I absolutely adore the mouthwatering combination of caramel, chocolate chips, and cheesecake, which makes this Caramel Chocolate Chip Cheesecake recipe an absolute winner.

This heavenly dessert brings together the smooth and creamy texture of cheesecake with the irresistible sweetness of caramel and the delightful bursts of chocolate chips. With its decadent flavors and creamy richness, every bite of this cheesecake is pure bliss. Whether you’re a dessert lover or not, this recipe is guaranteed to leave you begging for more!

Ingredients Needed for This Recipe

Crust:

2 ¼ cups (302g) Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Salted Butter, melted

Chocolate Chip Filling:

24 ounces (678g) Cream Cheese, room temperature

1/2 cup (104g) Sugar
1/2 cup (90g) Light Brown Sugar
3 tbsp (25g) All-Purpose Flour

1 cup (230g) Sour Cream
1 tbsp Vanilla Extract
4 Eggs, room temperature

1 cup (172g) Semi-Sweet Chocolate Chips

Caramel Sauce:

4 tbsp (56g) Salted Butter
2/3 cup (150g) Light Brown Sugar, packed

3/4 cup (180ml) Heavy Whipping Cream
1 tsp Vanilla Extract
2 tsp Corn Syrup

Instructions for Making Caramel Chocolate Chip Cheesecake

Crust:

Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.
Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Cheesecake Filling and Topping:

Reduce oven to 300°F (148°C).
In a large mixer bowl, mix the cream cheese, sugars, and flour until well combined. Scrape down the sides of the bowl.

Add the sour cream, then the vanilla, mixing on low speed until well combined.
Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
Stir in the chocolate chips.

Pour the cheesecake filling into crust and spread into an even layer.
Place springform pan inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan.
Bake for 1 hour and 10 minutes.

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
Crack oven door and leave the cheesecake in the oven for about 30 minutes.
Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.

Caramel Sauce and Assembly:

Combine all ingredients in a medium saucepan.
Heat on medium-low until sugar is melted, then turn heat to medium-high to bring to a boil.
Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

Let the sauce cool for 15 minutes or so, then pour over the top of the cheesecake and spread evenly.
Top the cheesecake with some additional chocolate chips.
Refrigerate cheesecake until ready to serve. Cheesecake is best when well covered for 3-4 days.

Tips for Perfecting the Recipe

Quality Ingredients: Use high-quality cream cheese, chocolate chips, and butter. The taste and texture of your cheesecake depend heavily on the quality of these key ingredients.

Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps to achieve a smooth, lump-free batter.

Mixing the Batter: When mixing your batter, do it at a low speed. Overmixing can incorporate too much air, leading to cracks in your cheesecake as it bakes.

Crust Preparation: Make sure the cookie crumbs for the crust are finely ground. A consistent, fine texture helps the crust hold together better.

Even Crust: Press the crust mixture firmly and evenly into the bottom and slightly up the sides of the pan. An uneven crust can result in uneven baking.

Water Bath: Use a water bath to bake the cheesecake. This helps to evenly distribute heat and moisture, reducing the chances of cracking and overbaking.

Aluminum Foil: Wrap the outside of your springform pan in a double layer of heavy-duty aluminum foil to prevent water from seeping into the crust during the water bath.

Don’t Overbake: The cheesecake should be slightly wobbly in the center when you take it out of the oven. It will set as it cools.

Cooling: Allow the cheesecake to cool gradually. First, leave it in the oven with the door slightly ajar, then move it to a wire rack, and finally, refrigerate. Rapid temperature changes can cause cracks.

Chilling: Chill the cheesecake in the refrigerator for at least 5-6 hours, but preferably overnight. This step is crucial for the cheesecake to set properly.

Caramel Sauce: When making the caramel sauce, watch it closely to prevent burning. It should reach a deep amber color but not smoke.

Serving: Use a hot knife (dipped in hot water and then wiped dry) to cut clean slices. Dip and wipe the knife between cuts.

Storage: Store any leftovers in an airtight container in the refrigerator. Cheesecake can also be frozen for longer storage.

Serving Suggestions

Whipped Cream: A dollop of freshly whipped cream on top of each slice adds a light and airy contrast to the rich cheesecake.

Extra Caramel Sauce: Drizzle additional homemade caramel sauce over each slice for an extra burst of sweetness and flavor.

Fresh Berries: Serve with a side of fresh berries like strawberries, raspberries, or blueberries for a refreshing and slightly tart complement to the sweet cheesecake.

Chocolate Shavings or Sauce: Garnish with chocolate shavings or a drizzle of chocolate sauce for a more intense chocolate experience.

Nut Topping: Sprinkle chopped nuts such as pecans or walnuts on top for added crunch and nutty flavor.

Dusting of Cocoa Powder: A light dusting of cocoa powder over the cheesecake can add a subtle chocolate depth and a professional touch to the presentation.

Coffee or Espresso: Serve each slice with a small cup of strong coffee or espresso. The bitterness of the coffee balances the sweetness of the cheesecake perfectly.

Ice Cream: A scoop of vanilla ice cream on the side can be a delightful addition, especially if serving the cheesecake as a warm dessert.

Mint Leaves: A few fresh mint leaves can add a pop of color and a refreshing note.

Citrus Zest: Grate a bit of orange or lemon zest over the cheesecake for a hint of citrus aroma and flavor.

Powdered Sugar: A light sprinkle of powdered sugar just before serving can enhance the visual appeal.

Cookie Crumbles: Crumble some of the same cookies used in the crust and sprinkle them over the top for added texture and flavor continuity.

Frequently Asked Questions

Why did my cheesecake crack?

Cracks can occur if the cheesecake is overmixed (incorporating too much air), baked at too high a temperature, or cooled too quickly. Using a water bath and allowing the cheesecake to cool gradually in the oven with the door ajar can help prevent cracks.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for cheesecakes due to its removable sides, you can use a regular cake pan. Just line it with parchment paper for easier removal.

How long should I chill the cheesecake before serving?

It’s best to chill the cheesecake for at least 5-6 hours, but overnight is ideal. This allows the cheesecake to set properly and develop its flavors.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set but the center is still slightly wobbly. It will continue to cook and set as it cools.

Can I use store-bought caramel sauce?

Yes, you can use a store-bought caramel sauce for convenience, though the flavor of homemade sauce is usually richer.

Why is my caramel sauce not thickening?

Caramel sauce may not thicken if it hasn’t been cooked long enough or at a high enough temperature. It will also thicken as it cools.

How do I prevent the crust from getting soggy?

To prevent a soggy crust, make sure your springform pan is well-wrapped in foil if using a water bath. Also, avoid overmixing the crust ingredients and bake it before adding the filling.

Can I use light cream cheese for this recipe?

While you can use light cream cheese, the texture and flavor of the cheesecake are best with full-fat cream cheese.

How should I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze it as mentioned earlier.