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Caramel Chocolate Chip Cheesecake Recipe

★★★★★

4.7 from 576 reviews
  • Author: Mariam
  • Total Time: 7 hours 40 minutes
  • Yield: 12 servings 1x

Description

This Caramel Chocolate Chip Cheesecake combines a rich, creamy cheese filling mixed with semi-sweet chocolate chips atop a buttery chocolate cookie crust, all finished with a luscious homemade caramel sauce. The cheesecake is baked in a water bath for a smooth texture and topped with extra chocolate chips for added indulgence. Perfect for dessert lovers who crave a decadent, chocolate-caramel treat with a silky smooth finish.

Ingredients

Scale

Crust

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

Cheesecake Filling

  • 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

Caramel Sauce

  • 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

  1. Preheat and prepare crust: 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 to prevent sticking.
  2. Make and bake crust: In a small bowl, combine the chocolate sandwich cookie crumbs and melted salted butter. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool.
  3. Prepare pan for water bath: Wrap the outside of the springform pan with aluminum foil tightly to prevent water from seeping in. Set aside for later use.
  4. Reduce oven temperature: Lower the oven temperature to 300°F (148°C) in preparation for baking the cheesecake.
  5. Mix cheesecake filling: In a large mixing bowl, blend the cream cheese, granulated sugar, light brown sugar, and flour on low speed to avoid incorporating excess air which can cause cracks. Scrape down the bowl sides to ensure even mixing.
  6. Add sour cream and vanilla: Add the sour cream and vanilla extract to the mixture and continue mixing on low speed until fully incorporated.
  7. Add eggs gradually: Incorporate the eggs one at a time, beating slowly and scraping the bowl sides after each addition to maintain a smooth batter.
  8. Fold in chocolate chips: Gently stir in the semi-sweet chocolate chips evenly throughout the cheesecake batter.
  9. Assemble cheesecake: Pour the cheesecake filling into the cooled crust and smooth the surface evenly.
  10. Prepare water bath and bake: Place the foil-wrapped springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches about halfway up the sides of the springform pan, ensuring water does not touch or seep into the foil. Bake for 1 hour and 10 minutes.
  11. Initial cooling inside oven: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to gradually cool.
  12. Further cooling with cracked door: Crack the oven door open slightly and allow the cheesecake to cool inside for an additional 30 minutes to prevent sudden temperature changes.
  13. Chill cheesecake: Remove the cheesecake from the oven and carefully take out the water bath. Chill the cheesecake in the fridge for 5-6 hours or overnight to let it fully set and firm up.
  14. Make caramel sauce: Combine butter, packed light brown sugar, heavy whipping cream, vanilla extract, and corn syrup in a medium saucepan. Heat over medium-low until the sugar melts, then increase heat to medium-high and bring to a boil. Boil for 3 minutes, stirring occasionally.
  15. Cool caramel: Remove the saucepan from heat and immediately pour the caramel into a heatproof glass bowl. Let it cool for about 15 minutes until slightly thickened but still pourable.
  16. Decorate cheesecake: Pour the cooled caramel sauce evenly over the top of the chilled cheesecake. Spread gently with a spatula and sprinkle additional semi-sweet chocolate chips on top for decoration.
  17. Final refrigeration: Refrigerate the assembled cheesecake until ready to serve. For best taste and texture, consume within 3-4 days. Store covered in a cake carrier or tightly wrapped with plastic wrap, using toothpicks to prevent the wrap from touching the surface.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth and even batter with no lumps.
  • Wrapping the springform pan with aluminum foil properly is critical to prevent water from leaking into the cheesecake during the water bath baking process.
  • Mix ingredients on low speed to avoid incorporating too much air that can cause cracks in the cheesecake.
  • Allow the cheesecake to cool gradually in the oven to avoid sudden temperature changes that can cause cracking.
  • The water bath keeps the cheesecake moist and helps create a creamy texture.
  • Refrigerate the cheesecake for at least 5-6 hours or preferably overnight for best results.
  • Keep cheesecake covered during storage to preserve freshness and prevent drying out.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel, chocolate chip, cheesecake, dessert, baked cheesecake, chocolate cookie crust, caramel sauce, party dessert

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Find it online: https://aromaofgrandma.com/caramel-chocolate-chip-cheesecake-recipe/