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This Chocolate Chip Caramel Cheesecake made with Nestle Toll House DelightFulls is the ONLY cheesecake recipe you will ever need! #DelightFulls #sp #TollHouseTime

Chocolate Chip Caramel Cheesecake

The salty pretzel crust balances the sweetness of the chocolate, caramel and cheesecake!

Ingredients

Pretzel Crust

  • 2 cups of pulverized pretzels
  • 3/4 cup unsalted butter melted
  • 1/4 cup brown sugar

Caramel Layer

  • 30 individually wrapped caramels unwrapped
  • 3 tbsp milk
  • Sea salt - any large crystal salt will work optional

Cheesecake Layer

  • 4 packages of cream cheese 8 oz., softened
  • 1 1/3 cups sugar
  • 4 eggs
  • 1 1/2 tsp lemon juice
  • 1 1/2 tsp vanilla extract
  • 1/3 cup sour cream
  • 2 packages Nestle Toll House semi sweet chocolate chips
  • Flour
  • Unsalted butter

Instructions

Pretzel Crust

  1. Preheat oven to 350 degrees
  2. Grease a 9 inch springform pan
  3. Pulverize pretzels into a fine dust.
  4. Mix pretzels, butter and sugar together in a medium bowl until evenly moistened.
  5. Empty the crumbs into the pan. Using a flat bottomed dish such as a ramekin or a measuring cup, firmly and evenly press the crumbs into the bottom of the pan.
  6. Bake until it begins to brown at the edges, around 12 minutes.

Caramel Layer

  1. Over low heat, combine caramels and milk. Stir until smooth.
  2. (Optional) Sprinkle sea salt evenly on the pretzel crust.
  3. Pour caramel mixture into the pan.
  4. Put aside and allow to cool to room temperature.

Cheesecake Layer

  1. Preheat oven to 500 degrees.
  2. Beat cream cheese until uniform, about 1 minute. Add sugar and mix until combined. Add lemon juice, vanilla extract and sour cream until combined.
  3. Add eggs one at a time, beating between each egg and finally beating the entire mixture until thoroughly combined and uniform.

  4. Toss 1 package of the semi sweet chocolate chips with some flour to thoroughly coat them.

  5. Gently mix chocolate chips into the cream cheese mixture.

  6. Grease sides of pan with butter.
  7. Pour into pan on top of the crust and caramel layer. Place on a baking sheet to catch any liquid that may escape the pan.
  8. Bake at 500 degrees for 10 minutes. Reduce temperature to 200 degrees and bake until the center internal temperature reaches 150 degrees, about 1.5 hours.
  9. Remove pan from oven and place on cooling rack. After a few minutes release the cake from the side of the pan using a thin knife.

  10. Add the second package of semi-sweet chocolate chips to the top. Let cool for 3 hours and then refrigerate.