Description
Rich and creamy salted caramel chocolate chip cheesecake delivers a luxurious dessert experience. Chocolate chips and caramel swirls create a perfect balance of sweet and salty flavors you’ll crave.
Ingredients
Scale
- 3 packages (8 oz/226 g) cream cheese, softened
- 1 can (14 oz/397 g) sweetened condensed milk
- 3 large eggs, room temperature
- 1 cup (170 g) mini chocolate chips
- 1 cup (100 g) Oreo cookies, finely crushed
- 3 tbsps (45 ml) unsalted butter, melted
- 2 tsp (10 ml) vanilla extract
- Sea salt (optional, for topping)
- Additional mini chocolate chips (for topping)
Instructions
- Caramel Preparation: Melt granulated sugar in a saucepan over medium heat, stirring constantly until transforming into a rich amber liquid. Whisk in unsalted butter until fully integrated, allowing the mixture to bubble and darken for 2-3 minutes.
- Cream and Cool: Stream in heavy cream while continuously stirring, managing potential splattering. Simmer for one minute, incorporate kosher salt, and let the caramel cool completely before refrigerating in a glass container.
- Crust Formation: Preheat oven to 300°F (150°C) and grease a 9-inch springform pan. Crush Oreo cookies into fine crumbs, blend with melted unsalted butter, and press firmly across the pan’s bottom to create a compact crust.
- Cheesecake Batter: Cream softened cream cheese until smooth, gradually incorporating sweetened condensed milk. Add eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract.
- Assembly and Baking: Gently fold mini chocolate chips into the cream cheese mixture, reserving some for topping. Pour batter over the crust, smoothing the surface and sprinkling remaining chips on top. Bake for 40-50 minutes until the center is slightly jiggly and edges are set.
- Cooling and Finishing: Run a thin knife around the pan’s edges to prevent cracking. Cool completely at room temperature, then refrigerate overnight. Before serving, warm the caramel sauce briefly in the microwave.
- Presentation: Remove cheesecake from the springform pan, drizzle with warm caramel sauce, and optionally sprinkle flaky sea salt for a gourmet touch.
Notes
- Prevent Crust Crumbling: Press Oreo cookie crumbs firmly and evenly to create a stable, compact base that won’t fall apart when slicing.
- Master Caramel Technique: Watch sugar closely while melting, stirring constantly to avoid burning and achieve perfect amber color without scorching.
- Ensure Smooth Cheesecake Texture: Bring cream cheese to room temperature before mixing to eliminate lumps and create a silky, creamy consistency.
- Achieve Perfect Baking Doneness: Look for a slightly jiggly center with set edges, as over-baking leads to cracks and dry texture; cheesecake continues cooking while cooling.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 356
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg