Caramel Chocolate Cheesecake Pie

I don’t know what’s a better flavour combo than chocolate and caramel together. This caramel chocolate cheesecake pie is creamy, gooey and moreish. You can totally use pre made short crust pastry if you like, but I think this pie deserves homemade. Check out my easy shortcrust pastry recipe below.

WHAT DOES IT TASTE LIKE?

The shortcrust pastry pie case is buttery, flakey and helps to balance the sweet chocolate caramel filling. I decided to experiment by adding milk chocolate to the cheesecake recipe (which I never do) and I loved the result. It was creamier and had reminded me of a chocolate mousse, but thick not light and airy. I hope that makes sense, try it and you will totally get what I’m banging on about…anywoo..

I used Dulce de leech from the supermarket to speed things up a bit. No need to make your own for this recipe. I would recommend a light layer of dulce de leche so the pie isn’t too sweet. Top with some salted pretzels and a sprinkle of cracked sea salt.

HOW DO I MAKE THIS PIE?

First you need to make the shortcrust pastry pie case, once it has cooled completely make the chocolate no bake cheesecake. Fill the pie case, pop in the fridge for 6 hours (or overnight) to set. Top with a light layer of dulce de leche, pretzels and a sprinkle of cracked sea salt. (because let’s face it salted caramel is better) Check out my easy shortcrust pastry recipe below.

EASY SHORTCRUST PASTRY

1. Add cubes of cold butter into a bowl, add the flour & salt. Mix until you have a breadcrumb texture, then start to add the cold water slowly until your pastry comes together.
2. Take out the bowl, form it into a ball, wrap in cling film and pop in the fridge for min 30 mins.
3. Roll out your pastry, pop into a pastry dish, blind bake for 15 mins, then a further 10 mins @170c.

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Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Shortcrust pastry

• 10oz plain flour
• 5oz butter
• 6-7tbsp water
• Pinch of salt

Chocolate cheesecake

• Chocolate cheesecake
• 330g cream cheese
• 100g dark chocolate
• 70g milk chocolate
• 240ml double cream
• 20g cocoa powder
• 130g Icing sugar

Other items needed

• 1 jar/tin Dulce de leche
• Pretzels

Instructions

 

 

 

 

 

 

 

1.Add cubes of cold butter into a bowl, add the flour & salt. Mix until you have a breadcrumb texture, then start to add the cold water slowly until your pastry comes together. 

2.Take out the bowl, form it into a ball, wrap in clingfilm & pop in the fridge whilst for min 30 mins.

3.Roll out your pastry, pop into a pastry dish, blind bake for 15 mins, then a further 10 mins @170c

4.Chocolate cheesecake: Mix the cream cheese in a bowl until smooth, add 100g icing sugar, mix until combined.

5.Sift in the cocoa powder, mix.

6.Melt the chocolate in the microwave, let it cool a bit before adding into the cream cheese mix.

7. Pour in the cream, mix until combined. Taste the cheesecake, if it’s too bitter add the remaining icing sugar or to taste.

8.Add to your cooled pastry pie crust, pop in fridge for min 6 hours or overnight.

9.Spread some dulce de leech on top, and top with pretzels.