Description
A delightful dessert combining creamy cheesecake with rich chocolate chips, topped with luscious caramel sauce.
Ingredients
Scale
- 2 1/4 cups chocolate sandwich cookie crumbs
- 5 tbsp salted butter, melted
- 24 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 3 tbsp all-purpose flour
- 1 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 1 cup semi-sweet chocolate chips
- 4 tbsp salted butter (for caramel sauce)
- 2/3 cup light brown sugar, packed (for caramel sauce)
- 3/4 cup heavy whipping cream (for caramel sauce)
- 1 tsp vanilla extract (for caramel sauce)
- 2 tsp corn syrup (for caramel sauce)
Instructions
- Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- Mix cookie crumbs with melted butter. Press into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil.
- Lower oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, both sugars, and flour on low speed until smooth. Add sour cream and vanilla extract, mixing until combined.
- Add eggs one at a time on low speed, scraping the bowl after each addition. Gently fold in chocolate chips. Pour mixture into the prepared crust.
- Place the springform pan inside a larger pan. Pour warm water into the larger pan until it comes halfway up the sides of the springform pan. Bake for 1 hour and 10 minutes.
- Turn off the oven and leave the cheesecake inside for 30 minutes. Allow cooling with the oven door cracked for another 30 minutes. Chill in the fridge for 5-6 hours or overnight.
- For the caramel sauce, combine all ingredients in a saucepan over medium-low heat until sugar melts. Bring to a boil and let it boil for 3 minutes, stirring occasionally. Let it cool for 15 minutes, then pour over cheesecake.
- Refrigerate the cheesecake until ready to serve. Best enjoyed within 3-4 days.
Notes
Use room temperature ingredients for a smoother filling and avoid over-mixing the eggs to prevent cracks in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, chocolate, caramel, sweet, baking