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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.

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
  • 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

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