Salted Caramel Chocolate Chip Cheesecake

Craving a dessert that’s rich, indulgent, and full of flavor? This Salted Caramel Chocolate Chip Cheesecake is the perfect blend of creamy cheesecake, gooey caramel, and melty chocolate chips with a touch of sea salt for the ultimate sweet-salty experience!

Imagine a smooth, velvety cheesecake filled with semi-sweet chocolate chips, drizzled with warm salted caramel sauce. The salty-sweet caramel perfectly complements the creamy cheesecake and chocolate, creating a decadent, irresistible flavor profile.

This cheesecake is the perfect dessert for any special occasion or when you simply want to indulge in a rich, comforting treat. The combination of chocolate, caramel, and cheesecake will leave you wanting more with every bite!

Ready to make this decadent dessert? Let’s whip up this Salted Caramel Chocolate Chip Cheesecake and enjoy every indulgent bite today!

Why You’ll Love This Recipe

• Two Favorites in One: Chocolate chip cookies and creamy cheesecake meet salted caramel in a single, rich bite.
• Easy to Prep: No water bath. No fancy tools. Just simple steps.
• Great for Parties: This cheesecake cuts clean, travels well, and always gets compliments.
• Texture Heaven: A crunchy cookie crust, silky filling, gooey caramel, and chocolate chips all in one forkful.
• Make-Ahead Friendly: Chill it the night before for the best flavor and texture.

What You Need to Know Before You Start

Prep Time: 25 minutes
Bake Time: 45–50 minutes
Chill Time: At least 4 hours (preferably overnight)
Total Time: About 5 hours, including chilling

Servings: One 9-inch cheesecake (serves 10–12 slices)

Difficulty: Moderate — simple ingredients, but some attention to detail needed for layering and baking evenly.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (one large, one medium)
• Hand or stand mixer
• Silicone spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack

Ingredients

For the Oreo Cookie Crust

• 18 regular Oreo cookies (not Double-Stuf)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

For the Cheesecake Filling

• 16 oz (452g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1/4 cup (60g) yogurt (plain or vanilla, full-fat preferred)
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 cup (180g) mini semi-sweet chocolate chips (or regular size if you prefer)

For the Salted Caramel Topping

• 1/2 cup homemade salted caramel sauce, plus extra for drizzling (store-bought works too)
• Flaky sea salt (for garnish – optional)

Variations for Salted Caramel Chocolate Chip Cheesecake

• Swap the Crust: Use graham crackers or chocolate chip cookies instead of Oreos for a twist on the base.
• Add a Swirl: Mix a few spoonfuls of caramel directly into the batter before baking for extra flavor ribbons.
• Chocolate Boost: Fold in chopped dark chocolate chunks for richer bites.
• Nutty Crunch: Add chopped pecans or walnuts on top before baking or as garnish after chilling.
• Mini Cheesecakes: Bake in a muffin tin with liners for individual servings—reduce bake time to 18–20 minutes.

How to Make Salted Caramel Chocolate Chip Cheesecake

Step-by-step, from crust to chill:

1. Make the Oreo Crust

1. Preheat oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper and lightly grease the sides.
2. Crush Oreos into fine crumbs using a food processor or by hand with a bag and rolling pin.
3. Mix in melted butter until evenly combined.
4. Press the crumb mixture firmly into the bottom of the pan. Use the bottom of a glass to pack it down tight.
5. Bake for 8–10 minutes. Set aside to cool slightly while you make the filling.

2. Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth (about 1 minute).
2. Add sugar and beat again until creamy.
3. Mix in the yogurt, then add eggs one at a time. Blend until just combined.
4. Stir in vanilla extract.
5. Gently fold in chocolate chips with a spatula—don’t overmix.

3. Assemble and Bake

1. Pour half the cheesecake batter onto the pre-baked crust.
2. Spoon half of the caramel sauce over the top in dollops.
3. Add the rest of the batter, then spoon the remaining caramel on top.
4. Swirl the top gently with a butter knife or skewer for a marbled effect.
5. Bake for 45–50 minutes, or until the center is just set but still slightly jiggly.
6. Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes.
7. Remove and cool to room temperature. Then cover and chill for at least 4 hours or overnight.

Serving and Decoration

When you’re ready to serve, remove the chilled cheesecake from the springform pan. Warm a knife under hot water and wipe dry—this helps slice cleanly.

Top Ideas:

• Drizzle with Extra Salted Caramel: Right before serving, warm the extra caramel slightly and drizzle over each slice.
• Sprinkle Flaky Sea Salt: Just a touch brings out the sweetness and gives a perfect salty finish.
• Add Whipped Cream: A small dollop balances the rich filling.
• Chocolate Chips or Shavings: Sprinkle a few on top for texture and decoration.

How to Store Salted Caramel Cheesecake

Refrigerator:
Store covered in the fridge for up to 5 days. Keep it tightly wrapped or in an airtight container to prevent drying out.

Freezer:
To freeze, wrap the cheesecake (whole or sliced) in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Room Temperature Ingredients: Cream cheese, eggs, and yogurt blend smoother when they’re not cold.
• Don’t Overbake: The center should still jiggle slightly when it’s done—it will firm up as it chills.
• Use a Water Bath (Optional): If you want extra insurance against cracking, place the pan in a larger pan with 1 inch of hot water while baking.
• Let It Chill Fully: For the best texture and flavor, let the cheesecake rest overnight before slicing.

Nutrition (Per Slice — based on 12 servings)

Nutrient	Amount
Calories	420
Total Fat	28g
Saturated Fat	15g
Cholesterol	90mg
Sodium	270mg
Carbohydrates	38g
Sugar	27g
Protein	6g
Fiber	1g

FAQs

Q: Can I use low-fat cream cheese?
A: Full-fat is best for rich, creamy texture, but low-fat can be used if needed—expect a slightly thinner filling.

Q: Can I make it ahead?
A: Yes, this cheesecake is perfect for making 1–2 days ahead of serving.

Q: What’s the best way to swirl the caramel?
A: Use a butter knife or skewer and drag gently through the top layer in figure-eight motions.

Q: My cheesecake cracked. What went wrong?
A: It’s likely due to overbaking or rapid temperature changes. Try not to overmix the batter and let it cool slowly.

Conclusion

This Salted Caramel Chocolate Chip Cheesecake is the kind of dessert that quietly impresses. It’s simple to prep, elegant enough for holidays, and comforting enough for any day. The smooth cheesecake, gooey caramel, and chocolate chip crunch come together in each bite like a perfect little celebration.

Whether you’re baking for a birthday, a potluck, or a cozy night in, this cheesecake is a sure win. Chill it, slice it, and enjoy a slice of sweet and salty happiness.