Chocolate Chip Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet allure of chocolate chips. This indulgent treat is perfect for celebrations or as a special evening dessert. With its smooth texture and chocolatey flavor, it’s sure to become a favorite for chocolate lovers and cheesecake fans alike.
Why Make This Recipe
You should make this Chocolate Chip Cheesecake because it is a delicious and indulgent way to satisfy your sweet tooth. The combination of cream cheese and chocolate chips creates a wonderfully creamy texture and rich flavor. Plus, it is surprisingly easy to make, and your friends and family will be impressed by your baking skills. Whether it’s for a birthday, holiday, or a simple treat at home, this cheesecake offers a perfect balance of flavors that everyone will enjoy.
How to Make Chocolate Chip Cheesecake
Making Chocolate Chip Cheesecake involves a few simple steps. Start by creating a rich chocolate cookie crust, then blend the creamy filling and bake it to perfection. With minimal ingredients and straightforward directions, anyone can whip up this delightful dessert.
Ingredients
- 1½ cups (150 g) graham crackers
- ¼ cup (50 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- ¼ cup (57 g) melted butter
- 24 oz. (678 g) cream cheese, room temperature (3 blocks)
- ¾ cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 3 large eggs (US), room temperature
- 1 cup (170 g) mini chocolate chips, divided
Directions
- Preheat the oven to 325°F (163°C). Boil water in a small pot. Lightly grease and line the bottom of a springform pan.
- Make the crust by mixing graham cracker crumbs, cocoa powder, sugar, and melted butter. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Place this pan inside a 10-inch cake pan to hold water for the bath. Chill the crust in the fridge while preparing the filling.
- In a mixing bowl, beat the cream cheese on low speed until very smooth. Gradually add the sugar until combined. The mixture should be smooth and glossy. Then mix in sour cream, vanilla extract, and heavy cream until fully blended.
- On the lowest speed, add eggs one at a time, mixing just until incorporated.
- Toss ½ cup of mini chocolate chips with 1 teaspoon of flour. Fold half of these chocolate chips into the cheesecake filling with a large spoon or spatula.
- Pour the filling into the prepared crust and top with the remaining chocolate chips.
- Set the cheesecake into a large roasting pan filled with hot water. Bake for 65-75 minutes, until the edges are set and the center jiggles like jello.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
- After cooling, place the cheesecake on a cooling rack for an additional hour. Use a butter knife to loosen the edges. Cover and chill in the fridge for at least 6 hours.
- To serve, remove from the springform pan onto a serving plate. Garnish with whipped cream, more mini chocolate chips, or chocolate sauce.
How to Serve Chocolate Chip Cheesecake
Slice the cheesecake into wedges and serve chilled. It pairs beautifully with a dollop of whipped cream or a drizzle of chocolate sauce to enhance the chocolate flavor. Enjoy it with a cup of coffee or tea for a perfect dessert experience.
How to Store Chocolate Chip Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or transfer it to an airtight container to keep it fresh. It can last in the fridge for about 5-7 days.
Tips to Make Chocolate Chip Cheesecake
- Ensure all ingredients are at room temperature for a smoother batter.
- Avoid over-mixing the cheesecake filling to prevent it from cracking.
- Chill the cheesecake overnight for the best flavor and texture.
- Experiment with different types of chocolate chips or add nuts for variation.
Variation
You can customize this recipe by adding different flavors of extracts or using white chocolate chips instead of mini chocolate chips. Adding a layer of fruit preserves or fresh berries on top can also bring a refreshing twist to the classic flavor.
FAQs
1. Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips. However, mini chocolate chips tend to distribute better throughout the filling.
2. Can I freeze Chocolate Chip Cheesecake?
Yes, you can freeze the cheesecake! Wrap it well in plastic wrap and then aluminum foil. It will keep for about 2-3 months in the freezer.
3. Why is my cheesecake cracking?
Cracking can occur if the cheesecake is over-mixed or baked at too high of a temperature. Be sure to mix just until combined and follow the baking instructions carefully.
Enjoy making your Chocolate Chip Cheesecake, and watch as it disappears from the table!
Chocolate Chip Cheesecake
Ingredients
For the crust
- 1.5 cups 1½ cups (150 g) graham crackers Graham cracker crumbs
- 0.25 cups ¼ cup (50 g) granulated sugar
- 0.25 cups ¼ cup (20 g) cocoa powder
- 0.25 cups ¼ cup (57 g) melted butter Butter should be melted and cooled
For the filling
- 24 oz 24 oz. (678 g) cream cheese, room temperature Use 3 blocks of cream cheese
- 0.75 cups ¾ cup (150 g) granulated sugar
- 2 teaspoon 2 tsp (10 ml) vanilla extract
- 0.75 cups ¾ cup (180 g) sour cream, room temperature
- 0.25 cups ¼ cup (59 ml) heavy cream, room temperature
- 3 large eggs 3 large eggs (US), room temperature
- 1 cup 1 cup (170 g) mini chocolate chips, divided Reserve half for topping
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Boil water in a small pot. Lightly grease and line the bottom of a springform pan.
- Make the crust by mixing graham cracker crumbs, cocoa powder, sugar, and melted butter. Press this mixture into the bottom and up the sides of a 9-inch springform pan. Chill the crust in the fridge.
Cheesecake Filling
- In a mixing bowl, beat the cream cheese on low speed until very smooth. Gradually add the sugar and mix until combined.
- Mix in sour cream, vanilla extract, and heavy cream until fully blended.
- On the lowest speed, add eggs one at a time, mixing just until incorporated.
- Toss ½ cup of mini chocolate chips with 1 teaspoon of flour and fold half into the cheesecake filling.
Baking
- Pour the filling into the prepared crust and top with the remaining chocolate chips.
- Set the cheesecake into a large roasting pan filled with hot water. Bake for 65-75 minutes, until the edges are set and the center jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour inside.
Chilling
- After cooling, place the cheesecake on a cooling rack for an additional hour. Use a butter knife to loosen the edges. Cover and chill in the fridge for at least 6 hours before serving.
Serving
- Slice the cheesecake into wedges and serve chilled. Garnish with whipped cream or chocolate sauce.
