There’s something truly magical about the combination of chocolate and caramel, and no treat brings that pairing to life quite like a Caramilk Cheesecake. Rich, velvety, and irresistibly indulgent, this dessert is what cozy evenings and special celebrations are made for.
I remember the first time I tried Caramilk chocolate – it was during a summer visit to my cousin’s house in Canada. Tucked inside a family-sized candy bowl on her kitchen counter, the shiny gold wrapper stood out. One bite and I was hooked. That smooth milk chocolate shell giving way to luscious caramel? Instant favorite. Fast forward a few years, and I found myself daydreaming of ways to capture that same decadence in a dessert – and so, this cheesecake was born.
This Caramilk Cheesecake is more than just a dessert; it’s a moment of comfort and joy. It’s perfect for the holidays, birthdays, or simply when you want to treat yourself to something extra special. Each bite is like a warm hug – creamy cheesecake infused with melted Caramilk chocolate, a buttery graham cracker crust, and more gooey Caramilk pieces on top for good measure.
Let’s dive into all the sweet details.
Why You’ll Love This Recipe:
- Decadently rich and creamy with the perfect balance of sweet caramel and smooth chocolate
- No fancy equipment required – just a simple springform pan and a bit of patience
- Crowd-pleaser that’s guaranteed to disappear fast at potlucks, birthdays, or cozy family dinners
- Make-ahead friendly, so it’s perfect for entertaining or prepping ahead for the holidays
INGREDIENTS YOU’LL NEED:
For the crust:
- 1 and ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 200g Caramilk chocolate, melted and slightly cooled
For the topping (optional but highly recommended):
- 100g Caramilk chocolate, chopped
- ½ cup heavy cream
- Extra Caramilk pieces for decorating
HOW TO MAKE CARAMILK CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the crust
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil if you plan to use a water bath (this helps prevent cracks and keeps things moist).
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the pan – I like to use the bottom of a glass to get it nice and even.
Pop it into the oven for about 10 minutes. When it’s done, let it cool slightly while you work on the filling.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese until it’s silky smooth – no lumps here! I usually give it a good few minutes with an electric mixer. Then, mix in the sugar and continue beating until it’s well blended and fluffy.
Next, add in the sour cream and vanilla extract, mixing until just combined. Now comes the fun part: slowly pour in the melted Caramilk chocolate. Make sure it’s cooled enough so it doesn’t scramble the eggs we’re about to add.
Finally, add the eggs one at a time, beating on low speed and scraping down the sides of the bowl as needed. You want everything smooth, but try not to overmix once the eggs are in – this helps avoid any cracking.
Pour the creamy filling over your cooled crust and smooth the top with a spatula.
Step 3: Bake the cheesecake
You can bake it with or without a water bath, but for that perfectly smooth texture, a water bath works wonders. Place the pan in a larger baking dish and pour in hot water halfway up the sides of the springform pan.
Bake at 325°F for about 55–65 minutes. The edges should be set, but the center will still have a gentle wobble. That’s exactly what you want.
Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for an hour – this helps prevent sudden temperature changes, which can lead to cracks.
After that, take it out and let it cool to room temperature before popping it into the fridge to chill for at least 6 hours, or overnight if you can wait!
Step 4: Add the Caramilk topping
For the final flourish, heat the heavy cream until it’s just simmering, then pour it over the chopped Caramilk chocolate. Let it sit for a few minutes, then stir until smooth and glossy. This ganache-style topping is the cherry on top of this decadent dessert.
Pour the chocolate over the chilled cheesecake, spreading it gently with a spoon or offset spatula. Decorate with more chopped Caramilk pieces or swirls if you’re feeling fancy.
HELPFUL TIPS:
- Room temperature ingredients are key for a silky filling – let your cream cheese, sour cream, and eggs sit out for a bit before mixing.
- Don’t overmix once the eggs are added – this keeps the texture creamy and prevents cracking.
- Let it chill fully – cheesecake tastes even better the next day, once it’s had time to set and the flavors have melded.
- If you don’t have Caramilk bars, any creamy caramel-filled milk chocolate will do, but the real thing brings the perfect flavor.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Chill Time: 6 hours
- Total Time: About 8 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: North American
- Diet: Vegetarian
NOTES:
- Feel free to make this a day in advance – it only gets better as it chills.
- You can use a homemade caramel sauce drizzle for an extra layer of indulgence.
- If cracks appear, don’t worry – the chocolate topping covers them beautifully.
NUTRITIONAL INFORMATION: (Per Slice – approximate)
- Calories: 480
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 42g
- Sugar: 35g
- Protein: 6g
FREQUENTLY ASKED QUESTIONS:
Can I freeze this cheesecake?
Yes! Just let it cool completely and freeze it (without the topping) wrapped tightly. Thaw overnight in the fridge and add the topping fresh before serving.
What can I use if I can’t find Caramilk bars?
Look for similar caramel-filled milk chocolate bars or even swirl in a bit of caramel sauce with milk chocolate as a backup.
Can I use a different pan size?
You can use an 8-inch pan for a taller cheesecake, just increase the baking time by 5–10 minutes.
STORAGE INSTRUCTIONS:
Store this cheesecake covered in the fridge for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- No-Bake Lemon Pie
- Sweet Potato Honey Bun Cake
- Lotus Biscoff Dessert Lasagna
CONCLUSION
This Caramilk Cheesecake is a dreamy dessert that feels like a warm memory wrapped in caramel and chocolate. It’s one of those recipes that makes you pause after the first bite and smile – whether you’re celebrating something big or simply treating yourself to something sweet. Once you’ve made it, don’t be surprised if friends and family start requesting it on repeat.
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Caramilk Cheesecake
Description
There’s something truly magical about the combination of chocolate and caramel, and no treat brings that pairing to life quite like a Caramilk Cheesecake. Rich, velvety, and irresistibly indulgent, this dessert is what cozy evenings and special celebrations are made for.
I remember the first time I tried Caramilk chocolate – it was during a summer visit to my cousin’s house in Canada. Tucked inside a family-sized candy bowl on her kitchen counter, the shiny gold wrapper stood out. One bite and I was hooked. That smooth milk chocolate shell giving way to luscious caramel? Instant favorite. Fast forward a few years, and I found myself daydreaming of ways to capture that same decadence in a dessert – and so, this cheesecake was born.
This Caramilk Cheesecake is more than just a dessert; it’s a moment of comfort and joy. It’s perfect for the holidays, birthdays, or simply when you want to treat yourself to something extra special. Each bite is like a warm hug – creamy cheesecake infused with melted Caramilk chocolate, a buttery graham cracker crust, and more gooey Caramilk pieces on top for good measure.
Let’s dive into all the sweet details.
Ingredients
For the crust:
1 and ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the cheesecake filling:
24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 teaspoon vanilla extract
200g Caramilk chocolate, melted and slightly cooled
For the topping (optional but highly recommended):
100g Caramilk chocolate, chopped
½ cup heavy cream
Extra Caramilk pieces for decorating
Instructions
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan and wrap the bottom with foil if you plan to use a water bath (this helps prevent cracks and keeps things moist).
In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of the pan – I like to use the bottom of a glass to get it nice and even.
Pop it into the oven for about 10 minutes. When it’s done, let it cool slightly while you work on the filling.
In a large bowl, beat the softened cream cheese until it’s silky smooth – no lumps here! I usually give it a good few minutes with an electric mixer. Then, mix in the sugar and continue beating until it’s well blended and fluffy.
Next, add in the sour cream and vanilla extract, mixing until just combined. Now comes the fun part: slowly pour in the melted Caramilk chocolate. Make sure it’s cooled enough so it doesn’t scramble the eggs we’re about to add.
Finally, add the eggs one at a time, beating on low speed and scraping down the sides of the bowl as needed. You want everything smooth, but try not to overmix once the eggs are in – this helps avoid any cracking.
Pour the creamy filling over your cooled crust and smooth the top with a spatula.
You can bake it with or without a water bath, but for that perfectly smooth texture, a water bath works wonders. Place the pan in a larger baking dish and pour in hot water halfway up the sides of the springform pan.
Bake at 325°F for about 55–65 minutes. The edges should be set, but the center will still have a gentle wobble. That’s exactly what you want.
Once baked, turn off the oven and crack the door slightly. Let the cheesecake cool inside the oven for an hour – this helps prevent sudden temperature changes, which can lead to cracks.
After that, take it out and let it cool to room temperature before popping it into the fridge to chill for at least 6 hours, or overnight if you can wait!
For the final flourish, heat the heavy cream until it’s just simmering, then pour it over the chopped Caramilk chocolate. Let it sit for a few minutes, then stir until smooth and glossy. This ganache-style topping is the cherry on top of this decadent dessert.
Pour the chocolate over the chilled cheesecake, spreading it gently with a spoon or offset spatula. Decorate with more chopped Caramilk pieces or swirls if you’re feeling fancy.
Notes
-
Feel free to make this a day in advance – it only gets better as it chills.
-
You can use a homemade caramel sauce drizzle for an extra layer of indulgence.
-
If cracks appear, don’t worry – the chocolate topping covers them beautifully.