This is a dreamy cake perfect for every occasion! A decadent dessert with layers of cheesecake covered in caramel sauce and topped with more chocolate chips and sea salt.
INGREDIENTS :
Sauce:
- 1/2 c. heavy cream
- 1 c. granulated sugar
- 1 teaspoon salt
- 6 tablespoons salted butter, cut into 6 pieces
Cake:
- 3 tablespoons unsalted butter, melted
- 1 c. Oreo cookies, finely crushed
- 3 (8 ounces) packages of cream cheese, softened
- 3 large eggs, room temp
- 1 (14 ounces) can sweetened, condensed milk
- 2 teaspoon vanilla extract
- sea salt (optional for topping)
- 1 c. mini chocolate chips (plus more for topping)
DIRECTIONS :
Step 1: In a small saucepan, melt the sugar over medium heat. To stir, use a heat-resistant spatula. Stir the sugar constantly until completely melted. Then, add the butter while stirring for about 2 to 3 minutes until fully melted. While stirring, gradually drizzle the cream. Let the sauce boil for just a minute, then take the pan off the heat. Quickly stir in the salt. Allow the sauce to cool before serving. For ease of use, store the sauce in a glass jar and place it in the fridge.
Step 2: Prepare the oven. Preheat it to 300 degrees. Ready a 9-inch springform pan. Generously grease and set aside.
Step 3: Whisk the Oreos and butter in a mixing bowl. Into the prepared pan, evenly press the mixture.
Step 4: In a stand mixer or mixing bowl, beat the cream cheese for about 2 to 3 minutes until fluffy. Add the condensed milk and mix. Then, add in the eggs, one at a time, beating well every after each addition until blended. Next, stir in the vanilla. To the bowl, add the chocolate chips and gently fold using a spatula. Into the pan, pour the filling, and top with a handful of mini chocolate chips.
Step 5: Place in the preheated oven and bake for about 40 to 15 minutes or until the cheesecake is set and slightly jiggles in the center. Around the edge of the cheesecake, run a thin knife. Place the pan on the cooling rack to let the cheesecake cool before placing it in the fridge to chill.
Step 6: In the microwave, heat the caramel sauce for 10 to 15 seconds. Then, remove the cheesecake from the springform pan. On top of the cheesecake, pour enough caramel sauce to cover it. Sprinkle with extra chocolate chips and sea salt (optional). Slice and serve. Enjoy!
SALTED CARAMEL CHOCOLATE CHIP CHEESECAKE
Ingredients
- Sauce:
- 1/2 c. heavy cream
- 1 c. granulated sugar
- 1 teaspoon salt
- 6 tablespoons salted butter, cut into 6 pieces
- Cake:
- 3 tablespoons unsalted butter, melted
- 1 c. Oreo cookies, finely crushed
- 3 (8 ounces) packages of cream cheese, softened
- 3 large eggs, room temp
- 1 (14 ounces) can sweetened, condensed milk
- 2 teaspoon vanilla extract
- sea salt (optional for topping)
- 1 c. mini chocolate chips (plus more for topping)
Instructions
Step 1: In a small saucepan, melt the sugar over medium heat. To stir, use a heat-resistant spatula. Stir the sugar constantly until completely melted. Then, add the butter while stirring for about 2 to 3 minutes until fully melted. While stirring, gradually drizzle the cream. Let the sauce boil for just a minute, then take the pan off the heat. Quickly stir in the salt. Allow the sauce to cool before serving. For ease of use, store the sauce in a glass jar and place it in the fridge.
Step 2: Prepare the oven. Preheat it to 300 degrees. Ready a 9-inch springform pan. Generously grease and set aside.
Step 3: Whisk the Oreos and butter in a mixing bowl. Into the prepared pan, evenly press the mixture.
Step 4: In a stand mixer or mixing bowl, beat the cream cheese for about 2 to 3 minutes until fluffy. Add the condensed milk and mix. Then, add in the eggs, one at a time, beating well every after each addition until blended. Next, stir in the vanilla. To the bowl, add the chocolate chips and gently fold using a spatula. Into the pan, pour the filling, and top with a handful of mini chocolate chips.
Step 5: Place in the preheated oven and bake for about 40 to 15 minutes or until the cheesecake is set and slightly jiggles in the center. Around the edge of the cheesecake, run a thin knife. Place the pan on the cooling rack to let the cheesecake cool before placing it in the fridge to chill.
Step 6: In the microwave, heat the caramel sauce for 10 to 15 seconds. Then, remove the cheesecake from the springform pan. On top of the cheesecake, pour enough caramel sauce to cover it. Sprinkle with extra chocolate chips and sea salt (optional). Slice and serve. Enjoy!
