Description
Indulge in the perfect blend of sweet and salty with this Salted Caramel Chocolate Chip Cheesecake. A creamy, velvety cheesecake loaded with chocolate chips, swirled with caramel, and topped with a sprinkle of sea salt—this dessert is a showstopper for any occasion. From its buttery cookie crust to the luscious filling and decadent garnishes, this cheesecake is easy to prepare yet impressive to serve
Ingredients
For the Crust:
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos)
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips
- ½ cup caramel sauce (plus extra for drizzle)
For the Garnish:
- 1 teaspoon sea salt flakes
- Extra chocolate chips (optional)
- Whipped cream (optional, for topping)
Substitution Options:
- Gluten-free crust: Use gluten-free chocolate sandwich cookies.
- Dairy-free cheesecake: Replace cream cheese with dairy-free cream cheese and use dairy-free chocolate chips.
- Nut-free cheesecake: Ensure all ingredients are nut-free.
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (163°C).
- Grease a 9-inch springform pan or line the bottom with parchment paper for easy release.
Step 2: Make the Crust
- In a medium bowl, combine crushed chocolate sandwich cookies with melted butter.
- Press the mixture firmly into the bottom of the springform pan to create an even layer.
- Bake for 10 minutes, then set aside to cool.
Step 3: Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and granulated sugar with a mixer until smooth and creamy (about 3 minutes).
- Add the vanilla extract and mix to combine.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Avoid overmixing to maintain a smooth texture.
Step 4: Add Chocolate Chips
- Gently fold in the chocolate chips, being careful not to overmix. This ensures an even distribution without breaking the chips.
Step 5: Assemble the Cheesecake
- Pour half of the cheesecake filling over the prepared crust and spread evenly.
- Drizzle ¼ cup of caramel sauce over the batter and swirl gently with a toothpick or knife.
- Pour the remaining cheesecake filling on top, spreading it evenly to cover the caramel layer.
Step 6: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken.
- Turn off the oven, leave the door slightly open, and allow the cheesecake to cool inside the oven for 30 minutes. This helps prevent cracks.
Step 7: Garnish the Cheesecake
- Once cooled to room temperature, drizzle the cheesecake with extra caramel sauce.
- Sprinkle sea salt flakes evenly across the top for that irresistible salted caramel flavor.
- Garnish with additional chocolate chips or pipe whipped cream around the edges for a decorative touch.
Step 8: Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set.
Slice and serve chilled, enjoying every creamy, chocolatey, and caramel-infused bite
Notes
- Make Ahead: This cheesecake is even better the next day, as the flavors meld together perfectly.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individual slices wrapped tightly in plastic wrap for up to 3 months. Thaw in the refrigerator before serving
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American