Description
Salted caramel chocolate chip cheesecake delivers a rich symphony of indulgent flavors that dance across your palate. Creamy texture and sweet-salty balance invite passionate dessert enthusiasts to savor each luxurious bite with pure culinary delight.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup (200 grams) sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) sugar
Caramel and Additional Ingredients:
- 1 cup (200 grams) sugar
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon sea salt
- 1 cup (170 grams) chocolate chips
- 1/2 cup (120 grams) sour cream
- 1 teaspoon vanilla extract
Instructions
- Craft a buttery foundation by blending graham cracker crumbs with melted butter and sugar, pressing the mixture into a 9-inch springform pan. Bake at 325F for 10 minutes, then allow to cool completely.
- Using an electric mixer, whip cream cheese until velvety smooth. Gradually incorporate sugar, ensuring thorough integration. Introduce eggs individually, followed by vanilla and sour cream, creating a luxurious, silky texture.
- Gently fold chocolate chips into the cream cheese mixture, distributing them evenly throughout the batter.
- Transfer the filling onto the prepared crust, spreading it uniformly. Place in the preheated oven and bake for 50-60 minutes, watching for set edges with a subtle center wobble.
- After baking, turn off the oven and leave the cheesecake inside for one hour, preventing potential surface cracks and ensuring a perfect, creamy consistency.
- For the caramel sauce, melt sugar in a saucepan over medium heat until it reaches a rich amber color. Carefully introduce butter, stirring until fully incorporated.
- Slowly whisk heavy cream and salt into the caramel, creating a glossy, indulgent sauce. Remove from heat and allow to cool to room temperature.
- Once the cheesecake has completely cooled, generously drizzle with salted caramel and sprinkle additional chocolate chips across the surface.
- Refrigerate for minimum 4 hours or overnight, allowing flavors to meld and texture to set perfectly.
Notes
- Prevent cracks by using room temperature ingredients and avoiding overmixing the batter, which can incorporate too much air and cause splitting during baking.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water to ensure even, gentle heating and a silky smooth texture.
- Customize the cheesecake by swapping chocolate chips for different mix-ins like chopped nuts, white chocolate, or crushed toffee for unique flavor variations.
- Make the dessert gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same rich, buttery crust texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 500
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg