Salted Caramel Chocolate Chip Cheesecake

Okay, So About This Cheesecake…

Seriously, y’all. This isn’t just *a* cheesecake; it’s *the* cheesecake. The one I bring to every potluck, the one my family demands for birthdays, the one I hide a slice (or two!) of just for myself. I first threw this together years ago, trying to use up some leftover caramel sauce I’d made (a whole ‘nother story involving a near kitchen fire, don’t ask). I figured, hey, cheesecake + caramel + chocolate? What could go wrong? Turns out, nothing. Everything went *right*. And this Salted Caramel Chocolate Chip Cheesecake was born. It’s kinda my masterpiece, even if I do say so myself!

Why I Keep Making This (and You Should Too!)

Look, baking can be a faff, right? But this cheesecake? It’s surprisingly forgiving (mostly!). I make this when I want to impress people without *actually* stressing out. My family goes crazy for this because, well, salted caramel and chocolate chips in creamy cheesecake? It’s like all the best things in one bite. Plus, there’s that slight saltiness cutting through the sweetness that just makes you go “OMG, what IS this?” (in a good way!). It’s honestly addictive. And while getting the cracks right on a cheesecake is sometimes voodoo, this one, with the caramel and chocolate on top, kinda hides any imperfections anyway. Handy, eh?

Stuff You’ll Need (Ingredients!)

Okay, here’s the list. Nothing too wild, promise.

• **For the Crust:**
• About 2 cups (or one standard pack) crushed graham crackers (digestive biscuits work great too if you’re across the pond!)
• 1/2 cup (1 stick) unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of salt
• **For the Cheesecake Filling:**
• 3 (8 ounce) blocks cream cheese, softened (seriously, let this sit out for at least an hour, maybe two if your kitchen is cold. It makes a huge difference!)
• 1 1/4 cups granulated sugar
• 3 tablespoons all purpose flour (helps prevent cracks, they say!)
• 1 teaspoon vanilla extract (I’m a sucker for Nielsen Massey this stuff is liquid gold, but any good quality one is fine)
• 1/4 teaspoon salt
• 4 large eggs, room temperature (yep, these need to be out too!)
• 1 cup sour cream, room temperature (full fat, please! This isn’t the time for low fat anything)
• 1 cup semi sweet chocolate chips (or milk chocolate if you prefer sweeter, I sometimes use a mix)
• **For the Salted Caramel Swirl:**
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup heavy cream, warmed slightly
• 4 tablespoons unsalted butter, cut into cubes
• 1 teaspoon sea salt flakes (or more, taste it!)

Let’s Make This Thing (The Directions)

Deep breath. We got this.

1. **Crust Time:** Preheat your oven to 350°F (175°C). Grab a 9 inch springform pan. Mix your crushed graham crackers, melted butter, sugar, and salt in a bowl until it looks like wet sand. Press this firmly into the bottom of your springform pan. I use the bottom of a glass to get it super flat and packed. Bake this for about 8 10 minutes until it smells toasty. Let it cool while you make the filling.
2. **Get That Filling Ready:** While the crust cools, beat the softened cream cheese in a large bowl (a stand mixer with the paddle attachment is great here, but a hand mixer works too, just takes longer). Beat it until it’s super smooth and fluffy, no lumps! Add the sugar, flour, vanilla, and salt. Beat until just combined. Don’t overmix form here on out.
3. **Add the Eggs and Sour Cream:** Add the eggs one at a time, beating on low speed just until the yellow disappears after each egg. Seriously, *just* until. Scrape down the bowl as needed. Stir in the sour cream. The batter will be pretty smooth now.
4. **Fold in the Chocolate Chips:** Gently fold in the chocolate chips with a spatula. This is where I usually sneak a tiny taste of the batter (shhh!).
5. **Prep for Water Bath (Trust Me):** Okay, cheesecake loves humidity, it helps prevent cracking. Wrap the outside of your springform pan *really* well in heavy duty aluminum foil, like several layers. You’re creating a watertight barrier. Boil some water.
6. **Pour and Place:** Pour the filling into the cooled crust. Smooth the top a bit. Carefully place the foil wrapped pan in a larger roasting pan. Carefully pour the hot water into the roasting pan, around the cheesecake, until it comes about halfway up the sides of the springform.
7. **Bake It:** Carefully transfer the whole contraption to your preheated oven. Bake for 60 75 minutes. The center should look mostly set but still have a slight wobble (like a gentle jiggle, not a liquid wave). Don’t worry if it looks a bit weird at this stage it always does!
8. **Cool Down:** Turn off the oven. Leave the oven door ajar (I stick a wooden spoon in it) and let the cheesecake cool in the water bath in the oven for another hour. This slow cool is important!
9. **Chill Out:** Carefully remove the cheesecake from the water bath, unwrap the foil, and put it on a wire rack to cool completely at room temperature. Once it’s cool to the touch, cover it loosely with plastic wrap and refrigerate for at least 4 6 hours, but overnight is best. It needs time to firm up properly.
10. **Make the Caramel (While it Chills or Before Serving):** In a medium saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then STOP STIRRING. Let it bubble and turn amber. This takes a while, don’t rush it! Swirl the pan occasionally if needed for even color. Once it’s a nice amber color (be careful not to burn it!), remove form the heat. Carefully pour in the warmed heavy cream (it will bubble violently!). Stir until smooth. Add the butter and salt and stir until the butter is melted and everything is combined. Taste it here – add more salt if you like! Let it cool slightly to thicken. If it gets too thick, warm it gently. I found this guide super helpful the first time I made caramel: Simply Recipes Caramel
11. **Swirl & Serve:** Once the cheesecake is fully chilled and firm, gently drizzle and swirl the cooled caramel over the top. You can go neat or messy; messy looks pretty cool actually. Sprinkle with a few extra sea salt flakes if you want! Carefully run a knife around the edge before releasing the springform side. Slice and serve!

Notes from My Kitchen (Trial and Error Stuff)

• Getting the cream cheese and eggs to room temperature is probably the most important step. Seriously, cold ingredients make lumpy batter, and lumpy batter makes a sad cheesecake.
• Don’t overmix the batter after adding the eggs. Just mix until they’re incorporated. Overmixing adds too much air, and that can lead to cracks.
• The water bath is key! Don’t skip it, even if it feels like a pain.
• Cooling the cheesecake down slowly (first in the oven, then at room temp) also helps prevent cracking.
• My first couple of times making caramel I totally burned it. Keep a close eye on it! It goes from perfect to burnt surprisingly fast. Having the cream and butter measured and ready to go is crucial.

Have I Experimented? Oh Yeah.

I’ve tried a few things with this.

* **Different Crusts:** I’ve used Oreo crumbs instead of graham crackers, which is pretty epic for a super chocolatey base. Crushed pretzels? Tried it once. It was… okay. Kinda weird with the sweet filling actually, wouldn’t recommend that one.
* **Added Nuts:** A handful of chopped pecans or walnuts in the crust or sprinkled on top with the caramel is tasty.
* **White Chocolate Chips:** Used these instead of semi sweet once. Too sweet for my taste, but if you have a major sweet tooth, go for it!
* **Dark Chocolate Drizzle:** Sometimes I melt a bit of dark chocolate and drizzle that over the top too, alongside the caramel. More chocolate is never a bad idea, right?

Tools I Use (And Workarounds!)

* **9 inch Springform Pan:** Pretty essential for cheesecake, lets you release the sides easily. If you *absolutely* don’t have one, you could try a deep dish pie plate, but slicing it out is a nightmare, honestly.
* **Large Roasting Pan:** For the water bath. Any pan large enough to hold the springform works.
* **Mixer:** Stand mixer is easiest for getting the cream cheese smooth. Hand mixer works too. Whisking by hand is, uh, a workout.
* **Spatula:** For scraping and folding.

Storing Your Precious Cheesecake

Keep it covered in the fridge. It actually tastes *better* the next day when all the flavors have melded together. It’ll last for 4 5 days, though honestly, in my house it never lasts more than a day or two!

How I Serve It

Cold, right from the fridge is how we roll. A simple slice is perfect. Sometimes, if I’m feeling fancy (or have company), I’ll add a dollop of whipped cream. A tiny sprinkle of extra sea salt flakes on the slice just before serving is *chef’s kiss*. For a party, cut it into smaller squares, it’s rich!

Pro Tips (Lessons Learned the Hard Way)

* **Room Temp is King:** I once tried rushing and using slightly cold cream cheese and ended up with little white lumps I couldn’t beat out. Had to start over. Don’t do that.
* **Don’t Open the Oven Door Too Early:** The slow cooling is crucial. Opening the oven door too early can cause the cheesecake to fall or crack. Patience is key here.
* **Be Gentle with the Water Bath:** Getting the pan into and out of the hot water is tricky. Do it slowly and carefully so you don’t splash water into your beautiful batter.
* **Quality Matters (a bit):** Using good quality cream cheese really does make a difference in the texture. I tend to think Philadephia is worth the extra pennies.

FAQs (Stuff People Ask Me)

* **Can I use low fat cream cheese?** Please, no. Just… no. It won’t set right and the texture will be off. This is a splurge dessert!* **My caramel seized up! Help!** Okay, sometimes this happens if the cream is too cold or you add it too fast. Put it back on *very* low heat and stir constantly. It should melt back down. If it’s totally rock hard, sometimes you just have to start over, unfortunately.* **Why did my cheesecake crack?** Could be a few things – oven temp too high, overmixing, not using a water bath, cooling too fast. Don’t fret too much though, the caramel covers a lot of sins!* **Can I freeze it?** Yep! Once it’s fully chilled, you can freeze whole or slices (without the caramel swirl on top yet). Wrap it super well in plastic wrap then foil. Thaw it in the fridge overnight. Add the caramel after thawing. It’s pretty good frozen, honestly. I sometimes make two and freeze one!* **Where do you buy sea salt flakes?** Most major supermarkets have them now, usually in the spice aisle. Maldon is a popular brand, their flakes are lovely.

Hope you give this a whirl! Let me know if you try it!