Description
A decadent cheesecake with a creamy texture, featuring mini chocolate chips and a luscious salted caramel topping.
Ingredients
Scale
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) yogurt*
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (180g) mini semi-sweet chocolate chips (or regular size)
- Homemade salted caramel
Instructions
- Preheat the oven to 325°F (160°C).
- In a large mixing bowl, beat the cream cheese until smooth.
- Add granulated sugar and yogurt, mixing until fully combined.
- Incorporate eggs one at a time, followed by vanilla extract.
- Fold in chocolate chips gently.
- Pour the mixture into a prepared springform pan and smooth the top.
- Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.
- Let cool, then refrigerate for at least 4 hours before serving.
- Top with homemade salted caramel before serving.
Notes
Tips for ensuring a smooth cheesecake and ideas for variations (like adding nuts or different toppings).
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15G
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Salted Caramel Chocolate Chip Cheesecakes