Chocolate Chip Cheesecake

Chocolate Chip Cheesecake is the perfect combination of creamy, tangy cheesecake and the comforting sweetness of chocolate chips. This decadent dessert layers a velvety cheesecake filling studded with chocolate chips over a buttery graham cracker crust, creating a treat that’s rich, indulgent, and irresistible. Whether you’re a cheesecake lover or a chocolate enthusiast, this dessert brings the best of both worlds to your table.

This recipe is versatile and perfect for any occasion. It’s simple enough for a weeknight indulgence yet elegant enough to serve at holidays, birthdays, or dinner parties. Chocolate Chip Cheesecake also makes a great make-ahead dessert, as its flavors deepen and improve after a few hours in the refrigerator.

Topped with whipped cream, chocolate ganache, or even more chocolate chips, this dessert is a showstopper that will have everyone asking for seconds. With a buttery crust, creamy filling, and chocolatey bites in every forkful, Chocolate Chip Cheesecake is a guaranteed hit that will quickly become a favorite in your recipe repertoire.

Why You’ll Love This Recipe

• Classic with a Twist: Combines the traditional cheesecake with bursts of chocolate chips for added texture and sweetness.
• Decadent and Indulgent: Rich, creamy, and loaded with chocolate, this dessert satisfies any sweet tooth.
• Customizable: Top it with ganache, whipped cream, or even fresh berries to make it your own.
• Perfect for Any Occasion: This dessert is equally suited for casual gatherings, formal dinners, or holidays.
• Make-Ahead Friendly: Cheesecake tastes even better after chilling, making it a great dessert to prepare in advance.
• Crowd-Pleaser: Both cheesecake lovers and chocolate fans will adore this dessert.
• Bakery-Quality Results: Despite its impressive appearance, this recipe is easy to make and delivers professional results.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chilling Time: 4 hours (or overnight)
• Total Time: 5 hours 20 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 460 kcal
• Carbohydrates: 38 g
• Protein: 8 g
• Fat: 30 g
• Fiber: 1 g
• Sugar: 27 g

Ingredients

For the Graham Cracker Crust:

• 1 ¾ cups graham cracker crumbs (about 12-14 whole crackers)
• ⅓ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• ½ cup sour cream
• 1 tablespoon all-purpose flour
• 1 cup mini chocolate chips (semi-sweet or milk chocolate)

For Topping (Optional):

• ½ cup mini chocolate chips
• Whipped cream or chocolate ganache

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup or a glass to compact it.
4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and let cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with a handheld or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the granulated sugar and continue mixing until fully combined and no lumps remain. Scrape down the sides of the bowl as needed.
3. Beat in the eggs one at a time, mixing well after each addition. Avoid overmixing to prevent incorporating too much air.
4. Add the vanilla extract, sour cream, and flour. Mix until smooth and well combined.
5. Gently fold in 1 cup of mini chocolate chips, ensuring they are evenly distributed throughout the batter.

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula.
2. Sprinkle an additional ½ cup of mini chocolate chips on top of the filling for extra chocolatey goodness, if desired.

Step 4: Bake the Cheesecake

1. Wrap the bottom of the springform pan tightly with aluminum foil to prevent leaks if using a water bath.
2. Place the springform pan in a larger baking dish and fill the dish with hot water, creating a water bath to help the cheesecake bake evenly and prevent cracks.
3. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
4. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks.

Step 5: Chill the Cheesecake

1. Remove the cheesecake from the oven and let it cool completely at room temperature.
2. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to set.

Step 6: Add Toppings and Serve

1. Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the pan. Release the springform pan and transfer the cheesecake to a serving plate.
2. Add your desired toppings, such as whipped cream, chocolate ganache, or more mini chocolate chips.
3. Slice the cheesecake with a sharp knife, wiping the blade clean between cuts for neat slices.

Ingredient Background

• Graham Crackers: The slightly sweet, crunchy base provides a classic foundation for the creamy cheesecake filling. You can substitute with digestive biscuits or crushed cookies for a variation.
• Cream Cheese: The key ingredient for the cheesecake filling, cream cheese adds richness and tang. Use full-fat cream cheese for the best texture and flavor.
• Sour Cream: Adds tanginess and helps achieve a silky, smooth filling. Greek yogurt is a great alternative.
• Mini Chocolate Chips: Smaller chips distribute more evenly throughout the cheesecake and melt slightly during baking, creating delightful pockets of chocolate.
• Vanilla Extract: Enhances the overall flavor and complements the chocolate and cream cheese.

Technique Tips

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and sour cream are at room temperature to prevent lumps in the filling.
• Avoid Overmixing: Overmixing can incorporate too much air into the batter, leading to cracks during baking. Mix just until combined.
• Use a Water Bath: A water bath creates steam in the oven, helping the cheesecake bake evenly and preventing cracks on the surface.
• Check for Doneness: The cheesecake is done when the edges are set, but the center is still slightly jiggly. It will firm up as it cools.

Alternative Presentation Ideas

• Mini Cheesecakes: Divide the crust and filling into a muffin tin lined with cupcake liners for individual portions. Bake for 20-25 minutes.
• Swirled Cheesecake: Add dollops of melted chocolate or chocolate ganache on top of the filling and swirl with a toothpick for a marbled effect.
• Layered Cheesecake Bars: Use a rectangular baking dish to create bars. Cut them into squares for easy serving.

Additional Tips for Success

• Let the cheesecake rest at room temperature for 5-10 minutes before slicing to make cutting easier.
• For a crispier crust, bake it for an additional 2-3 minutes before adding the filling.
• Store leftovers in the refrigerator, covered tightly, for up to 5 days.

Recipe Variations

• Peanut Butter Chocolate Chip Cheesecake: Add ½ cup of peanut butter to the filling and swirl it into the batter for a nutty twist.
• Mint Chocolate Chip Cheesecake: Add ½ teaspoon of peppermint extract to the filling and use green food coloring for a minty, festive version.
• Dark Chocolate Ganache Topping: Pour a layer of ganache over the cooled cheesecake for an extra layer of chocolatey indulgence.
• Oreo Crust: Replace the graham cracker crust with a crust made from crushed Oreos and melted butter for a chocolate cookie base.

Freezing and Storage

• Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the entire cheesecake or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Healthier Twist Ideas

• Use low-fat cream cheese and Greek yogurt to lighten the filling.
• Substitute half of the granulated sugar with a natural sweetener like honey or stevia.
• Use dark chocolate chips instead of semi-sweet for a less sweet, richer flavor.

Serving Suggestions for Events

• Serve Chocolate Chip Cheesecake at a dinner party with coffee or dessert wine for an elegant ending to the meal.
• Pair it with fresh berries and whipped cream for a balanced dessert.
• Serve as part of a dessert buffet, alongside brownies and fruit tarts, for a variety of flavors and textures.

Special Equipment

• Springform pan (9-inch) for easy release and perfect presentation.
• Hand or stand mixer for a smooth, lump-free cheesecake filling.
• Fine mesh sieve for sifting the graham cracker crumbs, if needed.

Frequently Asked Questions

Q1: Can I use a premade graham cracker crust?
Yes, a premade crust can save time, but make sure it fits a 9-inch springform pan for the best results.

Q2: How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and use a water bath to create a humid baking environment. Let the cheesecake cool gradually.

Q3: Can I use regular chocolate chips instead of mini?
Yes, but mini chocolate chips distribute more evenly and melt more delicately in the filling.

Q4: What can I use instead of sour cream?
Greek yogurt is a great substitute for sour cream and provides a similar tangy flavor.

Q5: Can I make this recipe gluten-free?
Yes, use gluten-free graham crackers or cookies for the crust, and ensure all other ingredients are gluten-free.

Q6: Can I add mix-ins to the filling?
Yes! Chopped nuts, crushed cookies, or caramel swirls are great additions to the cheesecake batter.

Q7: What can I do if my cheesecake cracks?
Disguise cracks with toppings like ganache, whipped cream, or extra chocolate chips. The flavor will still be fantastic!

Q8: Can I bake this cheesecake without a water bath?
Yes, but the surface may crack. To minimize this, bake the cheesecake on a lower temperature and cool it gradually.

Conclusion

Chocolate Chip Cheesecake is the ultimate dessert for cheesecake and chocolate lovers alike. With its buttery graham cracker crust, creamy filling, and bursts of chocolate chips, this dessert is a guaranteed crowd-pleaser. Whether you’re making it for a special occasion or simply to treat yourself, this recipe delivers rich, indulgent flavors with every bite. Try it today and enjoy the perfect balance of creaminess and chocolatey goodness!

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