Description
A rich and creamy vanilla cheesecake studded with semi-sweet chocolate chips and topped with a buttery homemade salted caramel sauce. This Salted Caramel Chocolate Chip Cheesecake Recipe offers a perfect balance of sweet, salty, and chocolate flavors.
Ingredients
Scale
- 2 ¼ cups chocolate sandwich cookie crumbs
- 5 tbsp salted butter, melted
- 24 ounces cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 tbsp vanilla extract
- 4 eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 4 tbsp salted butter (for caramel sauce)
- 2/3 cup light brown sugar, packed (for caramel sauce)
- 3/4 cup heavy whipping cream (for caramel sauce)
- 1 tsp vanilla extract (for caramel sauce)
- 2 tsp corn syrup (for caramel sauce)
Instructions
- Preheat your oven to 325°F (160°C). In a medium bowl, combine crushed chocolate sandwich cookies and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the room-temperature cream cheese and sugar together until the mixture is completely smooth and free of lumps.
- Beat in the eggs, one at a time, mixing just until each egg is blended. Do not overmix. Stir in the sour cream, vanilla extract, and most of the chocolate chips.
- Pour the cheesecake filling over the prepared crust. Drizzle with a generous amount of salted caramel sauce and swirl it gently with a knife. Sprinkle the remaining chocolate chips on top.
- Bake for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour.
- Remove from the oven, run a knife around the edge of the pan to release it, and let it cool completely on a wire rack.
- Once completely cool, cover the cheesecake and refrigerate for at least 4 hours, but preferably overnight.
- To make the caramel sauce: Melt 4 tbsp salted butter and 2/3 cup light brown sugar in a saucepan over medium heat, stirring constantly. Add 3/4 cup heavy whipping cream, 1 tsp vanilla extract, and 2 tsp corn syrup. Bring to a boil and cook for 1-2 minutes until thickened. Cool before serving.
- Before serving, drizzle with more salted caramel sauce and a sprinkle of flaky sea salt.
Notes
- Use room temperature ingredients for a smooth batter.
- Chill the cheesecake overnight for best flavor and texture.
- Salted caramel sauce can be made ahead and stored for up to a week.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg