Chocolate Chip Cheesecake Supreme
Indulge in the ultimate dessert experience with this Chocolate Chip Cheesecake Supreme—a luxurious blend of velvety cream cheese, smooth sour cream, and luscious mini chocolate chips encased in a buttery graham cracker crust. This crowd-pleasing cheesecake is baked to perfection in a water bath, ensuring a silky texture free of cracks. With every bite, you'll savor the perfect balance of creamy sweetness and rich chocolatey goodness. Ideal for special occasions or any moment that calls for indulgence, this decadent cheesecake is refrigerated to enhance its flavor, making it a dessert worth waiting for. Whether you're entertaining or treating yourself, this Chocolate Chip Cheesecake Supreme will steal the spotlight.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 1 cups Sour cream
- 2 teaspoons Vanilla extract
- 4 units Large eggs
- 1.5 cups Mini semi-sweet chocolate chips
- 2 teaspoons All-purpose flour
Instructions
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent water from leaking in while baking in a water bath.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 0.25 cups granulated sugar. Mix until the crumbs are evenly coated with butter.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.
Gradually add 1.25 cups granulated sugar to the cream cheese, and continue to beat until well incorporated and fluffy.
Mix in the sour cream and vanilla extract until smooth.
Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing, as this can cause the cheesecake to crack during baking.
In a small bowl, toss the mini semi-sweet chocolate chips with the 2 teaspoons of all-purpose flour to prevent them from sinking while baking.
Gently fold the floured chocolate chips into the cheesecake batter.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.
Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still jiggles slightly when shaken.
Carefully remove the cheesecake from the water bath and let it cool completely to room temperature on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor.
To serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan. Slice and enjoy your Chocolate Chip Cheesecake Supreme!
Nutrition Facts
Calories |
8800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 605.6 g | 776% | |
| Saturated Fat | 358.3 g | 1792% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2122 mg | 707% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 791.7 g | 288% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 611.8 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1727 mg | 133% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 2612 mg | 56% | |
*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.
