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Salted Caramel Chocolate Chip Cheesecake

Salted Caramel Chocolate Chip Cheesecake

This Salted Caramel Chocolate Chip Cheesecake features a rich Oreo cookie crust, ultra-creamy cheesecake filling studded with mini chocolate chips, and a luscious homemade caramel sauce finished with a touch of sea salt.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 8 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup Oreo cookies finely crushed
  • 3 tablespoons unsalted butter melted
Filling
  • 3 packages (8 oz each) cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips plus extra for topping
  • to taste sea salt optional topping
Caramel Sauce
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter room temperature
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt

Method
 

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

Notes

For best texture, allow cheesecake to chill at least 6–8 hours before slicing. Use a hot knife for clean cuts.