Caramel Chocolate Chip Cheesecake

Caramel Chocolate Chip Cheesecake is a delicious dessert that combines the creaminess of cheesecake with the sweetness of caramel and the richness of chocolate. It’s perfect for celebrations, gatherings, or just a sweet treat at home. This cheesecake is rich, creamy, and absolutely irresistible!

Why Make This Recipe

Making a Caramel Chocolate Chip Cheesecake is not just about satisfying your sweet tooth. It’s about creating something special. This recipe brings together flavors that you love, like chocolate and caramel, in a creamy cheesecake that will impress your family and friends. Plus, homemade desserts always taste better than store-bought options!

How to Make Caramel Chocolate Chip Cheesecake

Ingredients:

2 1⁄4 cups (302g) chocolate sandwich cookie crumbs
5 tbsp (70g) salted butter, melted
24 ounces (678g) cream cheese, room temperature
1/2 cup (104g) granulated sugar
1/2 cup (90g) light brown sugar
3 tbsp (25g) all-purpose flour
1 cup (230g) sour cream
1 tbsp vanilla extract
4 large eggs, room temperature
1 cup (172g) semi-sweet chocolate chips
4 tbsp (56g) salted butter for caramel sauce
2/3 cup (150g) light brown sugar, packed
3/4 cup (180ml) heavy whipping cream
1 tsp vanilla extract for caramel sauce
2 tsp corn syrup

Directions:

For the Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. In a small bowl, mix the cookie crumbs and melted butter. Press this mixture into the bottom and just up the sides of the pan. Bake for 10 minutes, then let it cool. Wrap the outside of the pan with aluminum foil to stop water from getting in during the water bath.
For the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, both sugars, and flour on low speed until smooth. Scrape the sides as needed. Mix in the sour cream and vanilla extract until combined. Add the eggs one at a time, mixing on low speed and scraping the sides after each addition. Gently fold in the chocolate chips. Pour this mixture into the cooled crust and spread it out evenly. Place the springform pan in a larger pan, then pour warm water into the larger pan until it comes halfway up the sides of the springform pan.
Baking the Cheesecake: Bake the cheesecake for 1 hour and 10 minutes. Turn off the oven but keep the cheesecake inside for 30 minutes with the door closed. Crack the door open and let the cheesecake cool for another 30 minutes. Chill the cheesecake in the fridge for at least 5-6 hours, or overnight.
For the Caramel Sauce: In a medium saucepan, combine all caramel sauce ingredients over medium-low heat until the sugar melts. Increase to medium-high and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and pour into a heat-proof bowl. Let it cool for 15 minutes. Once cooled, drizzle the caramel over the cheesecake and spread it evenly. Add extra chocolate chips on top if desired.
Serve and Enjoy: Refrigerate the cheesecake until you’re ready to serve it. This dessert is best enjoyed within 3-4 days. Make sure to keep it well covered in the fridge to maintain its freshness!

How to Serve Caramel Chocolate Chip Cheesecake

Slice the cheesecake into wedges and serve on dessert plates. You can add whipped cream on the side or serve with some fresh fruit for extra flavor. Enjoy it with a cup of coffee or tea for the perfect finishing touch!

How to Store Caramel Chocolate Chip Cheesecake

Keep the cheesecake in the refrigerator, well covered, to keep it fresh. It can last for about 3 to 4 days. If you have leftovers, make sure it’s sealed tightly or covered with plastic wrap.

Tips to Make Caramel Chocolate Chip Cheesecake

Make sure your cream cheese is at room temperature for a smooth filling.
Don’t skip the water bath; it helps prevent cracks in the cheesecake.
Let the cheesecake cool properly in the oven to avoid sudden temperature changes.

Variation

You can add toppings like chopped nuts or drizzle extra chocolate sauce over the cheesecake for added flavor. If you want a different flavor, try using a different type of cookie for the crust, like graham crackers or Oreos.

FAQs

1. Can I use different types of chocolate for this recipe?
Yes, you can use milk chocolate or dark chocolate chips instead of semi-sweet chocolate chips if you prefer.

2. How do I know when the cheesecake is done baking?
The cheesecake should be set around the edges but slightly jiggly in the middle. It will firm up as it cools.

3. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake! Wrap it well and store it in an airtight container. Thaw it in the fridge overnight before serving.

Enjoy making this delightful Caramel Chocolate Chip Cheesecake and delight your taste buds!