Easy Chocolate Chip Cheesecake
Indulge in the perfect blend of creamy decadence and rich chocolate with this Easy Chocolate Chip Cheesecake recipe! Featuring a buttery graham cracker crust, a luscious cream cheese filling, and bursts of semi-sweet chocolate chips in every bite, this dessert is both simple to make and impossible to resist. With just 20 minutes of prep time, this cheesecake is a must-try for novice bakers and seasoned dessert enthusiasts alike. The smooth, custardy filling is baked to perfection and cooled slowly for a crack-free finish, making it as beautiful as it is delicious. Serve chilled and topped with extra chocolate chips or a dollop of whipped cream for a show-stopping dessert that's ideal for any occasion. Whether you're hosting a dinner party or treating the family, this classic cheesecake is sure to impress.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Sour cream
- 0.75 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
In a medium-sized mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the cream cheese and 3/4 cup sugar together until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and sour cream until fully incorporated.
Fold in the chocolate chips gently with a spatula, making sure they are evenly distributed throughout the batter.
Pour the cheesecake batter over the crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the center is set but still slightly jiggly when the pan is shaken.
Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool in the oven for 1 hour to prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.
To serve, slice into wedges and garnish with additional chocolate chips or whipped cream, if desired.
Nutrition Facts
Calories |
574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 39.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 92 mg | 7% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 107 mg | 2% | |
*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.
