Salted Caramel Cake

Sweet and Salty Chocolate Chip Cheesecake wows any crowd by mixing rich flavors and different textures all in one treat. The bottom layer features a crunchy chocolate cookie base that holds a smooth, creamy filling packed with chocolate chips for extra indulgence. On top, you'll find a generous drizzle of salted caramel and a handful of tiny chocolate chips that balance sweet and salty notes perfectly. It's just right for parties and will definitely make your guests ask for seconds.

INGREDIENTS

• Chocolate cookie crumbs: 1 ½ cups, they make a solid base
• Granulated sugar (for crust): 1/4 cup, adds sweetness to the base
• Unsalted butter: 1/2 cup, melted, sticks everything together
• Cream cheese: 24 oz, softened so it's nice and smooth
• Granulated sugar: 1 cup, makes the filling sweet enough
• Vanilla extract: 1 tsp, gives it that extra taste
• Eggs: 3 large, they hold everything together and add richness
• Sour cream: 1 cup, adds a bit of tang and makes it extra creamy
• All-purpose flour: 1/4 cup, helps it stay firm
• Chocolate chips: 1 cup, mixed into the filling for chocolate in every bite
• Salted caramel sauce: 1 cup, for pouring over top
• Mini chocolate chips: 1/2 cup, sprinkled on top

INSTRUCTIONS

Step 1 (Prepare the Crust):

Turn your oven on to 325°F (160°C). Mix the chocolate cookie crumbs, sugar, and melted butter in a bowl. Push this mix into the bottom of a 9-inch springform pan. Stick it in the oven for 10 minutes then let it cool down.

Step 2 (Make the Cheesecake Filling):

Whip the cream cheese in a big bowl until it's smooth. Slowly add in sugar and vanilla, mixing until it's nice and creamy. Put in the eggs one by one, mixing well after each one. Add the sour cream and flour and mix until just combined. Gently stir in the chocolate chips.

Step 3 (Bake the Cheesecake):

Pour your mixture over the cooled crust. Bake for about 60-70 minutes until the middle looks set and the edges turn golden. Let it cool in the oven with the door cracked open for an hour, then let it reach room temperature. Put it in the fridge for at least 4 hours or overnight.

Step 4 (Top the Cheesecake):

Pour the salted caramel sauce over your cold cheesecake and scatter mini chocolate chips on top.

Serving and Storage Tips

• Keep it cold when serving for the best taste and texture.
• You can keep it in the fridge for up to 5 days if you store it in something airtight.

Helpful Notes

• Want a stronger crust? Press it down hard with the bottom of a glass before you bake it.
• Cooling the cheesecake slowly in the oven stops it from cracking.

Tips from Well-Known Chefs

• Don't skimp on the caramel sauce, get the good stuff for a fancier finish.

Creating Cheesecake Magic

Getting that perfect cheesecake means being careful with your mixing and baking. Don't mix too much or you'll get air bubbles that can crack during baking.

FAQs

How can I stop my cheesecake from cracking?

Let it cool down slowly in the oven with the door open a bit and don't mix the batter too much.

Can I make this cheesecake the day before?

Absolutely, it actually tastes better when it sits in the fridge overnight.

What if I don't want to use chocolate cookie crumbs?

No problem, graham crackers work great too, or really any cookie crumbs you like.

What's the trick to getting clean slices?

Dip your knife in hot water before each cut and wipe it clean between slices.

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Conclusion

This luscious dessert brings together rich cream cheese with salted caramel and chocolate flavors. The base is a chocolate cookie crumb that adds texture, while the smooth filling bursts with chocolate chips. After baking, it’s finished with a caramel topping and mini chocolate chips for a sweet, crunchy garnish. Perfect for celebrations or any day you want to impress your guests.