4.75
4 ratings

Caramel Chocolate Chip Cheesecake

This decadent, picturesque dessert is the perfect Easter dessert

What can make a creamy, delicious cheesecake even better? Caramel and chocolate, of course.

This recipe is courtesy of ALDI and Life, Love and Sugar.

Ingredients

For the crust:

  • 2 1/4 Cups chocolate sandwich cookie crumbs
  • 5 Tablespoons salted butter

For the chocolate chip filling:

  • 24 Ounces cream cheese, room temperature
  • 1/2 Cup sugar
  • 1/2 Cup light brown sugar
  • 3 Tablespoons all-purpose flour
  • 1 Cup sour cream
  • 1 Tablespoon vanilla extract
  • 4 eggs, room temperature
  • 1 Cup semi-sweet chocolate chips

For the caramel sauce and assembly:

  • 4 Tablespoons salted butter
  • 2/3 Cups light brown sugar, packed
  • 3/4 Cups heavy whipping cream
  • 1 Teaspoon vanilla extract
  • 2 Teaspoons corn syrup

Directions

For the crust:

Preheat oven to 325 degrees F. Line a 9-inch spring form pan with parchment paper in the bottom and grease the sides.

In a small bowl, combine the crust ingredients. Press the mixture into the bottom and up the sides of the spring form pan.

Bake the crust for 10 minutes; set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in.

Set prepared pan aside.

For the chocolate chip filling:

Reduce oven to 300 degrees F.

In a large mixer bowl, mix the cream cheese, sugars, and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

Add the sour cream, then the vanilla, mixing on low speed until well combined.

Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.

Stir in the chocolate chips.

Pour the cheesecake filling into crust and spread into an even layer.

Place spring form pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the spring form pan. The water should not go above the top edge of the aluminum foil on the spring form pan.

Bake for 1 hour and 10 minutes.

Turn off heat and leave cheesecake in oven with door closed for 30 minutes.

Crack oven door and leave the cheesecake in the oven for another 30 minutes.

Remove cheesecake from oven and chill until firm, about 5–6 hours, or overnight.

For the caramel sauce and assembly:

In a medium saucepan, combine all ingredients.

Heat on medium-low until sugar is melted, then turn heat to medium-high to bring to a boil.

Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.

Let the sauce cool for 15 minutes or so, then pour over the top of the cheesecake and spread evenly.

Top the cheesecake with some additional chocolate chips.

Refrigerate cheesecake until ready to serve. Cheesecake is best when well covered for 3–4 days.

Nutritional Facts
Servings12
Calories Per Serving825
Total Fat59g90%
Sugar54gN/A
Saturated30g100%
Cholesterol194mg65%
Protein10g19%
Carbs72g24%
Vitamin A337µg37%
Vitamin B120.3µg5.8%
Vitamin C0.2mg0.3%
Vitamin D0.9µg0.2%
Vitamin E0.7mg3.4%
Vitamin K4µg4%
Calcium385mg38%
Fiber2g9%
Folate (food)17µgN/A
Folate equivalent (total)22µg6%
Folic acid3µgN/A
Iron3mg18%
Magnesium48mg12%
Monounsaturated11gN/A
Niacin (B3)1mg6%
Phosphorus179mg26%
Polyunsaturated2gN/A
Potassium321mg9%
Riboflavin (B2)0.3mg15.8%
Sodium546mg23%
Sugars, added35gN/A
Thiamin (B1)0.1mg6.7%
Trans0.4gN/A
Zinc1mg9%