The Best Salted Caramel Cheesecake – A Showstopper Dessert

If you’re a fan of gooey, indulgent desserts, this Salted Caramel Chocolate Chip Cheesecake will quickly become your new favorite. Combining the buttery richness of a cheesecake with the irresistible flavors of salted caramel chocolate chip cookies, this dessert is a masterpiece for any celebration. Whether you’re looking to impress guests or treat yourself to something spectacular, this cheesecake is the perfect caramel dessert to showcase.

With a graham cracker crust, a creamy cheesecake base, and layers of salted caramel and chocolate chips, every bite is a delightful balance of sweet and salty. Add a drizzle of melted caramel and some chocolate accents, and you have a dessert that’s as beautiful as it is delicious.

Why You’ll Love This Cheesecake

• Gooey and Decadent: The salted caramel and chocolate chips add a luxurious texture to the creamy cheesecake.
• Perfect Balance: The touch of salt enhances the sweetness, making it a well-rounded dessert.
• Customizable: Easy to adapt with additional toppings or mix-ins.
• Impressive Presentation: It’s the perfect showpiece for holidays, birthdays, or special occasions.

Ingredients

For the Crust

• 1 ½ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 3 (8 oz) blocks of cream cheese, softened
• 1 cup granulated sugar
• ½ cup sour cream
• 3 large eggs
• 2 tsp vanilla extract
• ¾ cup mini chocolate chips

For the Salted Caramel Layer

• 1 cup granulated sugar
• 6 tbsp unsalted butter, cut into cubes
• ½ cup heavy cream
• ½ tsp sea salt

Optional Toppings

• Drizzle of melted caramel
• Extra mini chocolate chips
• Whipped cream
• Sea salt flakes for garnish

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of the springform pan to create a firm crust. Bake for 8–10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully incorporated.
3. Beat in the eggs one at a time, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
4. Fold in the mini chocolate chips gently with a spatula.

3. Assemble the Cheesecake

1. Pour half of the cheesecake filling over the cooled crust.
2. Drizzle a thin layer of salted caramel over the filling (see recipe below for caramel preparation).
3. Add the remaining cheesecake filling on top, spreading it evenly.

4. Bake the Cheesecake

1. Wrap the outside of the springform pan tightly with aluminum foil to prevent leaks.
2. Place the pan in a large roasting dish and pour in enough hot water to reach halfway up the sides of the springform pan (this water bath prevents cracking).
3. Bake at 325°F (160°C) for 60–70 minutes, or until the center is slightly jiggly but not wet.
4. Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Remove from the water bath and cool to room temperature before chilling in the fridge for at least 6 hours or overnight.

5. Make the Salted Caramel Sauce

1. In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts into a smooth amber-colored liquid.
2. Add the butter and whisk until fully incorporated.
3. Slowly pour in the heavy cream while whisking, being careful of steam and splattering. Cook for 1–2 minutes until smooth and thickened.
4. Remove from heat and stir in the sea salt. Allow the caramel to cool to room temperature before using.

6. Decorate and Serve

1. Drizzle the cooled salted caramel sauce over the top of the chilled cheesecake.
2. Sprinkle extra mini chocolate chips and sea salt flakes for garnish.
3. Slice and serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.

Tips for Success

1. Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs to ensure a smooth filling.
2. Don’t Overmix: Overmixing the batter can introduce air bubbles, which may cause cracks during baking.
3. Preventing Leaks: Wrapping the pan with foil is essential to keep water from seeping into the crust during the water bath.
4. Chill Fully: For the best texture, allow the cheesecake to chill in the fridge for at least 6 hours.

Variations to Try

• Caramel Swirl Cheesecake: Swirl caramel directly into the cheesecake batter before baking.
• Nutty Crunch: Add chopped pecans or walnuts to the crust or sprinkle on top of the caramel layer.
• Chocolate Lovers’ Cheesecake: Use a chocolate cookie crust instead of graham crackers and add a drizzle of melted chocolate on top.
• Cookie-Inspired Twist: Crumble salted caramel cookies or caramel chocolate chip cookies over the cheesecake for added crunch.

Serving Suggestions

This cheesecake is a dessert star on its own, but you can pair it with:

• Hot Coffee: A warm latte or cappuccino complements the richness of the cheesecake.
• Fresh Berries: Strawberries or raspberries add a refreshing tang.
• Ice Cream: A scoop of vanilla or salted caramel ice cream takes indulgence to the next level.

Storage Tips

1. Refrigerate: Store the cheesecake in an airtight container in the fridge for up to 5 days.
2. Freeze: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.