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Caramel Chocolate Chip Cheesecake Recipe

★★★★★

4.7 from 68 reviews
  • Author: Aiden
  • Total Time: 7 hours 50 minutes (including chilling time)
  • Yield: 12 servings 1x

Description

This Caramel Chocolate Chip Cheesecake features a rich chocolate cookie crust filled with a creamy chocolate chip-studded cheesecake, topped with a luscious homemade caramel sauce and extra chocolate chips. Baked in a water bath for a smooth, crack-free finish, this decadent dessert is perfect for special occasions and chocolate lovers alike.

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 Goldhen Eggs, room temperature
  • 1 cup (172g) Baker’s Corner Semi-Sweet Chocolate Chips

Caramel Sauce

  • 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

Topping

  • Additional Baker’s Corner Semi-Sweet Chocolate Chips for garnish

Instructions

  1. Prepare Crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture firmly into the bottom and up the sides of the springform pan. 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 baking in a water bath.
  2. Mix Cheesecake Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, sugar, light brown sugar, and flour on low speed until smooth, avoiding incorporating too much air to prevent cracks. Scrape down the bowl sides. Add the sour cream and vanilla extract, mixing gently on low speed. Add eggs one at a time, mixing slowly and scraping the bowl after each addition to ensure even incorporation. Fold in the semi-sweet chocolate chips.
  3. Assemble and Bake Cheesecake: Pour the cheesecake filling into the prepared crust, smoothing the top evenly. Place the springform pan (wrapped in foil) into a larger baking pan and pour warm water into the larger pan until it reaches halfway up the sides of the springform pan, taking care that water does not seep above the foil edge. Bake for 1 hour and 10 minutes. After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the oven door and let it sit for another 30 minutes. Remove the cheesecake from the oven and take out the water bath. Chill in the refrigerator for 5-6 hours or overnight until fully set.
  4. Prepare Caramel Sauce: Combine the butter, packed light brown sugar, heavy cream, vanilla extract, and corn syrup in a medium saucepan. Heat over medium-low heat until the sugar melts, then increase to medium-high to bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat immediately and pour into a heat-proof glass bowl to cool for about 15 minutes.
  5. Assemble and Chill: Pour the cooled caramel sauce evenly over the chilled cheesecake surface. Spread gently to cover the top. Garnish with additional semi-sweet chocolate chips as desired. Refrigerate the assembled cheesecake until ready to serve. For best flavor and texture, consume within 3-4 days. Store well-covered with a cake carrier or plastic wrap supported by toothpicks to prevent sticking.

Notes

  • Ensure cream cheese and eggs are at room temperature for smoother filling.
  • Wrap the springform pan with foil snugly to prevent water from seeping in during water bath baking.
  • Mixing on low speed reduces air bubbles and prevents cracks on the cheesecake surface.
  • Cooling the cheesecake gradually inside the oven helps prevent sinking and cracking.
  • Caramel sauce must be cooled slightly before pouring atop the cheesecake to avoid melting the cheesecake surface.
  • Use toothpicks to lift plastic wrap off the cheesecake when storing to maintain decoration integrity.
  • For a stronger chocolate flavor, use chocolate sandwich cookie crumbs with higher cocoa content.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: caramel chocolate chip cheesecake, chocolate crust cheesecake, baked cheesecake recipe, homemade caramel sauce, chocolate chip dessert

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