The Best Chocolate Chip Cheesecake Ever
Indulge in pure dessert bliss with *The Best Chocolate Chip Cheesecake Ever*, a rich and creamy masterpiece that marries classic cheesecake with the irresistible charm of chocolate chips. This decadent treat features a buttery graham cracker crust as its foundation, topped with a velvety cream cheese filling infused with smooth vanilla and tangy sour cream. Semi-sweet chocolate chips are folded into the batter for bursts of chocolaty goodness in every bite, with an extra sprinkle on top for the ultimate finishing touch. Baked to perfection in a water bath for a crack-free, luscious texture, this cheesecake is chilled to dreamy smoothness before serving. Perfect for holidays, celebrations, or simply treating yourself, this easy-to-follow 20-minute prep recipe promises an unforgettable dessert experience!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1.25 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside of the pan with aluminum foil to prevent water from seeping into the cheesecake during the water bath.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix well until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the vanilla extract and mix until combined. Then, add the eggs one at a time, mixing on low speed after each addition to avoid overmixing.
Fold in the sour cream until just combined, being careful not to overmix. Gently fold in 1 cup of the chocolate chips.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 50-55 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and water bath, then allow it to cool to room temperature on a wire rack. Once cooled, sprinkle the remaining 1/4 cup of chocolate chips on top.
Refrigerate the cheesecake for at least 6 hours or overnight before slicing and serving for the best texture and flavor.
Nutrition Facts
Calories |
6238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 430.7 g | 552% | |
| Saturated Fat | 255.0 g | 1275% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1581 mg | 527% | |
| Sodium | 3664 mg | 159% | |
| Total Carbohydrate | 562.6 g | 205% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 423.7 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1176 mg | 90% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1190 mg | 25% | |
*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.
