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Salted Caramel Chocolate Chip Cheesecake

A rich and creamy cheesecake featuring a chocolate chip studded filling, topped with homemade salted caramel sauce and a crunchy Oreo crust.

  • Total Time: 8 hours (including chilling time)
  • Yield: 12 1x

Ingredients

Scale
  • 1 cup Oreo cookies, crushed
  • 3 tbsp unsalted butter, melted
  • 24 oz (3 blocks) cream cheese, room temperature
  • 1 cup light brown sugar
  • 3 large eggs
  • 1 egg yolk
  • 1/2 cup sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup mini chocolate chips
  • 1 cup granulated sugar (for caramel sauce)
  • 6 tbsp salted butter (for caramel sauce)
  • 1/2 cup heavy cream (for caramel sauce)
  • 1 tsp salt (for caramel sauce)

Instructions

  1. Preheat oven to 300ºF. Grease a 9-inch springform pan.
  2. Mix crushed Oreo cookies with melted butter and press evenly into the bottom of the springform pan to form the crust.
  3. In a large bowl, beat cream cheese until fluffy (2-3 minutes).
  4. Add condensed milk and beat until combined.
  5. Add eggs and egg yolk one at a time, mixing thoroughly after each addition.
  6. Mix in vanilla extract.
  7. Fold in mini chocolate chips gently with a spatula.
  8. Pour the cheesecake filling over the crust and smooth the top. Sprinkle additional mini chocolate chips on top if desired.
  9. Wrap the springform pan tightly with foil and place it in a larger pan filled with 1-2 inches of water to create a water bath.
  10. Bake for about 1 hour or until the center is almost set but still slightly jiggly.
  11. Remove from oven and cool completely before removing the foil and springform pan sides.
  12. To make the salted caramel sauce: Heat granulated sugar over medium heat, stirring constantly until melted and amber in color.
  13. Add salted butter and stir until melted.
  14. Slowly drizzle in heavy cream while stirring; allow to boil for 1 minute.
  15. Remove from heat and stir in salt. Let cool before using.
  16. Pour cooled caramel sauce over the cheesecake before serving.

Notes

For best results, chill the cheesecake overnight before serving. The salted caramel sauce can be made ahead and stored in the refrigerator. Use a water bath during baking to prevent cracking. Mini cheesecakes can be made using the same recipe in muffin tins for individual servings.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 43g
  • Sodium: 480mg
  • Fat: 36g
  • Saturated Fat: 22g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 120mg