Introduction

This Caramel Chocolate Chip Cheesecake combines a rich, creamy filling with a buttery chocolate cookie crust, topped with a luscious caramel sauce and extra chocolate chips. It’s a decadent dessert perfect for special occasions or any time you want to impress your guests.

A slice of three-layer cheesecake is shown on a white plate with a carved edge, placed on a white marbled surface with a blue cloth underneath. The bottom layer is a dark chocolate cookie crust, dense and crumbly. The middle layer is creamy off-white cheesecake filled with small and medium dark chocolate chips scattered throughout. The top layer is a smooth, light caramel-colored glaze, topped with larger dark chocolate chips evenly spread across the surface. Some caramel sauce is drizzled on the plate around the cheesecake slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Countryside Creamery Salted Butter (melted)

24 ounces (678g) Happy Farms Cream Cheese (room temperature)
1/2 cup (104g) Baker’s Corner Sugar

1/2 cup (90g) Baker’s Corner Light Brown Sugar
3 tbsp (25g) Baker’s Corner All-Purpose Flour

1 cup (230g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract
4 large Goldhen Eggs (room temperature)

1 cup (172g) Baker’s Corner Semi-Sweet Chocolate Chips
4 tbsp (56g) Countryside Creamery Salted Butter
2/3 cup (150g) Baker’s Corner Light Brown Sugar (packed)

3/4 cup (180ml) Countryside Creamery Heavy Whipping Cream
1 tsp Stonemill Vanilla Extract
2 tsp Baker’s Corner Corn Syrup

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a small bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan.
Step 3: Bake the crust for 10 minutes, then set it aside to cool. Once cooled, wrap the outside of the pan with aluminum foil to prevent water from the bath from leaking in.

Step 4: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, both sugars, and flour on low speed until smooth, scraping down the sides as needed.
Step 5: Add the sour cream and vanilla extract, mixing gently to combine.
Step 6: Add the eggs one at a time, mixing slowly and scraping the bowl after each addition to ensure even mixing.

Step 7: Fold in the semi-sweet chocolate chips.
Step 8: Pour the cheesecake filling into the prepared crust and spread evenly.
Step 9: Place the springform pan inside a larger roasting pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, being careful not to let water rise above the aluminum foil.

Step 10: Bake for 1 hour and 10 minutes. Then, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Step 11: Crack the oven door open slightly and let the cheesecake cool for another 30 minutes.
Step 12: Remove the cheesecake from the oven and the water bath, then chill it in the refrigerator for at least 5-6 hours or overnight until firm.

Step 13: For the caramel sauce, combine the butter, packed light brown sugar, heavy cream, vanilla extract, and corn syrup in a medium saucepan over medium-low heat.
Step 14: Stir until the sugar melts, then increase heat to medium-high and bring the mixture to a boil. Boil for 3 minutes while stirring occasionally.
Step 15: Remove the sauce from heat and pour it into a heatproof bowl. Let it cool for about 15 minutes.

Step 16: Pour the cooled caramel sauce evenly over the cheesecake and spread gently.
Step 17: Sprinkle additional chocolate chips on top of the caramel layer.
Step 18: Refrigerate the cheesecake until serving. For best flavor and texture, consume within 3-4 days.

Tips & Variations

Use room temperature cream cheese and eggs to ensure a smooth, crack-free cheesecake.
Press the crust firmly to avoid crumbling when slicing.
Try swapping semi-sweet chocolate chips for dark chocolate chips for a richer taste.

To prevent the caramel from hardening too much, do not overcook it and serve the cheesecake chilled but not too cold.

Storage

Store the cheesecake in the refrigerator covered with a cake carrier or plastic wrap. To avoid sticking, use toothpicks to prop up the plastic wrap above the cheesecake’s surface. The cheesecake will keep well for 3-4 days. Reheat slices gently at room temperature if desired, but the cheesecake is best enjoyed cold.

How to Serve

A three-layer round dessert standing on a white plate over a white marbled surface; the bottom layer is thick and crumbly dark chocolate cookie crust, the middle layer is smooth and creamy pale yellow cheesecake, and the top layer is a glossy caramel-colored glaze sprinkled with scattered dark chocolate chips. Some chocolate chips are also resting on the white plate around the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from sitting overnight in the fridge to fully set and develop flavor. It can be made up to 2 days in advance.

How do I prevent cracks on the cheesecake surface?

Mix the batter on low speed to reduce air incorporation, bake it in a water bath, and avoid overbaking. Cooling the cheesecake gradually in the oven helps prevent cracks as well.