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–+ servings

Golden Caramel Drip Cake

Discover the irresistible Golden Caramel Drip Cake, a creamy cheesecake with a luscious caramel drip, perfect for special occasions and holiday gatherings. Easy to make and visually stunning.
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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Cooling and Refrigeration Time: 5 hours
Total Time: 6 hours 40 minutes
Servings: 12 people
Calories: 450kcal
Cost: $30

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Microwave-safe bowl
  • Whisk

Ingredients

  • 2 cups Oreo crumbs
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 tbsp cocoa powder
  • 1 tsp red food coloring
  • 1/2 cup crushed Oreos
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • q.s. whipped cream for decoration
  • q.s. mini Oreos for decoration
  • q.s. red velvet cake crumbs for decoration
  • q.s. sprinkles for decoration

Instructions

  • Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  • In a bowl, combine the Oreo crumbs and melted butter; press into the bottom of the pan and bake for 10 minutes, then let cool.
  • Beat the cream cheese until smooth; add sugar, heavy cream, vanilla, and eggs one at a time until smooth.
  • Mix in cocoa powder and red food coloring; gently fold in crushed Oreos.
  • Pour the cheesecake batter into the cooled crust; smooth the top and bake for 60-70 minutes.
  • Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
  • Refrigerate the cheesecake for at least 4 hours or overnight.
  • In a microwave-safe bowl, heat chocolate chips and heavy cream in 30-second intervals until smooth for the ganache.
  • Drizzle the ganache around the edges of the cheesecake, allowing it to drip.
  • Decorate with whipped cream, mini Oreos, red velvet cake crumbs, and sprinkles.

Notes

For substitutions, use graham cracker crumbs instead of Oreo crumbs for the crust or white chocolate chips for the drip. Make sure all ingredients are at room temperature for a smooth batter. Store loosely covered in the refrigerator for up to 3 days or freeze for up to 1 month. For a special touch, add edible gold dust on top for a luxurious finish. Avoid overmixing the batter to prevent cracks; check the cheesecake is set with a slight jiggle in the center before removing it from the oven.

Nutrition

Calories: 450kcal | Carbohydrates: 38g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 90mg | Sodium: 320mg | Potassium: 120mg | Fiber: 2g | Sugar: 20g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 4mg
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