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Easy Salted Caramel Chocolate Chip Cheesecake

Indulge in this rich and creamy cheesecake layered with chocolate chips and drizzled with decadent salted caramel sauce. Perfect for special occasions or satisfying your sweet tooth any day.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cheesecake
  • 1.5 cups crushed graham crackers
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened Ensure it's at room temperature for easy mixing
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Add one at a time while mixing
  • 1 cups semi-sweet chocolate chips
For the Salted Caramel Sauce
  • 1 cups granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 0.5 cups heavy cream Warm it slightly to prevent hardening
  • 1 teaspoon sea salt

Method
 

Preparation
  1. In a medium bowl, combine the crushed graham crackers and melted butter. Mix until well combined.
  2. Press the mixture firmly into the bottom of a greased 9-inch springform pan and set aside.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually mix in the granulated sugar and vanilla extract.
  3. Add one egg at a time, mixing softly after each addition until fully incorporated.
  4. Stir in the semi-sweet chocolate chips.
Bake the Cheesecake
  1. Pour the cheesecake filling over the prepared crust.
  2. Place in a preheated oven at 325°F (160°C) and bake for about 50-60 minutes, or until the top is set but the center jiggles slightly.
Cool and Chill
  1. Once out of the oven, turn off the heat and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour.
  2. Transfer to the fridge and chill for at least 4 hours or overnight for best results.
Make the Salted Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar until it’s a rich amber color, stirring constantly.
  2. Once melted, quickly whisk in the butter until fully combined.
  3. Gradually pour in the heavy cream while whisking until smooth and stir in the sea salt.
Serve
  1. Run a knife around the edge of the springform pan to loosen the cheesecake and remove the sides.
  2. Drizzle generously with salted caramel sauce before serving.

Notes

For the best texture, don’t overmix once the eggs are added to the filling. If the caramel lumps, whisk over low heat until smooth.