Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • 1 cup (40g) crispy rice cereal (e.g., Rice Krispies)
  • ½ cup (113g) caramel sauce (good quality, store-bought or homemade)
  • 8 ounces (225g) semi-sweet chocolate, finely chopped
  • ½ cup (120ml) heavy cream

Instructions:

  1. Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared baking pan.
  2. Bake the Crust: Bake the crust at 350°F (175°C) for 8 minutes. Let cool slightly.
  3. Prepare the Cheesecake Filling: Beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then vanilla extract and heavy cream.
  4. Add Rice Cereal and Caramel: Gently fold in the crispy rice cereal and swirl in the caramel sauce, being careful not to overmix.
  5. Pour and Bake: Pour the cheesecake filling over the baked crust. Bake at 325°F (160°C) for 30 minutes, or until the center is just set.
  6. Cool and Chill: Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 30 minutes. Remove from the oven and let cool completely, then chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Prepare the Ganache: Heat heavy cream until simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and glossy.
  8. Assemble and Serve: Pour the ganache over the chilled cheesecake. Spread evenly. Chill for another 30 minutes to set the ganache. Cut into squares and serve.