Quick and Easy Salted Caramel Chocolate Drizzle For Cheesecake

Quick and Easy Salted Caramel Chocolate Drizzle For Cheesecake

This dark chocolate drizzle for cheesecake is incredibly easy to make and very versatile. You can even use white or milk chocolate instead!

We love this drizzle because of how easy it is to adjust its flavor, but also because of how great it pairs with virtually any type of cheesecake, especially our famous no-bake cheesecake recipe. You can control the intensity of the caramel flavor and even the consistency of the sauce. This way you can create a thin or thick drizzle to add more or less caramel flavor to the cheesecake or make a glaze to cover the entire cake.

What You Will Need To Make This Salted Caramel Dark Chocolate Drizzle Cheesecake

Ingredients

  • 2 cups granulated white sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 3/4 cups salted butter
  • 6 ounces (1 cup) dark chocolate, finely chopped
  • 1 tablespoon vanilla extract
  • Pinch of sea salt flakes

Equipment

  • Measuring cups and spoons
  • Medium saucepan
  • Cup with hot water
  • Pastry brush
  • Whisk

Step By Step Instructions To Make This Chocolate Drizzle For Cheesecake

Step 1: make the caramel

In a medium saucepan, combine the granulated white sugar and the water. Place the pan over medium heat and stir until the sugar has completely dissolved. Then, increase the heat to high and allow the sugar syrup to begin boiling.

As the sugar boils, brush the edges of the pan with a pastry brush dipped in hot water. This will help dissolve any sugar crystals from forming and causing the caramel to crystallize.

Allow the sugar to darken until it has reached a deep amber-like color and thick consistency. Remove the caramel from the heat.

Step 2: add the butter and cream to the caramel

Once you have made the sugar base, whisk in the heavy cream and the salted butter. Make sure to whisk until the butter has been completely dissolved and the ingredients are fully incorporated.

Step 3: add the finely chopped dark chocolate

The finer your chocolate is chopped the quicker it will melt. Add all of the chopped chocolate and stir until everything is combined. Finally, add in your vanilla extract and a pinch of sea salt flakes and mix well.

Step 4: drizzle over your cheesecake

If you are using the salted caramel chocolate drizzle immediately, just make sure it has slightly cooled before drizzling it over your cheesecake. If you stored it or allowed it to stand a bit before using it, you may have to heat it slightly to get a nice drizzling consistency.

chocolate drizzle cheesecake

 

Tips And tricks

  • Melting sugar to make caramel is easy, but there is a lot that can go wrong. The main problem people run into is sugar crystallizing (becoming unusable). The best way to prevent this from happening is by brushing the sides of the pot with hot water as the syrup simmers. Add some boiling water into a cup with a pastry brush and keep it next to the pot. As you see the sides forming crystals, brush them with the hot water. If you are using cold water, it will help form crystals, but hot water simply (and gently) melts them away.
  • You can control how dark your caramel is and how intense the flavor gets. The darker the caramel is, the deeper and more “burnt” or “smoky” flavor it will have. This works best with richer recipes and chocolates like bitter dark chocolates. You can simmer the sugar for a shorter amount of time to get a light caramel that will work great with white chocolate.
  • When adding the heavy cream, the difference in temperatures may sometimes cause the sugar mixture to become lumpy. You can easily fix this by placing the mixture over very low heat. Stir it until you have a completely smooth sauce. Once there are no more lumps, immediately remove them from the heat to prevent the sauce from becoming too dark.
  • You don’t have to use dark chocolate for this recipe. You can play around with flavors a lot and even make a white chocolate caramel drizzle. This recipe is perfect for experimenting with and the steps stay exactly the same.
  • You can make this chocolate drizzle for cheesecake in advance and store it inside the fridge. Simply place the salted caramel chocolate drizzle inside a glass jar or stain and odor-free airtight container. Place it in the fridge. It will keep for up to a week. Then, once ready to use, simply heat the drizzle until it has reached the right consistency.

Servings And Preparation Time

Preparation Time Cooking Time Servings
5 minutes 15 minutes 1 cup

Alternatives For This Cheesecake With Chocolate Drizzle

We are absolutely obsessed with this delicious chocolate drizzle cheesecake recipe, but sometimes you are just feeling like having something a little bit different. Here are some other easy and drool-worthy cheesecake drizzle ideas you can make at home. You can make them as quick or as complex as you’d like!

Melted chocolate

This is the most simplistic drizzle you can make and use for virtually any type of cheesecake (baked or refrigerated). It is also very easy to adjust the flavor according to the flavor of cheesecake you are making – simply use a different type of chocolate!

For example, if you are making a caramel cheesecake, you can melt dark chocolate to drizzle over the cake. All of the flavors pair incredibly well together and it helps create a more interesting (and even elevated) flavor profile. If you are making an eggnog-flavored cheesecake (or even a plain cheesecake), a white chocolate drizzle will work better.

Regardless of which flavor you are using, simply melt the chocolate of your choice and drizzle it over! You could even use it as a glaze to cover the entire cake!

Chocolate sauce

A chocolate sauce differs from melted chocolate in that it is made using a recipe (it isn’t just melted chocolate). The sauce itself contains melted chocolate along with other delicious ingredients (like our salted caramel dark chocolate drizzle recipe above). These sauces can vary in consistency but is also a great way to create specific textures and unique flavor profiles.

You can elevate the flavor of the cheesecake or help balance its sometimes tartness. These recipes will take slightly longer to make, but is still worth the extra effort!

chocolate drizzle for cheesecake

Conclusion

Let us know in the comments below what your favorite cheesecake with chocolate drizzle is and what you think of our recipe! And, if you have any questions, we’d be more than happy to give you our top tips and tricks!

Quick and Easy Salted Caramel Chocolate Drizzle For Cheesecake
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Quick and Easy Salted Caramel Chocolate Drizzle For Cheesecake

The best topping ever!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 cup

Equipment

  • Measuring cups and spoons
  • Medium saucepan
  • Cup with hot water
  • Pastry brush

Ingredients
  

  • 2 cups granulated white sugar
  • 1/2 cup water
  • 1 cup heavy cream
  • 3/4 cup salted butter
  • 1 cup dark chocolate finely chopped
  • 1 tbsp vanilla extract
  • 1 pinch of sea salt flakes

Instructions

  • In a medium saucepan, combine the granulated white sugar and the water. Place the pan over medium heat and stir until the sugar has completely dissolved. Then, increase the heat to high and allow the sugar syrup to begin boiling.
    As the sugar boils, brush the edges of the pan with a pastry brush dipped in hot water. This will help dissolve any sugar crystals from forming and causing the caramel to crystallize.
    Allow the sugar to darken until it has reached a deep amber-like color and thick consistency. Remove the caramel from the heat.
  • Once you have made the sugar base, whisk in the heavy cream and the salted butter. Make sure to whisk until the butter has been completely dissolved and the ingredients are fully incorporated.
  • The finer your chocolate is chopped the quicker it will melt. Add all of the chopped chocolate and stir until everything is combined. Finally, add in your vanilla extract and a pinch of sea salt flakes and mix well.
  • If you are using the salted caramel chocolate drizzle immediately, just make sure it has slightly cooled before drizzling it over your cheesecake. If you stored it or allowed it to stand a bit before using it, you may have to heat it slightly to get a nice drizzling consistency.
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