Description
A creamy chocolate chip cheesecake with a buttery graham cracker crust, topped with rich salted caramel sauce. Perfect for any occasion.
Ingredients
- For the crust: 1 1/2 cups graham cracker crumbs
- For the crust: 1/4 cup granulated sugar
- For the crust: 1/2 cup unsalted butter, melted
- For the filling: 24 oz cream cheese, softened
- For the filling: 3/4 cup granulated sugar
- For the filling: 3 large eggs
- For the filling: 1 tsp vanilla extract
- For the filling: 1 cup mini chocolate chips
- For the topping: 1 cup salted caramel sauce
- For the topping: 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and mini chocolate chips.
- Pour filling over crust. Bake for 50-60 minutes, or until center is almost set. Turn off oven and leave cheesecake in oven with door slightly open for 1 hour to prevent cracking.
- Remove from oven and cool completely. Refrigerate for at least 4 hours or overnight.
- Before serving, drizzle salted caramel sauce over top and sprinkle with additional mini chocolate chips if desired.
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Dessert
- Cuisine: American