Chocolate Chip Cheesecake Recipe

A rich, creamy chocolate chip cheesecake recipe made with pantry staples and a buttery graham cracker crust; perfect for gatherings and make-ahead desserts.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1 5

Chill Time: 5

Total Time: 6 25

Servings: slices

Calories: 445kcal

Cost: $10

Equipment

1 9-inch springform pan Crucial for easy removal
1 Roasting pan For the water bath
1 Electric mixer Hand or stand mixer for smooth texture
1 Mixing bowls For crust and filling preparation
1 Measuring cups & spoons To measure all ingredients
1 Foil Wrap around pan to prevent water seepage

Ingredients

Graham Cracker Crust

1.5 cups graham cracker crumbs About 12 crackers
0.33 cup melted butter
3 tablespoon granulated sugar
1 pinch salt

Cheesecake Filling

32 oz cream cheese 4 packages, room temperature
1 cup granulated sugar
4 large eggs Room temperature
1 cup sour cream
2 teaspoon vanilla extract
3 tablespoon all-purpose flour
1 cup mini chocolate chips Plus extra for topping

Optional Sour Cream Topping

1 cup sour cream
3 tablespoon powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream, vanilla extract, and all-purpose flour until the batter is smooth. Fold in mini chocolate chips.
Pour the filling over the cooled crust in the springform pan. Sprinkle additional mini chocolate chips on top. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition