Salted Caramel Chocolate Cheesecake Cake

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Instructions:

For the Cheesecake:

  1. Preheat the oven to 325 degrees. Place a large roasting pan on the lower 2/3 of the oven and preheat the pan as well.
  2. Wrap the bottom of a 9-inch springform pan (outside) with a double layer of foil. Spray the pan with nonstick baking spray and line the bottom (inside) with a circle of parchment paper.
  3. Boil a kettle of water for later use.
  4. In a large bowl, beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add salt and eggs one at a time, beating well after each addition.
  5. Beat in sour cream, heavy cream, and vanilla. Pour the mixture into the prepared springform pan.
  6. Place the pan in the center of the 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.
  7. Bake the cheesecake for 45 minutes. Turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes. Remove and cool completely on the counter.
  8. Once cooled, transfer the entire springform pan into the freezer for several hours or overnight. If using within 24 hours, refrigerate the cheesecake instead.

For the Cake Layer:

  1. Prepare the chocolate cake according to package directions for a 9-inch cake.

For the Frosting:

  1. In a large mixing bowl, beat butter 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, place one layer of chocolate cake, top with the cheesecake, and add the other layer of chocolate cake.
  2. Spread frosting over the entire cake, covering the sides and top.
  3. Refrigerate the frosted cake while you prepare the chocolate ganache.

For the Ganache:

  1. In a microwave-safe bowl, combine dark chocolate with heavy cream. Heat for 30 seconds, stir, and heat an additional 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
  2. Spread the ganache over the top of the chilled cake. Drizzle with the remaining 2 tbsp of caramel sauce and sprinkle with a pinch of kosher salt.
  3. Refrigerate the cake until ready to serve.

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