Caramel Chocolate Chip Cheesecake
This decadent Caramel Chocolate Chip Cheesecake features a creamy vanilla cheesecake base, loaded with chocolate chips and topped with a rich, homemade caramel sauce. It’s the perfect dessert for any special occasion!
Ingredients:
Crust:
2 ¼ cups (302g) chocolate sandwich cookie crumbs
5 tbsp (70g) salted butter, melted
Cheesecake Filling:
24 ounces (678g) cream cheese, room temperature
1/2 cup (104g) granulated sugar
1/2 cup (90g) light brown sugar
3 tbsp (25g) all-purpose flour
1 cup (230g) sour cream
1 tbsp vanilla extract
4 large eggs, room temperature
1 cup (172g) semi-sweet chocolate chips
Caramel Sauce:
4 tbsp (56g) salted butter
2/3 cup (150g) light brown sugar, packed
3/4 cup (180ml) heavy whipping cream
1 tsp vanilla extract
2 tsp corn syrup
Instructions:
For the Crust:
Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a small bowl, combine the cookie crumbs and melted butter. Press the mixture into the bottom and slightly up the sides of the pan.
Bake for 10 minutes, then set aside to cool.
Wrap the outside of the pan with aluminum foil to prevent water from the water bath from seeping into the cheesecake.
For the Cheesecake Filling:
Lower oven temperature to 300°F (148°C).
In a large bowl, mix cream cheese, both sugars, and flour on low speed until smooth. Scrape the sides as needed.
Add sour cream and vanilla extract, mixing until combined.
Add the eggs one at a time, mixing on low speed and scraping the sides of the bowl after each addition.
Fold in the chocolate chips gently.
Pour the cheesecake mixture into the prepared crust and spread evenly.
Place the springform pan inside a larger pan, then pour enough warm water into the larger pan to come about halfway up the sides of the springform pan.
Baking the Cheesecake:
Bake for 1 hour and 10 minutes.
Turn off the oven, leaving the cheesecake inside with the door closed for 30 minutes.
Crack open the oven door and allow the cheesecake to cool for another 30 minutes.
Chill in the fridge for at least 5-6 hours or overnight.
For the Caramel Sauce:
Combine all ingredients in a medium saucepan over medium-low heat until the sugar melts.
Increase the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally.
Remove from heat and pour into a heat-proof bowl. Let it cool for 15 minutes.
Once cooled, pour the caramel over the cheesecake and spread evenly.
Top with extra chocolate chips for garnish.
Serve and Enjoy:
Refrigerate the cheesecake until you’re ready to serve. This cheesecake is best enjoyed within 3-4 days. Keep it well covered in the fridge to maintain freshness!
