Salted Caramel Chocolate Chip Cheesecake

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This Salted Caramel Chocolate Chip Cheesecake is a luscious blend of creamy cheesecake studded with mini chocolate chips, nestled on a rich Oreo crust, and crowned with homemade salted caramel sauce. The perfect balance of sweet, salty, and chocolatey flavors makes this dessert an irresistible crowd-pleaser for any occasion.

Why You’ll Love This Recipe

• Smooth and creamy cheesecake loaded with chocolate chips

• Homemade salted caramel sauce for the perfect sweet-salty contrast

• Oreo cookie crust adds a delightful crunch

• Easy-to-follow steps with tips for perfect caramel every time

Ingredients Breakdown

Caramel Sauce:

• Granulated Sugar (1 cup): The base for caramel, melted and browned.

• Salted Butter (6 tablespoons): Adds richness and buttery flavor.

• Heavy Cream (½ cup): Creates a smooth, creamy caramel texture.

• Salt (1 teaspoon): Enhances the caramel’s flavor with a salty contrast.

Cheesecake:

• Oreo Cookies, finely crushed (1 cup): Forms the chocolatey, crunchy crust.

• Unsalted Butter, melted (3 tablespoons): Binds the crust together.

• Cream Cheese (3 packages, 8 oz each): The creamy main component.

• Sweetened Condensed Milk (1 can, 14 oz): Adds sweetness and smoothness.

• Large Eggs (3, room temp): Provides structure and richness.

• Vanilla Extract (2 teaspoons): Adds warmth and depth of flavor.

• Mini Chocolate Chips (1 cup + extra for topping): Adds bursts of chocolate throughout the cheesecake.

• Sea Salt (optional): For garnish to enhance flavor contrast.

Caramel Sauce Tip

If making caramel from scratch is challenging in humid conditions, melt a bag of soft caramels (like Werther’s) with 2–3 tablespoons heavy cream in a saucepan. Stir until smooth and add ½ to 1 teaspoon salt to taste.

Tips and Tricks

• Use room temperature eggs and cream cheese for smooth batter.

• Don’t overmix after adding eggs to avoid cracks.

• Chill cheesecake overnight for clean slices.

• Store leftover caramel sauce in the fridge and reheat gently.

Storage Instructions

• Refrigerate leftover cheesecake, covered, for up to 4 days.

• Caramel sauce can be stored in an airtight container in the refrigerator for up to 2 weeks.

Popular Questions

Can I make this cheesecake without a springform pan?
Using a springform pan is highly recommended for easy removal and clean presentation.

Can I substitute regular sugar for granulated sugar in the caramel?
Granulated sugar is essential for caramelizing properly.

Is sweetened condensed milk necessary?
Yes, it adds richness and sweetness unique to this recipe’s texture.

Salted Caramel Chocolate Chip Cheesecake

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• Author: easysweetmeal
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

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Description

Salted Caramel Chocolate Chip Cheesecake – A decadent masterpiece with an Oreo crust, velvety chocolate chip-studded cheesecake, and a waterfall of salted caramel. Sweet, salty, and luxuriously creamy—every forkful is pure bliss

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Ingredients

Scale 1x2x3x

• 1 cup granulated sugar

• 6 tablespoons salted butter, cut into pieces

• ½ cup heavy cream

• 1 teaspoon salt

• 1 cup Oreo cookies, finely crushed

• 3 tablespoons unsalted butter, melted

• 3 (8 oz) packages cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 3 large eggs, room temperature

• 2 teaspoons vanilla extract

• 1 cup mini chocolate chips (plus extra for topping)

• Sea salt (optional, for garnish)

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Instructions

1. Make the Caramel Sauce

• In a small saucepan over medium heat, stir granulated sugar continuously until it melts into golden-brown caramel clumps.

• Carefully add butter pieces, stirring constantly as it bubbles.

• Slowly drizzle in heavy cream while stirring; let the caramel boil for 1 minute.

• Remove from heat and stir in salt.

• Let cool and store in a glass jar in the refrigerator.

2. Prepare the Crust

• Preheat oven to 300°F (150°C).

• Grease a 9-inch springform pan thoroughly.

• Combine crushed Oreos with melted butter.

• Press mixture evenly into the bottom of the pan to form a firm crust.

3. Make the Cheesecake Filling

• Using a stand mixer or electric beater, beat cream cheese until fluffy (2-3 minutes).

• Add sweetened condensed milk and mix until smooth.

• Beat in eggs one at a time, then add vanilla extract.

• Fold in 1 cup mini chocolate chips.

• Pour filling into the crust and sprinkle extra chocolate chips on top.

4. Bake the Cheesecake

• Bake for 40–50 minutes (or 60–70 minutes in a conventional oven) until the center is set but slightly jiggly.

• Run a knife around the pan edges but do not remove cheesecake yet.

• Cool on a rack, then refrigerate overnight in the pan.

5. Serve

• Microwave caramel sauce for 10–15 seconds to soften before serving.

• Remove cheesecake from the pan.

• Pour caramel sauce over the top.

• Sprinkle extra mini chocolate chips and sea salt if desired.

• Slice and enjoy!

• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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