Salted Caramel Cheesecake Chocolate Chip

Salted Caramel Cheesecake Chocolate Chip

Salted Caramel Cheesecake Chocolate Chip

Cheese cake has a beautiful Oreo cake crust. You can smash your cookies in a food processor to get finer crumbs, but did you know? My dishwasher is full and I don’t want to wash the food processor’s hands.

Salted Caramel Cheesecake Chocolate Chip



  • 1 cup of mini chocolate chips (plus more for toppings)
  • 1 (14 ounces) can of sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1 cup Oreo cake, finely crushed
  • 3 tablespoons unsalted butter, melted
  • 3 (8 ounces) packet of cream cheese, softened
  • 3 large eggs, room temperature
  • sea salt (optional – for toppings)


  • 6 tablespoons salted butter, cut 6 parts
  • 1 teaspoon salt
  • 1 cup of granulated sugar
  • 1/2 cup thick cream


  1. Make caramel sauce – in a small saucepan, heat the sugar over medium heat. Use a heat-resistant spatula to continue stirring the sugar. It will start to melt and from the chocolate grove. Keep moving! After the sugar has dissolved, add butter. Be careful to continue stirring the caramel because it will melt when you add butter. Stir the butter until it’s completely melted, 2-3 minutes. Continue to stir as you slowly dry the cream. Keep stirring, because the caramel will swell again when you add the cream. Let the mixture boil for 1 minute, then remove the pan from the heat. Stir in the salt immediately. Set the sauce aside and allow to cool before use. Store in a glass jar for easy use, keep the sauce in the refrigerator.
  2. Preheat the oven to 300º. Brush 9-inch springform pan thoroughly. Put aside.
  3. In a bowl, mix Oreos and butter. Press the mixture evenly into the springform skillet.
  4. Prepare place cream cheese in the stand mixer or mixing bowl to use an electric shaker. Beat the cream cheese until fluffy, 2-3 minutes. Shake it in condensed milk. Beat the eggs, one at a time until well blended. Mix vanilla. Add chocolate chips to the bowl, and gently fold with a spatula. Pour the filling into the springform skillet. Topping with a few mini chocolate chips.
  5. Bake in the oven preheat for 40-50 minutes, or until the cheesecake is set and shake it slightly in the middle. Run a thin knife around the edge of the cheesecake (but leave it on the baking sheet) and place it on the cooler rack. Let the cheesecake cool before chilling in the refrigerator in the springform pan overnight.
  6. Before serving, heat the caramel sauce in the microwave for 10-15 seconds. Pop springform pan from cheesecake. Pour enough caramel sauce over the cheese cake to cover it. Sprinkle more chocolate and a dash of sea salt, if desired. Slice, and serve immediately.

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