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Chocolate Caramel Chip Cheesecake
Prep Time
30 mins
Cook Time
1 hr 25 mins
Chill Time:
2 hrs
Total Time
1 hr 55 mins

This chocolate caramel chip cheesecake is so rich, creamy, and chocolate-y, it’s almost like eating a candy bar!  An easy yet impressive make-ahead dessert.   

Course: Dessert
Cuisine: Cheesecake
Keyword: chocolate caramel chip cheesecake
Servings: 12
Calories: 631 kcal
For the crust
  • 24 chocolate sandwich cookies with crème filling
  • 5 tablespoons unsalted butter melted
For the filling
  • 1 cup granulated sugar
  • 1/2 cup Ghirardelli 100% Unsweetened Cocoa
  • Pinch of kosher salt
  • 24 ounces cream cheese, softened (3 bricks)
  • 4 large eggs
  • 2 large egg yolks
  • 1/2 cup heavy whipping cream
  • 4 ounces Ghirardelli 60% Cacao Baking Chips, melted & cooled slightly
  • 3/4 cup Ghirardelli Caramel Flavored Baking Chips,
For the garnishes
  • 1/2 cup heavy whipping cream, whipped softly with 2 tablespoons powdered sugar
  • Ghirardelli Premium Caramel Sauce
  • Ghirardelli Milk Chocolate Caramel Squares
  1. To make the crust:  
  2. Preheat the oven to 350 degrees F, generously mist an 8-inch x 3-inch high round cake pan with non-stick spray, and line with a circle cut from parchment.* 
  3. Crush the chocolate sandwich cookies to fine crumbs with a food processor or mini-chopper. 
  4. Add the melted butter and toss to combine. 
  5. Press the mixture into the bottom of the prepared pan. 
  6. To make the filling:  
  7. Place the sugar, cocoa, and salt in a large mixing bowl, and whisk to combine. 
  8. Add the cream cheese, mixing on medium-low speed until combined.  
  9. Add the eggs and yolks, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.  
  10. Stir in the cream, melted chocolate, and vanilla, and fold in the caramel flavored chips.
  11. Transfer the cheesecake batter to the prepared pan, and tap it sharply on the counter a few times, to eliminate any large air bubbles.  
  12. Place the unbaked cheesecake in a larger baking dish, and pour very hot water into the larger dish until it comes up about 1-inch around the cheesecake pan.
  13. Bake for 20 minutes at 350 degrees F, then lower the oven temperature to 250 degrees F, and bake for another 65 minutes, or until set around the edges but still slightly jiggly towards the center.  
  14. Turn off the oven, and prop the door open with a wooden spoon, allowing the cheesecake to cool slowly in the oven for at least an hour.  
  15. Refrigerate for 2 hours to overnight before flipping out of the pan and onto a serving plate.  (Wrap in a hot towel to help release the cheesecake from the pan.)
  16. Garnish with whipped cream, Caramel Sauce, and Milk Chocolate Caramel Squares. 
Recipe Notes

*Can also be made in a springform pan, but I prefer to use a regular cake pan to prevent leakage from the water bath. You can read more about that here. Most springform pans are 8 or 9 inches in diameter, so bear in mind that the cheesecake will come out thinner if you go that route.

Nutrition Facts
Chocolate Caramel Chip Cheesecake
Amount Per Serving
Calories 631 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 25g156%
Cholesterol 191mg64%
Sodium 344mg15%
Potassium 314mg9%
Carbohydrates 50g17%
Fiber 2g8%
Sugar 38g42%
Protein 9g18%
Vitamin A 1320IU26%
Calcium 143mg14%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.