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Chocolate Chip Cheesecake

Chocolate Chip Cheesecake

This rich and creamy Chocolate Chip Cheesecake features a buttery graham cracker crust, a smooth cheesecake filling, and plenty of semi-sweet chocolate chips in every bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 6 hours
Total Time 7 hours 15 minutes
Servings: 12 Slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Graham Crackers
  • 1½ cup Graham cracker crumbs about 10 graham crackers
  • ¼ cup Granulated sugar
  • ½ cup Unsalted butter melted
For the Cheesecake Filling
  • 3 8 oz Packages of cream cheese softened
  • 1 cup Granulated sugar
  • 1 tsp Vanila extract
  • 3 Large eggs
  • 1 cup Sour cream
  • 1 cup Semi-sweet chocolate chips plus extra for topping
  • 1 tbsp All-purpose flour optional, helps prevent cracking

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • 2 Mixing bowls 1 medium, 1 large
  • Rubber spatula
  • Measuring cups and spoons
  • Parchment paper if you do not have a springform pan
  • Food Processor optional for rushing graham crackers

Method
 

  1. Prep your Pan
    Preheat your oven to 325℉ (163℃). Lightly grease a 9-inch springform pan and line the bottom with parchment paper for easy removal later.
  2. Make the Crust
    In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into your springform pan to form a solid crust.
    Bake for 8-10 minutes until golden. Let it cool while you prep the filling.
  3. Mix the Filling
    In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until creamy.
    Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Stir in the cream cheese until just combined.
    Optional: Mix in the flour if you’re worried about cracking (it helps stabilize the filling).
    Fold in the chocolate chips gently-no need to overmix here!
  4. Pour and Smooth
    Pour the cheesecake mixture over your cooled crust. Smooth the top with a spatula so it bakes evenly.
  5. Bake Low and Slow
    Bake for 55-65 minutes. The edges should look set, but the center will have a slight jiggle.
    Tip: if its browning to quickly around the edges, loosely tent the pan with foil
  6. Let it Rest
    Once baked, turn the oven off and crack the door. Let the cheesecake rest inside for 1 hour. This slow cool-down helps prevent those pesky cracks.
    Afterwards, move the cheesecake to the counter to finish cooling, then refrigerate for at least 4 hours-or overnight (which is even better)
  7. Serve and Enjoy
    Before serving, sprinkle a handful of chocolate chips on top for an extra touch. Slice with a warm knife for clean cuts.