Description
Indulgent salted caramel chocolate chip cheesecake brings rich layers of creamy decadence to dessert lovers’ dreams. Silky chocolate chips and golden caramel swirls create an irresistible symphony of sweet and salty flavors you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (240 milliliters) sour cream
- 1 cup (240 milliliters) salted caramel sauce
- 1 cup (170 grams) chocolate chips
- 1/2 cup (85 grams) mini chocolate chips
Crust Ingredients:
- 1 1/2 cups (180 grams) chocolate cookie crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Additional Ingredients:
- 1 cup (200 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup (30 grams) all-purpose flour
Instructions
- Preheat the oven to 325°F (160°C), ensuring an even temperature for consistent baking.
- Create a rich chocolate crust by thoroughly blending cookie crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Briefly bake the crust for 10 minutes, then remove and allow to cool completely.
- In a large mixing bowl, cream the cream cheese until smooth and completely free of lumps.
- Gradually incorporate sugar and vanilla extract, mixing until the mixture becomes light and creamy.
- Introduce eggs one at a time, ensuring each is fully integrated before adding the next.
- Gently fold in sour cream and flour, mixing just until combined to maintain a silky texture.
- Delicately fold chocolate chips throughout the cheesecake batter, distributing them evenly.
- Pour the prepared filling over the cooled crust, smoothing the top with a spatula.
- Bake for 60-70 minutes, watching for a set center and golden edges that indicate perfect doneness.
- Allow the cheesecake to cool slowly in the oven with the door slightly open for one hour.
- Remove from the oven and cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or ideally overnight to achieve optimal texture.
- Before serving, drizzle generously with salted caramel sauce.
- Garnish with a sprinkle of mini chocolate chips for added visual appeal and crunch.
Notes
- Use room temperature ingredients and avoid overmixing to reduce surface cracks during baking.
- Place a water bath underneath the cheesecake to create humid baking environment and ensure smooth, creamy texture.
- Toast chocolate cookie crumbs briefly before making crust to intensify deep, rich chocolate notes.
- Substitute gluten-free cookie crumbs and use dairy-free cream cheese for celiac or lactose-sensitive individuals.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 465 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 110 mg