Ingredients

Shortbread Crust

• 1½ cups shortbread cookie crumbs
• ⅓ cup sugar
• 6 tablespoons (¾ stick) unsalted butter, melted

Cheesecake Filling

• 3 8-ounce packages cream cheese, at room temperature
• ½ cup sugar
• ¼ cup sour cream
• 2 tablespoons cornstarch
• 3 large eggs, at room temperature
• 2 teaspoons vanilla
• 1¼ cups heavy cream

Caramel Sauce

• ¾ cup sugar
• 2 tablespoons water
• ¼ teaspoon cream of tartar
• 3 tablespoons unsalted butter
• ¼ cup heavy cream
• ½ teaspoon kosher salt

Chocolate Shell

• 1 cup semisweet chocolate chips
• ¼ cup coconut oil
  
  

Directions

1. Preheat oven to 350°F. Place a 9-inch springform pan on a double layer of heavy-duty foil. Bring edges of foil up and mold them around sides of pan to form a water-tight seal.
2. For crust, in a large bowl combine cookie crumbs and sugar. Stir in melted butter until evenly moistened. Press crumb mixture evenly into bottom of pan. Bake 8 to 10 minutes or until firm. Cool 20 minutes. Leave oven on.
3. For filling, in a stand mixer fitted with the paddle attachment beat cream cheese, sugar, sour cream, and cornstarch on medium-high until light and smooth. Add eggs and vanilla; mix until fully incorporated, scraping down sides of bowl as needed. With the mixer on low, add cream, then increase to medium and mix until smooth. Pour filling into cooled crust.
4. Place springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about three-quarters of the way up the sides of the springform pan. Bake 60 to 70 minutes or until edges are set and center slightly jiggles. Turn off oven and let cheesecake stand in oven with the door slightly open 2 hours to cool gradually.
5. Remove cheesecake from water bath. Using a knife, loosen from sides of pan; cool at room temperature 1 hour. Remove sides of pan; chill at least 4 hours.
6. For caramel sauce, in a medium heavy saucepan combine sugar, water, and cream of tartar. Cook over medium-high, stirring gently until sugar dissolves and mixture comes to a boil. Stop stirring and continue cooking 8 to 10 minutes or until caramel turns amber in color. Remove from heat; carefully stir in butter until melted. Slowly stir in cream and salt. Cool 10 minutes.
7. Place chilled cheesecake on a wire rack. Pour caramel over top, spreading evenly to the edges without letting it drip down the sides. Chill 30 minutes or until caramel is set.
8. For chocolate shell, in a small saucepan melt chocolate chips and coconut oil over low, stirring until smooth. Pour chocolate shell over cheesecake, starting at edges and finishing in center to fully coat top. Smooth gently with an offset spatula. While chocolate is still soft, transfer cheesecake to a serving plate. Chill at least 10 minutes before serving. To serve, dip a knife in hot water before slicing; wipe knife dry between cuts.
9. Store leftover cheesecake covered in the refrigerator up to 3 days.

Adapted from the fall 2026 issue of Magnolia Journal.