Introduction

This Caramel Chocolate Chip Cheesecake is a decadent dessert combining a rich chocolate cookie crust, creamy cheesecake filling studded with semi-sweet chocolate chips, and a luscious homemade caramel sauce topping. Perfect for special occasions or whenever you want to impress your guests with a classic, indulgent treat.

A slice of cheesecake sits on a white plate with a decorative edge, placed on a white marbled texture surface with a blue cloth underneath. The cheesecake has three layers: a dark chocolate crust at the bottom, a thick, creamy white cheesecake middle layer dotted with chocolate chips, and a smooth caramel-colored topping layer covered with more chocolate chips. There is a drizzle of caramel sauce on the plate around the slice, and a silver fork rests beside it. photo taken with an iphone --ar 4:5 --v 7

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 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

Step 1: Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides.
Step 2: In a small bowl, mix the chocolate cookie crumbs with the melted butter. Press this mixture firmly into the bottom and up the sides of the prepared pan.
Step 3: Bake the crust for 10 minutes, then remove from oven and cool. Wrap the outside of the springform pan with aluminum foil to protect it for the water bath, then set aside.
Step 4: Reduce the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, brown sugar, and flour on low speed until smooth and combined. Scrape down the sides of the bowl.
Step 5: Add the sour cream and vanilla extract, mixing gently on low speed until incorporated.
Step 6: Add the eggs one at a time, beating slowly and scraping the bowl after each addition to ensure even mixing.
Step 7: Stir in the semi-sweet chocolate chips by hand until evenly distributed.
Step 8: Pour the cheesecake filling into the cooled crust and smooth the top with a spatula.
Step 9: Place the springform pan inside a larger baking pan. Pour warm water into the larger pan until it reaches halfway up the sides of the springform pan. Make sure water does not reach above the foil.
Step 10: Bake the cheesecake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
Step 11: Crack the oven door open and let the cheesecake cool inside for another 30 minutes to prevent cracks.
Step 12: Remove the cheesecake from the oven and water bath. Refrigerate for 5–6 hours or overnight until firm.
Step 13: To make the caramel sauce, combine butter, brown sugar, heavy cream, vanilla extract, and corn syrup in a medium saucepan over medium-low heat. Stir until sugar melts.
Step 14: Increase heat to medium-high and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and pour into a heat-proof bowl.
Step 15: Let caramel cool for about 15 minutes, then spread evenly over the chilled cheesecake. Sprinkle extra chocolate chips on top.
Step 16: Refrigerate the cheesecake until ready to serve. It is best enjoyed within 3–4 days.

Tips & Variations

Use room temperature ingredients for a smooth, crack-free cheesecake.
Wrap plastic wrap with toothpicks over the top to avoid sticking when storing leftover cheesecake.
Try swapping semi-sweet chocolate chips for dark or milk chocolate for different flavors.
For a nutty twist, sprinkle toasted pecans or walnuts on top with the chocolate chips.

Storage

Store the cheesecake covered in the refrigerator, ideally in a cake carrier or tightly wrapped with plastic wrap, for up to 3–4 days. For best texture, let it sit at room temperature for 15 minutes before serving. You can reheat individual slices briefly in a microwave if preferred warm, but avoid overheating to prevent texture changes.

How to Serve

The image shows one slice of cheesecake on a white plate, with three visible layers: a dark chocolate crust at the bottom, a thick creamy off-white cheesecake layer in the middle filled with chocolate chips, and a smooth caramel or butterscotch topping layer on top, decorated with scattered chocolate chips. There are extra chocolate chips and a drizzle of caramel sauce around the plate. In the blurred background, there is a whole cheesecake and a light blue bowl filled with chocolate chips on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made 1-2 days in advance and stored in the refrigerator. The flavors actually deepen after resting overnight.

Why do I need a water bath for baking the cheesecake?

The water bath helps the cheesecake bake evenly and prevents the edges from cracking by maintaining a moist environment in the oven.