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Delicious salted caramel chocolate chip cheesecake slice on a plate

Salted Caramel Chocolate Chip Cheesecake

A rich and creamy cheesecake featuring sweet chocolate chips and irresistible salted caramel, perfect for any gathering or celebration.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups chocolate graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup sugar
For the Cheesecake Filling
  • 24 oz 24 oz cream cheese (that’s three packages, folks)
  • 1 cups 1 cup granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 3 large 3 large eggs
  • 1 cup 1 cup sour cream
  • 0.5 cups ½ cup chocolate chips (feel free to use dark or milk, both are divine!)
For the Salted Caramel Sauce
  • 1 cup 1 cup granulated sugar
  • 6 tablespoons 6 tablespoons unsalted butter
  • 0.5 cups ½ cup heavy cream Will bubble up when added, so stand back!
  • 1 teaspoon 1 teaspoon sea salt You might want to sneak a pinch for the garnish too!

Method
 

Preparation of the Crust
  1. Preheat your oven to 325°F (160°C). Grab a 9-inch springform pan and line the bottom with parchment paper.
  2. In a bowl, combine the chocolate graham cracker crumbs, melted butter, and sugar. Mix until the mixture looks like wet sand.
  3. Press this mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then let it cool.
Making the Cheesecake Filling
  1. In your mixing bowl, beat the cream cheese until it’s smooth and creamy—about 2-3 minutes.
  2. Gradually add in the sugar and vanilla, mixing until incorporated.
  3. Add the eggs one at a time, mixing just until combined after each addition.
  4. Finally, stir in the sour cream and chocolate chips, then pour the filling over the cooled crust.
Baking the Cheesecake
  1. Bake in the preheated oven for about 55-60 minutes. The outer edges should look set while the center remains slightly jiggly.
  2. Turn off the oven and crack the door open, letting the cheesecake sit in the residual heat for about an hour.
  3. Chill in the fridge for at least 4 hours or preferably overnight.
Whipping Up the Salted Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar until it becomes a lovely deep amber color.
  2. Once melted, add in the butter and stir until combined. Carefully mix in the heavy cream.
  3. Remove from heat and stir in the sea salt.
Assembling the Cheesecake
  1. Carefully remove the cheesecake from the springform pan and drizzle the salted caramel over the top.
  2. Garnish with a few chocolate chips and a sprinkle of sea salt for that extra touch.

Notes

This cheesecake is perfect for making ahead of time. Store it in the fridge for up to a week. If you're in a hurry, chill for at least 2 hours before serving, but longer is better for flavor. Feel free to double the caramel recipe for extra drizzling over ice cream.