Okay, so you asked about that cheesecake I brought to Sarah’s party last week? The one everyone was raving about? Yeah, *that* one. It’s my Salted Caramel Chocolate Chip Cheesecake, and honestly, it’s become my signature thing. I remember the first time I tried to make a proper cheesecake years ago… disaster! It cracked, it sunk, it was just sad. But after a lot of trial and error (and definitely more than a few tears over seized caramel), I finally nailed this one. It’s rich, it’s got that perfect balance of salty and sweet, and the chocolate chips just make it, well, perfect. Get ready to feel like a baking rockstar, seriously.

Why This Cheesecake is Just the Best

Look, I make this when I really want to impress someone, or frankly, when I’ve had a rough week and just need some serious comfort food. My family goes absolutely nuts for it because, let’s be honest, who doesn’t love salted caramel *and* chocolate chips wrapped up in creamy cheesecake? It’s like all the best things combined! Plus, once you get past the slight fear of messing up the caramel (which, trust me, I still occasionally do, it’s character building!), the cheesecake part is actually pretty straightforward. Way less intimidating than it sounds, promise.

Gather Your Goodies (Ingredients)

Here’s what you’ll need. Don’t sweat if you don’t have the exact stuff, baking is forgiving… mostly.

Salted Caramel Chocolate Chip Cheesecake

For the Crust:

About 20 digestive biscuits (or graham crackers, depending on where you are!)
Half a stick (approx. 55g) unsalted butter, melted
Maybe a tablespoon or two of sugar if your biscuits aren’t very sweet, but usually not necessary

For the Filling:

3 (250g each) blocks of full-fat cream cheese, softened (Seriously, let it sit on the counter for a couple of hours. This is key!) I usually grab Philadelphia, but store brand works fine too.
1 cup (200g) granulated sugar
A decent splash (maybe a teaspoon?) of pure vanilla extract
3 large eggs
Half a cup (approx. 120g) sour cream or full-fat Greek yogurt (I sometimes use yogurt when I’m out of sour cream, works ace)
About a cup (approx. 170g) chocolate chips. I like milk chocolate or a mix of milk and dark. Ghirardelli chips are pretty good if you can find ’em.

For the Salted Caramel:

1 cup (200g) granulated sugar
A quarter cup (60ml) water
Half a cup (120ml) heavy cream, warmed slightly
A good pinch (about half a teaspoon, maybe more?) of sea salt. Use flaky sea salt if you’re feeling fancy.

Let’s Get Baking! (Directions)

Okay, deep breath. We can do this!

Crust Time: Pop those biscuits in a food processor and blitz ’em into fine crumbs. No food processor? No problem! Put ’em in a zip-top bag and bash ’em with a rolling pin. Mix the crumbs with the melted butter until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to get it really packed down. Stick it in the fridge while you make the filling.
Get Creamy: In a large bowl, beat the softened cream cheese with the sugar until it’s super smooth and no lumps are left. Use an electric mixer if you have one; it makes life easier. Don’t whip it too crazy fast though.
Add the Good Stuff: Beat in the vanilla extract. Then, add the eggs one at a time, mixing just until each one is combined. Don’t overmix! This is important for a crack-free top (mostly). Stir in the sour cream or yogurt.
Chocolate Drop: Gently fold in the chocolate chips. Try not to eat too many at this stage. (I fail at this every time).
Fill ‘Er Up: Pour the filling over your chilled crust in the springform pan. Smooth the top with a spatula.
Bake Baby Bake: Now, this is where it gets a little… particular. Preheat your oven to 325°F (160°C). Put the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, going about halfway up the side of the springform. This water bath helps the cheesecake cook evenly and prevents cracks. Here’s a good visual guide on water baths if you’re new to it. Bake for 60-75 minutes, or until the edges are set but the center still has a slight wobble.
Cool Down: Turn off the oven, open the door a crack (you can prop it with a wooden spoon), and let the cheesecake cool in the oven for an hour. Then, take it out of the water bath and let it cool completely on a wire rack.
Chill Out: Once it’s totally cool, cover it loosely and pop it in the fridge for at least 4-6 hours, but ideally overnight. The longer it chills, the better it sets.
Caramel Time (While it Chills or Just Before Serving): In a saucepan, combine the sugar and water. Heat over medium heat, stirring occasionally, until the sugar dissolves. Once it’s dissolved, STOP STIRRING. Let it bubble away. It’ll turn clear, then a light amber, then a deeper amber. Keep an eye on it! This happens fast. Swirl the pan gently if needed, but no stirring with a spoon!
Finish the Caramel: Once it’s a nice amber colour (be careful not to burn it, it goes from perfect to burnt in seconds!), take it off the heat. Carefully pour in the warm heavy cream. It will bubble and steam like crazy! Whisk gently until smooth. Stir in the sea salt. Taste and add more salt if you like – it’s *salted* caramel after all! Let it cool slightly so it thickens up a bit but is still pourable.
Assemble: Once the cheesecake is set and chilled, drizzle that gorgeous salted caramel all over the top. You can cover the whole thing or just do swirls. Whatever looks pretty!

Notes from My Kitchen (Trial and Error Stuff)

Okay, so things I’ve learned form making this a gazillion times:

Room Temperature Cream Cheese: I know I said it above, but seriously, it’s the most important thing. If it’s cold, you’ll get lumps, and nobody wants lumpy cheesecake. Nobody.

Don’t Overmix: Especially after the eggs go in. Too much air = cracks. Not the end of the world if you get a crack, the caramel covers it anyway, but hey, aim for smooth!

Water Bath Worries: Make sure your springform pan is sealed well (some people wrap the bottom in foil). The water bath is your friend, don’t skip it! Though I once forgot and it didn’t crack *too* badly, so maybe it’s not *strictly* essential, but it helps a lot.

Caramel Colour: Don’t be scared to let the sugar get a proper amber colour. Too light and it won’t have that deep caramel flavour. But yeah, watch it like a hawk.

Things I’ve Tried (Variations)

I’ve played around a bit with this recipe. Tried adding pecans to the crust once, which was okay but not as good as the plain biscuit. I also tried swirling the caramel *into* the batter before baking – don’t recommend, it just kind of sunk and made weird dense spots. Sticking to drizzling it on top after chilling is definitely the way to go.

Instead of chocolate chips, you could chop up a good quality chocolate bar instead. That adds nice little pockets of melty chocolate.

Stuff You’ll Need (Equipment)

9-inch springform pan (pretty important for getting clean slices out, but see note above about a pie dish!)
Large mixing bowl
Electric mixer (handheld or stand)
Food processor or rolling pin
Saucepan for the caramel
Whisk
Spatula
Large roasting pan (for the water bath)
Wire rack for cooling

How to Keep It (Storage)

Keep it covered in the fridge. It’s usually best eaten within 3-4 days, though honestly, in my house it never lasts more than 24 hours! You *can* freeze slices too; wrap them well in plastic wrap then foil. Thaw in the fridge.

How I Serve It (Serving Suggestions)

A plain slice is perfect as is. Sometimes I add an extra drizzle of warm (not hot!) salted caramel just before serving. A dollop of whipped cream wouldn’t go amiss either. My son likes a tiny scoop of vanilla ice cream on the side, which is maybe overkill but hey, he’s happy.

Lessons Learned (Pro Tips)

I once tried rushing the chilling step and regretted it because the cheesecake wasn’t fully set and the slices were a bit messy. Patience really is a virtue here.

Make sure your cream is warmed slightly before adding it to the hot sugar for the caramel. If it’s cold, it can make the sugar seize up faster, and it’s just generally safer because it won’t bubble *quite* as violently.

Don’t peek too much while it’s baking! Every time you open the oven door, you lose heat, which can mess with the baking and contribute to cracks.

Burning Questions Answered (FAQ)

Q: My caramel went hard! What happened?

A: Oh man, been there! Usually means the heat was too high, or maybe the cream was too cold, or sometimes you just look at it wrong. You can try putting it back on very low heat and stirring constantly, sometimes that melts it down again. If not, well, you might just have to make another batch. Don’t despair!

Q: Can I make this ahead of time?

A: YES! This cheesecake is actually way better the next day, or even the day after, once the flavours have melded and it’s fully chilled. Make the caramel separately and add it just before serving, or add it after it’s chilled overnight.

Q: My cheesecake cracked! Is it ruined?

A: Absolutely not! Cracks happen to the best of us. That’s what the salted caramel drizzle is for – it hides everything! Nobody will ever know unless you tell them.

Q: Can I use diet cream cheese?

A: Please, for the love of cheesecake, use full-fat. Diet versions have more water and stabilizers and just don’t give you that rich, creamy texture you want. It’s a treat, go all in!

Hope you try this Salted Caramel Chocolate Chip Cheesecake and love it as much as we do! Let me know if you make it and how it turns out.

Salted Caramel Chocolate Chip Cheesecake

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