Chili, Chocolate & Chevre Cheesecake with Salted Caramel Sauce

By / Photography By Brooke Allen | February 09, 2016

About this recipe


The Edible Tulsa Kitchen

This cheesecake has it all: sweet, savory, bitter, salty and spicy elements make this cheesecake indulgent and satisfying without being cloyingly sweet. Ancho and cayenne chili powders add an unexpected savory kick. 

Chili, Chocolate & Chevre Cheesecake with Salted Caramel Sauce

Perfect with a cup of local java.

Serves 12–16


Preheat oven to 350°. Combine crumbs, sugar, salt and butter in a medium mixing bowl. Combine well. Press into a 10-inch springform pan. Bake 15 minutes, remove and reserve. 


In the bowl of a stand mixer fitted with paddle attachment, blend cheeses until well combined and creamy, but taking care not to incorporate much air. (The cheeses must be well blended and lump free before adding other ingredients.)

Add cocoa powder and blend well, scraping down the bowl as necessary. Add eggs, one at a time, blending well after each addition and scraping the bowl as necessary. Add sugar and salt. Blend well. Add chocolate, vanilla and chili powders and blend well.

Wrap a large piece of sturdy aluminum foil around springform pan, taking care not to tear the foil. Pour cheesecake batter into pan. Place a hot water bath into preheated oven and place springform in water bath. Bake 40–50 minutes or until cheesecake is set except slightly jiggly just in the center. The cheesecake should not have large cracks after baking. Remove from oven and cool to room temperature. Refrigerate. 

Salted Caramel

In a small heavy-gauge saucepan, combine sugar and water over medium-high heat. Stir just until sugar dissolves. Using a pastry brush dipped in water, frequently wash down the sides of the pan so that sugar crystals won’t form in the mixture.

Cook until sugar is a deep amber color. Remove from heat and carefully stir in cream. Stir until well incorporated. Be careful because the mixture will bubble vigorously. Stir in salt and butter one tablespoon at a time until combined. Cool until warm but still pourable.  

Allow caramel to cool slightly, about 10 minutes.  Pour over the cooled cheesecake or serve on the side. 


  • 3 cups shortbread cookie crumbs (we used Farrell’s shortbread cookies)
  • ⅓ cup sugar
  • 1 dash salt
  • 4 tablespoons butter, melted
  • 12 ounces cream cheese, room temperature
  • 20 ounces chevre, room temperature, (we used Middle Mountain Dairy)
  • ½ cup cocoa powder
  • 8 large local eggs, room temperature
  • 1 dash salt
  • 1¾ cup organic cane sugar
  • 10 ounces bittersweet chocolate, melted and cooled
  • 2 teaspoons good-quality vanilla extract
  • 4 teaspoons ancho chili powder
  • ½ teaspoon cayenne pepper
Salted Caramel
  • 1 cup organic cane sugar
  • ¼ cup water
  • ½ teaspoon kosher salt
  • ¾ cup heavy whipping cream (we used Lomah Dairy)
  • 4 tablespoons salted butter (we used Wagon Creek)
  • Flake sea salt for garnish (optional)
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