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Salted caramel chocolate chip cheesecake topped with decadent caramel drizzle

Salted Caramel Chocolate Chip Cheesecake

Indulge in the creamy goodness of this delightful cheesecake, featuring a rich filling of chocolate chips and salted caramel, all on a buttery graham cracker crust.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Finely crushed for better texture.
  • ⅓ cup granulated sugar For sweetness in the crust.
  • ½ cup unsalted butter, melted Provides richness to the crust.
For the Cheesecake Filling
  • 24 oz cream cheese, softened Make sure it's at room temperature for easy mixing.
  • 1 cup granulated sugar This sweetens the filling.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
  • 3 large eggs Essential for the cheesecake structure.
  • 1 cup chocolate chips Feel free to use semi-sweet or dark.
  • 1 cup salted caramel sauce Can be store-bought or homemade.
For the Topping
  • to taste additional caramel sauce Drizzle over the cheesecake before serving.
  • to taste sea salt Sprinkle for an extra flavor boost.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand.
  3. Press this mixture into the bottom of a 9-inch springform pan, creating an even layer.
  4. Bake for about 10 minutes, then let it cool.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the sugar and vanilla extract, mixing until well combined.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Gently fold in the chocolate chips and half of the caramel sauce.
Assembly
  1. Pour the cheesecake filling over the cooled crust.
  2. Place the springform pan in the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and crack the door open; let the cheesecake cool in the oven for about an hour.
  4. After it’s cooled, refrigerate for at least 4 hours or overnight.
Serving
  1. Drizzle the remaining salted caramel sauce over the cheesecake before slicing.
  2. Sprinkle with a pinch of sea salt and serve.

Notes

For a different flavor, consider using white chocolate chips or making your own salted caramel.