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Salted Caramel Chocolate Chip Cheesecake
Caroline

Salted Caramel Chocolate Chip Cheesecake

This indulgent salted caramel chocolate chip cheesecake features a buttery graham cracker crust, creamy vanilla filling swirled with chocolate chips, and a decadent caramel drizzle topped with sea salt. Perfect for any dessert lover!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup melted butter
  • 0.25 cup sugar (for crust)
  • 24 oz cream cheese, softened
  • 1 cup sugar (for filling)
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 0.5 cup mini chocolate chips
  • 1 cup caramel sauce
  • 1 tsp sea salt
  • whipped cream, for garnish
  • extra mini chocolate chips, for garnish

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • measuring cups and spoons
  • Rubber spatula
  • oven
  • refrigerator

Method
 

  1. Preheat the oven to 325°F (160°C).
  2. Make the crust: Combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press into the bottom of a springform pan. Bake for 8–10 minutes, then cool.
  3. Prepare the filling: Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing after each. Stir in sour cream and chocolate chips.
  4. Bake the cheesecake: Pour filling over crust and bake for 55–60 minutes, until the center is slightly jiggly but edges are set.
  5. Cool gradually: Turn off the oven, crack the door, and cool for 1 hour.
  6. Chill: Refrigerate for at least 4 hours or overnight.
  7. Finish and serve: Drizzle with caramel sauce, sprinkle sea salt, and garnish with whipped cream and mini chocolate chips.

Notes

  • Allow the cheesecake to fully chill before slicing for clean cuts.
  • For a thicker caramel layer, add an extra ½ cup of sauce before chilling.
  • Always use high-quality ingredients for the best flavor payoff.