Salted caramel chocolate chip cheesecake

From the kitchen of: Katie Reineking of Plymouth, Wisconsin

1 package of caramels (like Werther’s)
2-3 tablespoons heavy cream
1 teaspoon salt
1 cup Oreo cookies, finely crushed
3 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, softened
14 ounces sweetened, condensed milk
3 large eggs, room temp
2 teaspoons vanilla extract
1 cup mini chocolate chips (plus more for topping)
Sea salt (optional, for topping)

Unwrap caramels and place them in a saucepan, and add 2-3 tablespoons of heavy cream. Heat the pan over medium heat, stirring constantly. When the caramels have melted and the cream is incorporated, add the salt to taste. Start with 1/2 teaspoon. Only add another 1/2 tea-spoon of salt if you need it. Store in a glass jar for ease of use, keep sauce in the fridge. Preheat oven to 300 degrees. Thoroughly grease a 9-inch springform pan. Set aside. In a mixing bowl, combine Oreo’s and butter. Press mixture evenly into the springform pan. Prepare the filling: Place cream cheese in a stand mixer or mixing bowl to use an electric beater on in. Beat the cream cheese until fluffy, 2-3 minutes. Beat in the condensed milk. Beat in the eggs, one by one, until thoroughly mixed. Mix in the vanilla. Add chocolate chips to the bowl, and fold in gently with a spatula. Pour filling into springform pan. Top with a handful of mini chocolate chips. Bake for 40-50 minutes, or until the cheesecake is set and jiggles slightly in the center. Run a thin knife around the edge of the cheesecake (but leave it in the pan) and place on a cooling rack. Allow cheesecake to cool before chilling in the fridge in the springform pan overnight. Before serving, heat caramel sauce in the microwave for 10-15 seconds. Pop springform pan off cheesecake. Pour enough cara-mel sauce over the top of the cheesecake to cover it. Top with more chocolate chips and a sprinkle of sea salt, if desired.


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