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Salted Caramel Chocolate Chip Cheesecake

A rich and creamy vanilla cheesecake studded with semi-sweet chocolate chips and topped with a buttery homemade salted caramel sauce.

  • Total Time: 5 hours 35 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 2 ¼ cups chocolate sandwich cookie crumbs
  • 5 tbsp salted butter, melted
  • 24 ounces cream cheese, room temperature
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 3 tbsp all-purpose flour
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 4 eggs, room temperature
  • 1 cup semi-sweet chocolate chips
  • 4 tbsp salted butter (for caramel sauce)
  • 2/3 cup light brown sugar, packed (for caramel sauce)
  • 3/4 cup heavy whipping cream (for caramel sauce)
  • 1 tsp vanilla extract (for caramel sauce)
  • 2 tsp corn syrup (for caramel sauce)

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Mix cookie crumbs and melted butter; press into the bottom of a 9-inch springform pan to form the crust.
  3. Beat cream cheese until smooth and fluffy.
  4. Add sugar, brown sugar, and flour; mix until combined.
  5. Blend in sour cream and vanilla extract.
  6. Add eggs one at a time, mixing well after each addition.
  7. Fold in chocolate chips gently.
  8. Pour filling over crust and smooth the top.
  9. Bake for about 55-65 minutes or until the center is almost set.
  10. Cool cheesecake in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen.
  11. Cool completely, then refrigerate for at least 4 hours or overnight.
  12. To make caramel sauce: In a saucepan, melt butter and brown sugar over medium heat, stirring constantly.
  13. Add heavy cream, vanilla extract, and corn syrup; bring to a boil and cook for 1-2 minutes until thickened.
  14. Cool caramel sauce before drizzling over the chilled cheesecake.
  15. Serve cheesecake topped with salted caramel sauce.

Notes

For best results, use room temperature ingredients to ensure a smooth batter. Chill the cheesecake overnight to allow flavors to meld and texture to set. The salted caramel sauce can be made ahead and stored in the refrigerator for up to a week.

  • Author: Sophie Lane
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 520
  • Sugar: 30g
  • Sodium: 250mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 120mg