Salted Caramel Chocolate Chip Cheesecake

by

Salted Caramel Chocolate Chip Cheesecake
An Indulgent Dessert for Caramel and Chocolate Lovers Alike

Introduction:

The Salted Caramel Chocolate Chip Cheesecake is a luxurious dessert that combines the rich creaminess of classic cheesecake with the sweet and savory contrast of salted caramel and the delightful crunch of chocolate chips. This recipe is for true dessert lovers—those who crave a decadent treat that layers textures and flavors in every bite. Whether you’re baking for a special occasion or just treating yourself, this cheesecake is guaranteed to steal the spotlight.

A Bit of History:

Cheesecake dates back to ancient Greece, believed to be served to athletes during the first Olympic games in 776 B.C. Over centuries, this dessert evolved, traveling through Rome to modern Europe and eventually to America. The New York-style cheesecake became iconic, thanks to its rich texture and use of cream cheese. Salted caramel, though newer, became popular in the 1990s in France and spread globally as an elegant fusion of sweet and salty. Our version marries both traditions—with an American-style baked cheesecake and a luscious layer of French-inspired salted caramel, enhanced by morsels of chocolate.

Ingredients:

Crust:

  • 1 ½ cups graham cracker crumbs (or crushed chocolate chip cookies)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 3 large eggs
  • 2 tsp vanilla extract
  • ¾ cup mini semi-sweet chocolate chips
  • 2 tbsp all-purpose flour

Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, cut into pieces
  • ½ cup heavy cream
  • 1 tsp sea salt (fleur de sel or Maldon flakes preferred)

Topping (Optional):

  • Whipped cream
  • Extra chocolate chips or shavings
  • A drizzle of extra caramel

Equipment Needed:

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Saucepan
  • Rubber spatula
  • Cooling rack
  • Roasting pan (for water bath)

Method:

1. Prepare the Crust:

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix the graham cracker crumbs (or cookie crumbs) with sugar and melted butter until well combined.
  3. Press the mixture firmly into the bottom of the springform pan and slightly up the sides.
  4. Bake for 10 minutes. Set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling:

  1. In a large bowl, beat the cream cheese until smooth and fluffy (about 3–4 minutes).
  2. Add sugar and continue beating until well blended.
  3. Mix in the sour cream and vanilla extract.
  4. Add the eggs, one at a time, beating just until incorporated.
  5. Toss the chocolate chips in flour (this prevents sinking) and fold into the batter gently.

3. Bake the Cheesecake:

  1. Pour the batter into the cooled crust.
  2. Tap the pan on the counter to release air bubbles.
  3. Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides (this is a water bath or bain-marie).
  4. Bake for 60–70 minutes until the center is almost set but slightly jiggly.
  5. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour.
  6. Remove from oven, cool completely on a rack, then refrigerate for at least 6 hours (preferably overnight).

4. Prepare the Salted Caramel Sauce:

  1. In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula.
  2. Once melted and amber in color, carefully add butter (it will bubble vigorously).
  3. Stir until fully combined, then slowly add the cream while stirring.
  4. Boil for 1 minute, then remove from heat and stir in the salt.
  5. Let cool before pouring over chilled cheesecake.

5. Assemble the Cheesecake:

  1. Pour cooled salted caramel sauce over the chilled cheesecake.
  2. Garnish with whipped cream, extra chocolate chips, and a light sprinkle of sea salt.
  3. Chill again for at least 30 minutes before serving to allow caramel to set.

Formation and Serving:

Slice the cheesecake using a warm knife for clean cuts. Serve each piece adorned with a small swirl of whipped cream, a drizzle of caramel, and maybe a few chocolate shavings for flair. Pair it with a strong espresso or a glass of dessert wine for a complete experience.

Conclusion:

This Salted Caramel Chocolate Chip Cheesecake is more than just a dessert—it’s a declaration of love for indulgence. The contrast between the sweet, velvety filling and the salted caramel drizzle, punctuated by the texture of chocolate chips, offers a complex but balanced flavor profile. It’s ideal for celebrations, romantic dinners, or when you simply need a sweet escape.

For the Lovers of Dessert:

To all caramel dreamers, chocolate chip devotees, and cheesecake romantics—this dessert is made for you. Bake it with someone you love, serve it with stories and laughter, and savor every bite like a memory in the making. This recipe isn’t just instructions; it’s an invitation to delight.

Would you like a printable version or a visual guide for this recipe too?

Leave a Comment