Caramel Chocolate Chip Cheesecake Recipe

Introduction

This Caramel Chocolate Chip Cheesecake combines a rich, creamy filling with a buttery chocolate cookie crust and a luscious caramel topping. It’s a decadent treat perfect for special occasions or whenever you want to impress with dessert.

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

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.
2. Step 2: Combine the chocolate cookie crumbs and melted butter in a small bowl. Press this mixture firmly into the bottom and up the sides of the springform pan to form the crust.
3. Step 3: Bake the crust for 10 minutes, then remove and set aside to cool. Cover the outside of the pan with aluminum foil to protect it from water during the baking water bath, then set aside.
4. Step 4: Reduce oven heat to 300°F (148°C). In a large mixing bowl, combine the cream cheese, sugars, and flour. Mix on low speed until just combined, scraping down the sides to keep the batter smooth.
5. Step 5: Add sour cream and vanilla extract, mixing again on low speed until evenly incorporated.
6. Step 6: Add eggs one at a time, mixing slowly and scraping the bowl after each addition to maintain a uniform batter.
7. Step 7: Stir in the chocolate chips by hand until evenly distributed.
8. Step 8: Pour the filling into the prepared crust and smooth the top. Place the springform pan (still wrapped in foil) inside a larger pan.
9. Step 9: Pour warm water into the larger pan to come about halfway up the sides of the springform pan, making a water bath. Ensure the water does not rise above the foil on the springform pan.
10. 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.
11. Step 11: Crack the oven door slightly and let the cheesecake cool for another 30 minutes inside the oven.
12. Step 12: Remove the cheesecake from the oven and water bath. Chill in the refrigerator until firm, at least 5-6 hours or overnight.
13. Step 13: For the caramel sauce, combine butter, brown sugar, heavy cream, vanilla extract, and corn syrup in a medium saucepan.
14. Step 14: Heat the mixture over medium-low heat until the sugar melts, then increase heat to medium-high and bring to a boil.
15. Step 15: Boil for 3 minutes, stirring occasionally. Remove from heat and pour the sauce into a heat-proof bowl to cool for about 15 minutes.
16. Step 16: Pour the caramel sauce evenly over the chilled cheesecake. Sprinkle additional chocolate chips on top for garnish.
17. Step 17: Refrigerate until ready to serve. Best enjoyed within 3-4 days.

Tips & Variations

• Use room temperature ingredients for a smoother cheesecake batter, which helps prevent cracks.
• For a nutty twist, sprinkle chopped toasted pecans or walnuts on top along with the chocolate chips.
• Substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor profile.
• When covering the cheesecake with plastic wrap for storage, use toothpicks to keep the wrap from sticking to the caramel topping.

Storage

Store the cheesecake covered tightly in the refrigerator, ideally in a cake carrier or wrapped with plastic wrap. It stays fresh for 3 to 4 days. To reheat, let the cheesecake sit at room temperature for 20 minutes before serving to bring out its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. It actually benefits from chilling overnight, which helps the flavors develop and the texture to set perfectly.

How do I prevent cracks on the cheesecake surface?

Mix the batter on low speed to avoid incorporating too much air, use room temperature ingredients, and bake in a water bath. Also, avoid sudden temperature changes by cooling the cheesecake gradually in the oven after baking.

Caramel Chocolate Chip Cheesecake Recipe

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★★★★★

4.8 from 67 reviews

This decadent Caramel Chocolate Chip Cheesecake combines a rich chocolate cookie crust with a creamy chocolate chip-studded cheesecake filling, topped with a luscious homemade caramel sauce and additional chocolate chips. Baked in a water bath for the perfect silky texture, this indulgent dessert is perfect for special occasions or whenever a rich, satisfying treat is desired.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 7 hours 10 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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
• ½ cup (104g) Baker’s Corner Sugar
• ½ 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
• ⅔ cup (150g) Baker’s Corner Light Brown Sugar, packed
• ¾ cup (180ml) Countryside Creamery Heavy Whipping Cream
• 1 tsp Stonemill Vanilla Extract
• 2 tsp Baker’s Corner Corn Syrup
• Additional Baker’s Corner Semi-Sweet Chocolate Chips for topping

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides to prevent sticking.
2. Mix the crust ingredients: In a small bowl, combine the chocolate sandwich cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the prepared springform pan.
3. Bake the crust: Bake the crust for 10 minutes, then remove from the oven and set aside to cool. Once cooled, cover the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
4. Prepare cheesecake filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, combine cream cheese, granulated sugar, light brown sugar, and flour. Mix on low speed until smooth to avoid incorporating too much air, which can cause cracks. Scrape sides of the bowl.
5. Add sour cream and vanilla: Add sour cream and vanilla extract, mixing on low until fully incorporated.
6. Incorporate eggs: Add eggs one at a time, mixing slowly and scraping down the bowl after each addition to maintain a smooth batter.
7. Add chocolate chips: Stir in semi-sweet chocolate chips evenly.
8. Assemble cheesecake: Pour the cheesecake filling into the cooled crust and spread it into an even layer.
9. Prepare water bath and bake: Place the springform pan, wrapped in foil, inside a larger pan. Pour enough warm water into the larger pan to reach halfway up the sides of the springform pan without surpassing the foil. Bake for 1 hour and 10 minutes.
10. Initial cooling in oven: Turn off the oven and leave the cheesecake inside with door closed for 30 minutes to gently cool and prevent cracking.
11. Further cooling in oven: Crack the oven door open slightly and leave the cheesecake inside for an additional 30 minutes.
12. Chill the cheesecake: Carefully remove the cheesecake from the water bath. Chill in the refrigerator for 5-6 hours or overnight until firm.
13. Prepare caramel sauce: Combine butter, packed light brown sugar, heavy cream, vanilla extract, and corn syrup in a medium saucepan. Heat on medium-low until the sugar dissolves, then increase heat to medium-high and bring the mixture to a boil.
14. Boil and cool sauce: Boil the caramel for 3 minutes while stirring occasionally. Remove from heat and transfer to a heat-safe glass bowl. Allow it to cool for approximately 15 minutes.
15. Assemble caramel topping: Pour the cooled caramel sauce evenly over the chilled cheesecake surface and spread gently.
16. Garnish and store: Sprinkle additional chocolate chips over the caramel topping. Refrigerate the cheesecake until ready to serve. For best quality, consume within 3-4 days. Keep well covered using a cake carrier or plastic wrap supported with toothpicks to avoid sticking to the topping.

Notes

• Using room temperature ingredients, especially cream cheese and eggs, helps ensure a smooth batter and prevents lumps.
• Covering the springform pan with foil is essential to prevent water from the bath leaking in and ruining the crust texture.
• Baking the cheesecake in a water bath (bain-marie) provides gentle, even heat, preventing cracks and ensuring a creamy texture.
• Be careful not to overbeat the batter to avoid incorporating too much air which could cause cracks during baking.
• Cooling the cheesecake gradually inside the oven helps prevent sudden temperature changes that can crack the surface.
• The caramel sauce can be made in advance and stored tightly covered at room temperature or refrigerated for up to 3 days.
• If desired, substitute semi-sweet chocolate chips with dark or milk chocolate according to taste preference.
• Letting the cheesecake chill overnight is recommended for the best texture and flavor development.

Keywords: Cheesecake, Caramel, Chocolate Chip, Dessert, Baked Cheesecake, Chocolate Crust, Caramel Sauce