Description
Salted caramel chocolate chip cheesecake merges indulgent flavors in a heavenly dessert that promises pure bliss. Rich chocolate and silky caramel create a luxurious experience you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces / 226 grams) cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips
Crust Ingredients:
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
- 1/4 cup (4 tablespoons) melted butter
Flavoring and Topping Ingredients:
- 1/2 cup caramel sauce (plus extra for drizzle)
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt flakes
- Extra chocolate chips (for garnish)
- Whipped cream (optional, for topping)
Instructions
- Prepare the oven at 325F (163C) and prep a 9-inch springform pan with grease and parchment paper.
- Crush chocolate sandwich cookies and blend with melted butter until thoroughly combined. Press the mixture firmly into the pan’s bottom to create a compact crust. Bake for 10 minutes, then allow to cool completely.
- Using an electric mixer, whip cream cheese until silky, gradually incorporating granulated sugar and vanilla extract until achieving a smooth, creamy consistency.
- Gently introduce eggs one at a time, thoroughly mixing after each addition to ensure uniform incorporation.
- Carefully fold semi-sweet chocolate chips into the cream cheese mixture, distributing evenly throughout the batter.
- Transfer the cheesecake mixture onto the cooled cookie crust, using a spatula to create an even, level surface.
- Bake for 50-60 minutes until the center stabilizes and a toothpick emerges clean when inserted into the middle.
- Remove from oven and allow the cheesecake to cool naturally at room temperature. Refrigerate for a minimum of 4 hours or ideally overnight to achieve optimal texture and flavor.
- Prior to serving, elegantly drizzle caramel sauce over the surface, sprinkle with delicate sea salt flakes, and optionally garnish with additional chocolate chips and a dollop of whipped cream.
Notes
- Prevent cracks by avoiding overmixing the cheesecake batter and baking at a lower temperature, which helps create a smooth, even texture.
- Use room temperature ingredients to ensure a silky, lump-free cheesecake filling that blends perfectly.
- Wrap the springform pan with aluminum foil to prevent water from seeping in during the water bath baking method, which helps distribute heat evenly and prevents burning.
- For a gluten-free version, swap chocolate sandwich cookies with gluten-free graham crackers or almond flour-based cookies, maintaining the same delicious crust texture.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 110 mg