Chocolate Chip Cheese Cake
Indulge in the decadent delight of a Chocolate Chip Cheesecake, a dessert that perfectly marries creamy cheesecake with pockets of rich, melty chocolate. This show-stopping treat features a buttery graham cracker crust that provides the perfect base for a velvety filling made with cream cheese, sour cream, and a hint of vanilla extract. Mini chocolate chips, tossed in flour to ensure even distribution, are gently folded into the batter, guaranteeing bursts of chocolate throughout each slice. Baked to perfection with a soft, just-set center, this cheesecake boasts a smooth texture and crowd-pleasing flavor. Easy-to-follow instructions make this recipe a breeze for both novice and seasoned bakers. Serve it chilled and garnished with extra chocolate chips or whipped cream for a truly indulgent dessert experience. Perfect for special occasions or when you just need a chocolatey, creamy treat, this cheesecake is sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.33 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 24 oz Cream cheese, softened
- 0.75 cups Granulated sugar
- 0.5 cups Sour cream
- 2 tsp Vanilla extract
- 3 Large eggs
- 1.5 cups Mini chocolate chips
- 1 tbsp All-purpose flour
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and 0.25 cups of granulated sugar until combined.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 0.75 cups sugar with a hand or stand mixer until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and mix until fully incorporated.
One at a time, beat in the eggs on low speed until just blended.
In a small bowl, mix the mini chocolate chips with the flour to prevent them from sinking during baking.
Fold the chocolate chip mixture gently into the batter using a spatula.
Pour the cream cheese mixture over the prepared crust and spread evenly.
Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
After an hour, remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and allow it to cool completely at room temperature.
Refrigerate the cheesecake for at least 4 hours (or overnight) before serving.
Garnish with extra chocolate chips or whipped cream if desired, then serve and enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 39.2 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 117 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
