Salted Caramel Chocolate Chip Cheesecake: The Ultimate Indulgence

If you’re a cheesecake lover, get ready for a dessert that combines three of the best flavors—rich chocolate, creamy cheesecake, and gooey salted caramel. This Salted Caramel Chocolate Chip Cheesecake is silky smooth, packed with chocolate chips, and topped with luscious homemade caramel sauce.

Perfect for holidays, birthdays, or whenever you need a decadent treat, this showstopping cheesecake will have everyone coming back for seconds!

Why You’ll Love This Cheesecake

✅ Creamy & Dreamy – The perfectly smooth cheesecake filling melts in your mouth.
✅ Sweet & Salty Perfection – The salted caramel balances out the sweetness beautifully.
✅ Easy Homemade Caramel Sauce – No store-bought needed, just 3 simple ingredients!
✅ Chocolate Lovers’ Dream – A chocolate crust + chocolate chips in every bite!
✅ Great Make-Ahead Dessert – This cheesecake tastes even better the next day.

Ingredients You’ll Need

For the Chocolate Crust

1 ½ cups chocolate cookie crumbs (Oreos or graham crackers)
¼ cup melted butter
2 tablespoons granulated sugar

For the Cheesecake Filling

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup heavy cream
1 cup mini chocolate chips

For the Salted Caramel Sauce

1 cup granulated sugar
6 tbsp salted butter, cut into pieces
½ cup heavy cream

For Topping

Extra chocolate chips
A pinch of flaky sea salt (for extra salted caramel goodness!)

Step-by-Step Instructions

Step 1: Make the Chocolate Crust

Preheat your oven to 325°F (163°C).
In a bowl, mix chocolate cookie crumbs, melted butter, and sugar.
Press the mixture into a 9-inch springform pan, covering the bottom evenly.
Bake for 10 minutes, then set aside to cool.

(💡 Pro Tip: Wrap the bottom of the pan in foil to prevent leaks when baking in a water bath.)

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth.
Add the eggs one at a time, beating just until combined.
Stir in the vanilla, sour cream, and heavy cream until fully mixed.
Fold in the mini chocolate chips.

(💡 Pro Tip: Don’t overmix the batter—it creates air bubbles that can cause cracks.)

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust and smooth the top.
Place the pan in a water bath (set the pan inside a larger pan with 1 inch of hot water).
Bake for 55-65 minutes, or until the center is slightly jiggly but set around the edges.
Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
Refrigerate for at least 4 hours (preferably overnight).

Step 4: Make the Salted Caramel Sauce

In a saucepan, heat the sugar over medium heat, stirring constantly until melted and golden.
Add the butter, stirring until combined (it will bubble—keep stirring!).
Slowly pour in the heavy cream, stirring until smooth.
Remove from heat and let cool slightly before pouring over the cheesecake.

(💡 For extra salted caramel flavor, sprinkle a little flaky sea salt on top.)

Step 5: Assemble & Serve

Drizzle the cooled caramel sauce over the cheesecake.
Sprinkle extra chocolate chips on top.
Slice and enjoy this heavenly salted caramel cheesecake!

Serving Ideas & Pairings

🍨 With Ice Cream – A scoop of vanilla or chocolate ice cream takes it to the next level.
☕ With Coffee or Espresso – The bitterness balances out the sweetness.
🍓 With Fresh Berries – Strawberries and raspberries add a tart contrast.
🍷 With Dessert Wine – A sweet Moscato or Port wine pairs beautifully.

Tips for the Best Cheesecake

🔹 Use Room Temperature Ingredients – Ensures a smooth, lump-free filling.
🔹 Bake in a Water Bath – Helps prevent cracks and ensures even baking.
🔹 Chill for at Least 4 Hours – The longer it chills, the creamier it gets.
🔹 Use a Hot Knife for Slicing – Run a knife under hot water for clean slices.
🔹 Make Ahead-Friendly – This cheesecake stores well for up to 5 days in the fridge.

Fun Variations to Try

🍫 Triple Chocolate Cheesecake – Use a chocolate cheesecake base for extra indulgence.
🥜 Salted Caramel Peanut Butter Cheesecake – Swirl in peanut butter before baking.
🌰 Nutty Caramel Crunch Cheesecake – Add chopped pecans or almonds on top.
🍮 Caramel Espresso Cheesecake – Stir in 1 teaspoon instant espresso for a mocha twist.

Frequently Asked Questions

Can I Make This Cheesecake Ahead of Time?

Yes! It’s actually better the next day—just store it in the fridge until ready to serve.

Can I Freeze This Cheesecake?

Absolutely! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Why Did My Cheesecake Crack?

Cracks happen if:

It was overmixed (adds too much air).
It cooled too quickly (cool in the oven before refrigerating).
It wasn’t baked in a water bath.

(💡 If cracks happen, just cover them with caramel sauce—no one will know!)

Can I Use Store-Bought Caramel?

Yes, but homemade caramel tastes fresher and richer!

Final Thoughts

This Salted Caramel Chocolate Chip Cheesecake is the ultimate dessert for caramel and chocolate lovers. With its creamy texture, crunchy crust, gooey caramel topping, and rich chocolate chips, it’s pure indulgence in every bite.

Whether you’re making it for a special occasion, a family gathering, or just because you love cheesecake, this recipe is guaranteed to impress.

Try it today—it might just become your new favorite dessert!