Salted Caramel Chocolate Chip Cheesecake is a true showstopper, combining decadent flavors and delightful textures into a single dessert. A crunchy chocolate cookie crust forms the base for a creamy cheesecake filling, studded with sweet chocolate chips for added richness. The cheesecake is topped with a luscious drizzle of salted caramel sauce and a sprinkle of mini chocolate chips, creating a perfect harmony of sweet and savory notes. Ideal for any special occasion, this dessert will leave a lasting impression on your guests.
INGREDIENTS
- Chocolate cookie crumbs: 1 ½ cups, for a sturdy crust
- Granulated sugar (for crust): 1/4 cup, to sweeten the base
- Unsalted butter: 1/2 cup, melted, to bind the crust
- Cream cheese: 24 oz, softened for a smooth filling
- Granulated sugar: 1 cup, for sweetness in the filling
- Vanilla extract: 1 tsp, to enhance flavor
- Eggs: 3 large, for structure and richness
- Sour cream: 1 cup, for tanginess and creaminess
- All-purpose flour: 1/4 cup, for stability
- Chocolate chips: 1 cup, folded into the filling for bursts of chocolate
- Salted caramel sauce: 1 cup, for drizzling
- Mini chocolate chips: 1/2 cup, for topping
INSTRUCTIONS
- Step 1 (Prepare the Crust):
- Preheat oven to 325°F (160°C). In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
- Step 2 (Make the Cheesecake Filling):
- Beat cream cheese in a large bowl until smooth. Gradually add sugar and vanilla, mixing until creamy. Add eggs one at a time, beating well after each. Mix in sour cream and flour until just combined. Fold in chocolate chips.
- Step 3 (Bake the Cheesecake):
- Pour the filling over the cooled crust. Bake for 60-70 minutes, until the center is set and edges are golden. Cool in the oven for 1 hour with the door ajar, then cool to room temperature. Refrigerate for 4 hours or overnight.
- Step 4 (Top the Cheesecake):
- Drizzle the chilled cheesecake with salted caramel sauce and sprinkle mini chocolate chips on top.
Serving and Storage Tips
- Serve chilled for the best texture and flavor.
- Store in an airtight container in the refrigerator for up to 5 days.
Helpful Notes
- For a firmer crust, press down firmly with a flat-bottomed glass before baking.
- Letting the cheesecake cool slowly in the oven helps prevent cracking.
Tips from Well-Known Chefs
- Use high-quality salted caramel sauce for a more luxurious topping.
Mastering the Perfect Cheesecake
Achieving the ideal cheesecake texture requires careful mixing and baking. Be sure not to overmix the batter to avoid excess air and cracks during baking.
FAQs
How do I prevent cracks in my cheesecake?
Cool slowly in the oven with the door ajar and avoid overmixing the batter.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be prepared a day in advance and stored in the refrigerator.
Can I substitute the chocolate cookie crust?
Yes, you can use a graham cracker crust or any other type of cookie crumb base.
What’s the best way to slice the cheesecake?
Use a sharp knife dipped in warm water and wipe clean between cuts.