Salted Caramel Chocolate Cheesecake Cake

Ingredients

• Cheesecake:
• 2 - 8 oz. pkgs. cream cheese, softened
• 2/3 c. granulated sugar
• pinch of salt
• 2 large eggs
• 1/3 c. sour cream
• 1/3 c. heavy cream
• 1 t. vanilla
• Cake:
• 1 recipe dark chocolate layer cake for 9 inch layers cake (homemade or cake mix is fine)
• Frosting:
• 1 c. unsalted butter, softened
• 1/2 c. caramel sauce (homemade caramel sauce or jarred is fine)
• 4 c. powdered sugar
• 2 T. milk
• 1/2 t. kosher salt
• Ganache:
• 4 oz. dark chocolate
• 1/3 c. heavy cream
• 2 T. caramel sauce
• pinch of kosher salt

Steps

1. Cheesecake:
2. Preheat oven to 325 degrees. On the lower 2/3 portion of the oven, preheat a large roasting pan.
3. Wrap the outside bottom of a 9 inch springform pan with double layer of aluminum foil; spray the inside of the pan with non-stick baking spray; line the inside bottom with a circle of parchment paper.
4. Meanwhile, boil a kettle of water for later use.
5. Beat cream cheese with 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.
6. Pour cream cheese mixture into prepared 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 1 inch of water coming up the sides of the springform pan.
7. Bake cheesecake for 45 minutes; turn off oven; let cheesecake sit in closed oven for another 30 minutes. Remove pan from oven; cool completely on counter.
8. Once cooled, transfer entire springform pan into the freezer for at least 2 hours or overnight. If using within 24 hours, just refrigerate cheesecake.
9. Cake Layer:
10. Prepare dark chocolate cake according to package directions for a 9 inch cake or prepare a homemade dark chocolate layer cake.
11. Frosting:
12. 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.
13. Assembly:
14. On a cake platter, lay a layer of chocolate cake; top with the cheesecake; add second layer of chocolate cake. Spread frosting over the sides and top of the entire cake.
15. Refrigerate frosted cake while preparing the chocolate ganache.
16. Ganache:
17. In a microwave safe bowl, combine dark chocolate with heavy cream; heat 30 seconds; stir; heat an another 30 seconds. Whisk for several minutes until smooth. Allow to cool slightly.
18. Once cooled, spread over top of chilled cake. Drizzle with remaining 2 T. caramel sauce; sprinkle with a pinch of kosher salt.
19. Refrigerate cake until ready to serve.
20. 12-15 servings.