Easy Salted Caramel Chocolate Chip Cheesecake
This Easy Salted Caramel Chocolate Chip Cheesecake combines a creamy cheesecake filling with a buttery graham cracker crust, layered with rich caramel and chocolate chips. It’s a delightful dessert that balances sweet and salty flavors in every luscious bite.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 large eggs
- 2 cups graham cracker crumbs
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup mini chocolate chips, divided
- 1/2 cup caramel sauce, divided
- 1/2 tsp sea salt
- Whipped cream for garnish
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Mix the graham cracker crumbs with the melted butter and press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition.
- Fold 3/4 cup of mini chocolate chips into the cream cheese mixture and pour half of this batter over the crust.
- Drizzle 1/4 cup of caramel sauce over the first layer of cheesecake batter, then pour the remaining batter on top.
- Bake for 55-60 minutes until the center is set and edges are lightly golden. Cool in the pan on a wire rack.
- Refrigerate for at least 4 hours or overnight to set completely.
- Before serving, drizzle the remaining caramel sauce over the cheesecake, sprinkle with sea salt and remaining mini chocolate chips, and add whipped cream if desired.
Nutrition
- Calories: 450
- Sugar: 28g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg