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Salted Caramel Chocolate Chip Cheesecake Recipe
Emily

Salted Caramel Chocolate Chip Cheesecake

A rich and indulgent cheesecake featuring a buttery graham cracker crust, creamy chocolate chip filling, and a decadent salted caramel topping. Perfect for special occasions or whenever you want to impress.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/4 cup sugar (for crust)
  • 24 oz cream cheese, softened
  • 1 cup sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1/2 cup mini chocolate chips
  • 1 cup caramel sauce
  • 1 tsp sea salt
  • whipped cream for garnish
  • extra mini chocolate chips for garnish

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Oven
  • refrigerator

Method
 

  1. Preheat your oven to 325°F. In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup sugar until combined.
  2. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then set aside to cool.
  3. In a large bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy.
  4. Add in the vanilla extract and the eggs one at a time, beating well after each addition.
  5. Stir in the sour cream and mini chocolate chips until evenly combined.
  6. Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes, or until the center is slightly jiggly but set at the edges.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  8. Remove from the oven and refrigerate for at least 4 hours or overnight.
  9. Before serving, drizzle the cheesecake with caramel sauce and sprinkle with sea salt.
  10. Garnish with whipped cream and extra mini chocolate chips.

Notes

For best results, allow the cheesecake to chill overnight before adding toppings. You can make it ahead up to 2 days in advance. If you prefer a less sweet version, reduce the caramel topping slightly. Store leftovers in the refrigerator for up to 5 days.