If you love cheesecake but have failed before trying to make it at home. Well do not quit. This recipe is so easy and I promise it comes out every time…So easy and delicious. The secret is to make it the day before you want to serve it and chill well! If you do that then you will have a bakery workthy cheesecake! My secret is a cake mix! No lie….
Triple Chocolate Cheesecake with Salted Caramel
1 devils food cake mix, divided
4 tablespoon unsalted butter, melted
2- 8 ounce container cream cheese, room temperature
1 can sweetened condensed milk
1 package Ghiradelli bittersweet chocolate, melted
4 eggs
1/4 cup 2% Greek yogurt
Preheat oven to 325 degrees and spray a 8 inch springform pan or 9×13 cake pan. Set aside.
In a large mixing bowl mix together cake mix, butter and one egg. However remove 1/2 cup of cake mix and set aside in a bowl. Press this mixture into the bottom of your cake pan.
In a seperate bowl mix the cream cheese till creamy. Add in 3 eggs, sweetened condensed milk and melted chocolate. Mix well for 2 minutes. Add in the greek yogurt and the remaining cake mix. Beat together and then pour into cake pan. Place into the center of hot oven and bake the spring form for 45-50 minutes and the 9×13 for 30 minutes. Cook till it does not jiggle.
To make the topping:
1/4 cup Nutella
1/2 package dark chocolate chips
2 tablespoon whipping cream
Braum’s caramel sauce
flaked sea salt
In a small saucepan melt the dark chocolate, Nutella and whipping cream. Pour over our cheese cake and spread to cover cracks. Drizzle with caramel sauce and sprinkle flaked sea salt.