Chocolate Chip Salted Caramel Cheesecake


 How To Make Chocolate Chip Salted Caramel Cheesecake

Chocolate Chip Salted Caramel Cheesecake

Ingredients Chocolate Chip Salted Caramel Cheesecake


  1. Benton’s Chocolate Sandwich Cookie crumbs, 2 14 cups (302g).
  2. Countryside Creamery, 5 tbsp (70g). Melted salted butter.


  1. 25 pounds (678g) Cream cheese from Happy Farms, at room temperature.
  2. 1/2 cup (104g) (104g) Sugar from Baker’s Corner.
  3. 1/2 cup (90g) (90g) Brown sugar from Baker’s Corner, light.
  4. 3 tbsp (25g) (25g) All-Purpose Flour from Baker’s Corner.
  5. 1 cup (230g) (230g) Sour cream from Friendly Farms.
  6. One tablespoon of Stonemill Vanilla Extract.
  7. 4 room temperature eggs from a goldhen.
  8. 1 cup (172g) (172g) Semi-sweet chocolate chips from Baker’s Corner.


  1. 4 tbsp (56g) (56g) Agricultural Creamery Butter with salt.
  2. 2/3 cup (150g) (150g) packed Baker’s Corner Light Brown Sugar.
  3. 3/4 cup (180ml) (180ml) Agricultural Creamery Cream Heavy for Whipping.
  4. One tablespoon of Stonemill Vanilla Extract.
  5. Baker’s Corner Corn Syrup, 2 teaspoons.

Methods Chocolate Chip Salted Caramel Cheesecake

CRUST Chocolate Chip Salted:

  • Set oven temperature to 325°F (163°C). The bottom and sides of a 9-inch (23-cm) springform pan should be lined with parchment paper and greased.
  • In a separate dish, mix the crust ingredients. In the springform pan, press the mixture firmly into the bottom and up the edges.
  • After 10 minutes of baking, remove the crust to cool.
  • To prevent water from the water bath from entering, wrap the pan’s outside with aluminum foil. Discard the prepared pan.


  • Lower the oven’s temperature to 300°F (148°C).
  • Combine the cream cheese, sugar, and flour in a large mixing basin (Use low speed to keep less air from getting into the batter, which can cause cracks). Clean the bowl’s sides with a scraper.
  • Include the sour cream and finally the vanilla, combining thoroughly on low speed.
  • Beat carefully and scrape the bowl’s sides after each addition of the eggs, one at a time.
  • Add the chocolate chips and stir.
  • Spoon the cheesecake filling into the crust and level it out.
  • Insert a bigger pan into a springform pan that is covered with aluminum foil. Warm water should be added to the bigger pan until the edges of the springform pan are about halfway up. On the springform pan, the water shouldn’t rise over the top edge of the aluminum foil.
  • Bake in the oven for 110 minutes.
  • Turn off the heat and leave the cheesecake in the oven for 30 minutes with the door closed.
  • Open the oven door a little and bake the cheesecake for about 30 minutes.
  • Take cheesecake out of the oven, and chill for 5 to 6 hours, or overnight, to firm it up.


  • In a medium saucepan, combine all the ingredients.
  • Once the sugar has melted, increase the heat to medium-high and bring it to a boil.
  • Bring to a boil for 3 minutes while stirring regularly, then immediately remove from heat and pour into a heat-resistant glass dish.
  • After the sauce has cooled for about 15 minutes, pour it over the cheesecake’s top and smooth it out evenly.
  • Add more chocolate chips on top of the cheesecake.
  • Keep the cheesecake in the fridge until you’re ready to serve. For 3–4 days, cheesecake performs best when firmly covered.


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