Description
Sinful Salted Caramel Chocolate Chip Cheesecake promises pure indulgence with its rich chocolate base and silky caramel swirls. Rich layers of creamy cheesecake and chocolate chips invite passionate dessert lovers to savor each luxurious, irresistible bite.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 1 can (14 ounces/397 grams) sweetened condensed milk
- 3 large eggs, at room temperature
- 1 cup (170 grams) mini chocolate chips
Crust Ingredients:
- 1 cup (100 grams) Oreo cookies, finely crushed
- 3 tablespoons (45 milliliters) unsalted butter, melted
Flavoring Ingredients:
- 2 teaspoons (10 milliliters) vanilla extract
- Sea salt (optional, for topping)
- Additional mini chocolate chips (for topping)
Instructions
- Create a luscious caramel sauce by melting granulated sugar in a small saucepan over medium heat, stirring constantly with a heat-resistant spatula until it transforms into a rich amber liquid.
- Introduce unsalted butter and whisk vigorously until completely integrated, allowing the mixture to bubble and darken for 2-3 minutes.
- Stream in heavy cream (235 milliliters / 8 fluid ounces) while continuously stirring, managing potential splattering, and allow the mixture to simmer for one minute before removing from heat.
- Incorporate kosher salt, stir thoroughly, and let the caramel cool completely before transferring to a glass container for refrigeration.
- Preheat the oven to 300°F (150°C) and generously grease a 9-inch (23-centimeter) springform pan with butter or non-stick cooking spray.
- Crush Oreo cookies into fine crumbs and blend with melted unsalted butter, pressing the mixture firmly and evenly across the bottom of the prepared pan to form a compact crust.
- Using a stand mixer or electric hand mixer, cream softened cream cheese until smooth and light, approximately 2-3 minutes.
- Gradually incorporate sweetened condensed milk, mixing until fully combined and creamy.
- Add eggs one at a time, ensuring complete integration after each addition, then mix in vanilla extract for enhanced flavor profile.
- Gently fold mini chocolate chips into the cream cheese mixture, reserving some for topping.
- Pour the cheesecake batter over the prepared crust, smoothing the surface and sprinkling remaining chocolate chips on top.
- Bake for 40-50 minutes, looking for a slightly jiggly center while the edges appear set.
- Once baked, run a thin knife around the pan’s edges to prevent cracking during cooling.
- Allow the cheesecake to cool completely at room temperature, then refrigerate overnight for optimal texture.
- Before serving, warm the prepared caramel sauce briefly in the microwave for 10-15 seconds.
- Carefully remove the cheesecake from the springform pan, drizzle with warm caramel sauce, and optionally sprinkle with flaky sea salt for a gourmet finishing touch.
Notes
- Whip up a decadent caramel sauce by carefully melting sugar until it transforms into a rich, golden liquid.
- Incorporate butter smoothly, creating a silky base that promises intense flavor and luxurious texture.
- Gradually stream heavy cream while stirring, watching the mixture bubble and transform into a luscious caramel consistency.
- Sprinkle in sea salt to elevate the sauce’s complexity, balancing sweetness with a subtle savory kick.
- Refrigerate the cooled caramel in a glass jar, allowing flavors to meld and intensify before drizzling over your stunning cheesecake masterpiece.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360 kcal
- Sugar: 29 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg