Salted Caramel Chocolate Chip Cheesecake
Indulge in a rich and creamy cheesecake topped with chocolate chips and a drizzle of homemade salted caramel, perfect for impressing your friends and family.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
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 chocolate chips (semi-sweet or milk chocolate) your choice
- 1 cup sour cream
For the salted caramel sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
Make the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until all the crumbs are coated.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set it aside to cool.
Prepare the Filling
- In a large mixing bowl, beat the cream cheese until it’s smooth and creamy.
- Gradually add the sugar and vanilla extract, mixing well.
- One at a time, add the eggs, mixing just until combined. Avoid overmixing.
- Stir in the sour cream and chocolate chips until evenly distributed.
Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Bake for about 55-60 minutes, or until the edges are set and the center has a slight wobble.
- Once done, turn off the oven and crack the door open; let the cheesecake cool in the oven for an hour.
Make the Salted Caramel Sauce
- A few hours or a day before serving, combine the sugar and 1/4 cup of water in a saucepan over medium heat.
- Stir gently until the sugar has dissolved. Then stop stirring and let it cook until it turns a deep amber color, about 8-10 minutes.
- Remove from heat and carefully whisk in the butter until combined.
- Slowly drizzle in the heavy cream and stir in the sea salt. Let it cool to room temperature.
Assemble and Serve
- Once the cheesecake is cooled, remove it from the springform pan.
- Drizzle generously with salted caramel sauce and top with a sprinkle of chocolate chips and extra sea salt, if desired.
- Slice, serve, and enjoy!
Notes
Chill the cheesecake for at least 4 hours, but overnight is even better for letting those flavors meld. Store leftovers in an airtight container in the fridge. You can freeze the cheesecake, but the caramel sauce may not hold up well.