Chocolate Chip Cheesecake
Indulge in the creamy decadence of this Chocolate Chip Cheesecake, a dessert that combines the rich tang of classic cheesecake with the irresistible charm of mini chocolate chips. Featuring a buttery graham cracker crust as its foundation, this indulgent treat is filled with a velvety cream cheese batter punctuated by bursts of chocolatey goodness. The recipe’s simplicity shines with straightforward steps, from creating the crust to folding in the chocolate chips, ensuring a flawless result every time. Perfectly baked to achieve a slight jiggle in the center, this cheesecake cools gradually to maintain its smooth, crack-free surface. Garnished with extra chocolate chips for an added touch of sweetness, it’s an elegant yet approachable dessert that’s ideal for celebrations, dinner parties, or satisfying your sweet tooth any day of the week. Serve it chilled and watch this crowd-pleaser vanish within minutes!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter (melted)
- 2 tablespoons granulated sugar (for crust)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar (for filling)
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 3 units eggs
- 1.5 cups mini chocolate chips (plus extra for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar with an electric mixer on medium speed until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture. Mix until well combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid overmixing.
Fold in 1 1/2 cups of mini chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Pour the cheesecake batter over the cooled graham cracker crust and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for 1 hour. This prevents cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best results.
Once chilled, release the cheesecake from the springform pan. Garnish with extra mini chocolate chips or whipped cream if desired before serving.
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.5 g | 60% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 388 mg | 17% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 45.9 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 209 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.
