salted caramel.

Let me tell you a few tricks to this recipe. It’s not easy. It’s not hard. It’s one of those, “read the directions before you begin” type of recipes. But I’m going to highlight a few things.

  • Plan making this 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.
  • I used my favorite dark chocolate cake recipe from scratch. But if you want, feel free to use a chocolate cake mix. I’ll never know!
  • Refrigerate the cake once it’s frosted. The cold frosting stands up to the warm ganache. Speaking of ganache, allow it too cool slightly. Otherwise it would be a disaster.
  • Drizzle with a homemade caramel sauce or use store bought. You decide!
  • Slice yourself the first piece, because this cake will go fast!

Salted Caramel Cheesecake Cake: delicious chocolate layered cake with a cheesecake center! Frosted with creamy salted caramel buttercream and chocolate ganache!

I hope the directions don’t scare you! This cake is worth every single second of preparation. If you’re going to enjoy something so sinfully delicious, you might as well work for it. And if you’re going to work for it, it better be sinfully delicious.

Am I right?

Salted Caramel Cheesecake Cake: delicious chocolate layered cake with a cheesecake center! Frosted with creamy salted caramel buttercream and chocolate ganache!

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Salted Caramel Chocolate Cheesecake Cake

Yield: 12-15 servings

Prep Time: 4 hours

Cook Time: 1 hour


For the cheesecake:

  • 2 pkg (8oz each) cream cheese, softened
  • 2/3 cup granulated sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy cream
  • 1 tsp vanilla

For the cake:

For the frosting:

  • 1 cup unsalted butter, softened
  • 1/2 cup caramel sauce (homemade caramel sauce or jarred is fine)
  • 4 cup powdered sugar
  • 2 Tbsp milk
  • 1/2 tsp kosher salt

For the ganache:

  • 4 oz dark chocolate
  • 1/3 cup heavy cream
  • 2 Tbsp caramel sauce
  • pinch of kosher salt


For the cheesecake:

  1. Preheat oven to 325 degrees. Using a large roasting pan on the lower 2/3 of the oven, preheat the pan too!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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:

  1. 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:

  1. Beat butter in a large mixing bowl for 2-3 minutes, until fluffy. Add caramel sauce, powdered sugar, milk and kosher salt.
  2. Beat for 4-5 minutes until soft and creamy.

To assemble:

  1. 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.
  2. Refrigerate frosted cake while you prepare the chocolate ganache.

For the ganache:

  1. 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.
  2. 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!

Salted Caramel Cheesecake Cake: delicious chocolate layered cake with a cheesecake center! Frosted with creamy salted caramel buttercream and chocolate ganache!

Some of my favorite “cheesecake cakes”:

Pumpkin Cheesecake Cake from

Pumpkin Cheesecake Cake: an impressive fall dessert recipe, topped with a cream cheese frosting!

Eggnog Cheesecake Cake- two layers of spice cake (from scratch!) with a creamy layer of cheesecake topped with eggnog frosting! #cheesecake #eggnog #christmas

Eggnog Cheesecake cake: a homemade spice cake with an eggnog cheesecake and eggnog flavored frosting!

Chocolate Peppermint Cheesecake Cake- two layers of chocolate cake, a layer of #peppermint #cheesecake topped with creamy peppermint frosting! #christmas #dessert

Chocolate Peppermint Cheesecake Cake: a holiday dessert that will make YOU the star!

A couple more ‘cheesecake cake’ recipes for you to enjoy:

113 comments on “Salted Caramel Chocolate Cheesecake Cake”

  1. I don’t think I’ve ever seen a more gorgeous cake Aimee! Your slice is just perfection! Ganache is my very favorite way to finish off cakes and cupcakes – so decadent! I’m totally not surprise at how well your pumpkin cheesecake cake is doing on Pinterest – I drool every time I see it 🙂 Pinned!

  2. When I saw this, I instantly thought of your eggnog cake and your pumpkin one! Love this version! So eyecatching, and totally fat-free, right! 🙂 pinned!

  3. Oooooh. I’m in love with this Aimee!! Dying.

  4. Oh my goodness! All those layers… And those drizzles… And so much chocolate… I’m in heaven right now looking at your photos! I just might skip dinner and go straight for dessert instead. 😉 Pinned!

  5. Total stunner! Love everything about this cake, Aimee! Pinned!

  6. Your feeding my salted caramel addiction again — I love it! This cake is gorgeous!

  7. Oh my gosh – all those chocolate and caramel drips. Killing me. Looks delicious! And worth every bite!

  8. You are a cheesecake cake queen! This one is absolutely mouthwatering! Pinning!

  9. This cheesecake is gorgeous! Lovely recipe!

  10. Mir

    This is worth every second of effort! It’s amazing! And it’s not crazy hard, either. You’ve just gotta plan ahead.
    I’m very happy with your salted caramel addiction. Keep going, please!

  11. I wish I could reach through my computer. This looks unbelievably delicious and decadent.

  12. This cake is full of all of my favorites. And the salted caramel just takes it over the top to perfection! It will definitely be making an appearance on my table soon! Pinned.

  13. Whoa, I want this for breakfast! I am so excited it’s salted caramel season 🙂

  14. Ok, so I have been totally dying over this cake since you text me that first picture. Why do you live so far from me? I want to come raid your kitchen daily you know…maybe it’s a good thing you are not closer. LOL! So, yeah, I just love everything about this cake. The salted caramel, the cheesecake, the chocolate!!!

  15. This cheesecake is a masterpiece. Not only the flavors are just perfect, it looks perfect! for real!

  16. What a beautiful cake! The flavors, the look… totally worth every ounce of effort!

  17. Cheesecake and cake and ganache ALL IN ONE? You are a dessert whisperer. Pinned!

  18. I will be sure to serve myself the fist piece of this incredible cake and save myself the last piece too!

  19. Aimee, all of your cheesecake cakes are so gorgeous! Thanks for including such detailed instructions for those of us who just tend to rush into a recipe without much planning:)

  20. Love everything about this cake! So many great layers and flavors wrapped up in one cake!

  21. *swoon* I’m so in love with this cake – yum yum yum … I think thanksgiving dinner, just got a new dessert 😉

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  23. What a gorgeous cake! It looks perfect and so incredibly yummy!!!!

  24. This dessert looks positively sinful!! In a good way 😉 That peppermint version is my absolute favorite variety of these cheesecake cakes of yours but I have to say that this one comes in a close second! 🙂

  25. I’m a huge fan of caramel… and I think I have just found my birthday cake! 😉

  26. For my birthday?! You’re so sweet! Best cake ever!

  27. I love any recipe that uses the word “cake” twice. 😀 And all the salted caramel goodness!

  28. Look at that gorgeous chocolate that is inprisoning the cake. Plus their is cake and cheesecake and salted caramel. Yep, looks like I need a slice of that!

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  30. This is one purdy cake. I love the cheesecake center. Nom!

  31. Wow! It looks like a labor of love but definitely well worth the effort!

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  34. Anonymous

    One question though?newbie in baking here,i was just wondering how can i layer the cheesecake w/o ruining it? And is it ok if i cant bake my cheesecake without using baine marie?ive only got a small oven.thanks for answering.

    • You can definitely do this without the water bath, since that’s what prevents cracking in your cheesecake (and your cheesecake will be layered in the cake so it doesn’t matter much). As for the layers, just gently stack them on top of each other. ENJOY.

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  36. This looks amazing !
    I like chocolate cake.Thanks for the recipe.

  37. I made this cheesecake the other day and it was really good but wasn’t a fan of the frosting it was to much better for me but this is a really good recipe 🙂

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  39. Char

    Could you please tell me what kind of dark chocolate you use in the ganache? And is it sweetened or unsweetened? Thanks.

  40. JAC

    If you freeze the cheesecake, do you need to let it defrost at all before layering? If not, what kind of timeframe do you recommend for assembling it with frozen cheesecake before you serve it?

    • Kelley

      It’s easier to assemble when the cheesecake is semi-frozen. I froze the cakes, but I wouldn’t recommend it because I found that the cake/cheesecake didn’t bond together and when serving it fell apart a little. I would warm the cakes after assembly but before frosting so that doesn’t happen. Just a thought.

  41. Kelley

    Just wanted to say this recipe was amazing but I chose to halve it because it’s just too much for one dessert. Took longer but fantastic! Loved it. Will definitely make it again.

  42. Chantel f

    This is the best thing I’ve seen all night and I’ve been browsing Pinterest for what seems like forever! I am absolutely making this next week!! Just have a question :). How exactly are you putting the cheesecake onto the cake? What method works best?

  43. Christie

    I am in the process of making this right now! The chocolate cake is made, the cheesecake is finishing in the oven. I am going to assemble tomorrow, but I have a question. Did you cut one chocolate cake horizontally for the layers or is it two separate 9 in chocolate cakes? Thank you for the help on clarifying this for me!

    • Chantel

      Two separate 9in cakes. The batter for the chocolate cake she cited makes two 1″ cakes. I made them today too! They rose perfectly, although I did have to bake them an extra 3-5 minutes but that could be my fault for Being nosy and opening the oven to check on them.

  44. Thank you for including a link to my recipe for Margarita Cheesecake Cake, Amy! I have missed you and your blog and am so happy to be back blogging again. Wishing you and your family all this best this holiday season and for a happy, healthy and prosperous New Year!

  45. Disa

    This has to be the most delicious looking cake. I am making it this weekend. Thank you for all of the comments, solidifying what I have been thinking, DELICIOUS!! Aimee, thank you for blessing us with this perfection! 🙂

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  47. art

    do you have a gluten free version of this?

  48. What did I do wrong if my cheesecake shrank after cooking?

  49. How long to do I need to cook the gauche if I make it on stove top not microwave? I hate using my microwave for melting chocolate. I am planning on making this for a special dinner dessert!

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  55. Pat

    What would have made my icing runny?

  56. Heather C

    should the ganache be thick or thin?

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  58. jaym

    hi! sorry im also a newbie to baking, am i suppose to cut the chocolate cake in half so i can layer it?

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  63. Cheryl

    Oh my, I made this for Fathers Day/ birthdays ( both of my boys were born on fathers day 3 yrs apart).Im not sure how I came across this recipe, I think I found it on Pinterest. I think this was one of the best cakes I have made. I wasn’t  to sure about it at first, but I made it in stages, I made the cheesecake and caramel on Fri. evening, and then made the rest on Sat evening and served it on Sun. It turned out perfect, it was so good! And everyone loved it.  Also I wasn’t to sure about the coffee in the choc cake, I really don’t like coffee and didn’t have any. I had to go to Starbucks and buy a cup of coffee, the cake didn’t have a coffee  taste.

  64. Malory Luse

    I made this as my birthday treat and it was Oh, so good!! 🙂
    I made the cake and the cheesecake one day and froze them both. (Also made the frosting but just refrigerated that.) The next day I assembled those three components and put it in the freezer until the next day. A little bit before we ate it, I made the ganache and put it on along with the caramel sauce and then stuck it back in the freezer for just a little bit. 
    Then I took it out, put salt on it, and let it thaw a little before we all enjoyed it! 🙂 
    I was kinda going for the ice-cream cake feel. 

  65. Sarah

    I keep finding your blog via friends on FB and pinterest. I have to say I love your cheesecake cakes and have made all of them so far. Though I have to make mine gluten-free and corn-free so sometimes things are adjusted, but thank you for the inspiration! 

    • You are so very welcome. I’m so glad you have enjoyed the recipes! If you ever have the time, I’d love for you to comment and let my readers know any tips/tricks on substitutions for gluten free. That’s not an area that I am comfortable with, however many of my readers ask!!

  66. This cake looks so delicious! I was curious how the layers stuck together while slicing and serving.One of the comments stated that the cake should not be frozen. Sometimes I like to assemble and freeze for convenience. Should I add frosting between layers? Any recommendations would be appreciated. The beauty (besides the taste) in the layered combination is what makes this recipe so unique.

  67. Ahorsesoul

    I made the chocolate on today. There are no words to express how good this cake is to eat. I altered it to be gluten free for my family. I will be making this again and again.

  68. Z

    …and if you work for it you’ve used extra calories so it makes this cake well within the guidelines.

  69. Laura

    I made this cake for my friend’s wedding in the winter and keep looking for excuses to make it again ever since. Pretty sure this in the best thing I’ve ever tasted, and it’s ALWAYS a hit no matter where I bring it!

  70. Charlene

    It doesn’t get any better than chocolate cake, cheesecake, salted caramel and ganache! I can’t wait to try this!

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