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
Ingredients
Method
- Prepare the caramel sauce: Heat sugar in a saucepan over medium heat, stirring constantly until melted and amber in color.
- Add butter and stir until fully melted, about 2–3 minutes.
- Slowly pour in heavy cream while stirring (mixture will bubble). Boil for 1 minute, remove from heat, stir in salt, and cool completely.
- Preheat oven to 300°F (150°C). Grease a 9-inch springform pan.
- Mix crushed Oreo cookies with melted butter. Press firmly into the bottom of the pan to form the crust.
- Beat cream cheese until fluffy. Slowly mix in sweetened condensed milk.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Fold in mini chocolate chips and pour filling over crust. Sprinkle additional chocolate chips on top.
- Bake for 40–50 minutes until mostly set with a slight jiggle in the center.
- Run a thin knife around the edges and cool completely in the pan. Refrigerate overnight.
- Warm caramel sauce slightly before serving. Drizzle over cheesecake and sprinkle with sea salt if desired.
