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
See all Cake recipes
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!
I made this cake exactly as you suggested, and it was unbelievable! I wish I had taken a picture. I made it for a joint family birthday party; I bake a lot and everyone said this was my best one yet. Thanks!
So happy to hear it 🙂
Can I use an 8 inch pan instead. I’m asking cause it’s the only one I have besides my bigger ones
Yes. The cheesecake will just be on the thicker side if you don’t cut the recipe.
can I use a store bought frozen cheesecake instead of making my own?
when the cheesecake is done baking and you turn off the oven, do you keep the oven door open or closed for the additional 30 minutes?
I keep mine closed
this was not nearly as hard to make as i thought it might be. Since we are in the middle of a pandemic my husband hired me to bake my own birthday cake. And it is heavenly! The frosting was almost too good to frost the cake with! I did use your cake recipe and your caramel recipe so it was completely from scratch. Thank you for a wonderful recipe that I will definitely make over and over.
I’m making this for my almost 9 year olds birthday Friday. Do you frost between the cheesecake and cake layers?
wow lovely cake. looks so delicious.
Can I make, assemble and freeze the entire thing?
i love salted caramel chocolate cheesecake cup.i will try made it t is very tasty and sweety. thanks for sharing
Loved this cake!
This salted caramel chocolate cheesecake cake just looks SO incredibly delicious and I am so craving a slice right now!
Have you developed a recipe for a Strawberry Cheesecake Cake yet. I couldn’t find one on your site. My grand daughter wants one for her birthday towards the end of the month and all your cheesecake cakes are delicious. I hope to find a great one in time to make her cake. Thank you for all the wonderful recipes.
This turned out amazing! Stacking the cheesecake was easier than I thought it would be. I used brownies instead of cake, but otherwise followed the recipe. Everyone loved it, with comments like “It was heavenly!” and “It was to die for!”. I definitely plan to make this again.
I’m hoping to do this with brownie layers instead of cake. I’m a little nervous about the stacking step. Does the frozen cheesecake move well from one pan to the other? Or do I need to put the cake/brownie layer on top and flip?
The cheesecake when frozen moves easily. Just make sure you line your springform pan with parchment paper so that you can lift it out of the pan easily. Let me know how it turns out!
If you freeze the cheesecake, how long does it take to thaw before serving and will it thaw in the fridge?
Only a couple hours.
I’ve made this cake and the pumpkin as well. They are absolutely delicious and the cheese cake layers came out so perfect!
I have a question thatI was hoping you could help me with. I am wanting to make a cheesecake for my daughter‘s birthday but I would like it to be full thickness. Do you think I could I double the cheesecake portion of this recipe? How long should I cook it for?
Thank you for your amazing recipes!
Here is my favorite cheesecake recipe: https://www.shugarysweets.com/perfect-vanilla-cheesecake
Tried this for my brother’s BDay, enjoyed by all. This is a dense, very sweet and filing dessert that is so delicious. For those that are new to cake making, follow the steps and make it over 2 days and it comes out perfect. Very Yummy!! thank you for the recipe.
So glad you enjoyed it 🙂
This is absolutely magnificent, scrumptious, delicious, super yummy salted caramel chocolate cheesecake cake. Can i post it on my blog?
You can share with a link back (and not republish the recipe ) 🙂
Is the temperature in Celsius? I am in Australia and making the chocolate cakes as I type this now ????
Nope it’s F.