Chocolate Chip Cheesecake Recipe

Cheesecake is one of those desserts that feels both nostalgic and luxurious.

I remember the first time I had chocolate chip cheesecake it was at a family reunion, and everyone couldn’t stop raving about the creamy texture and bursts of chocolate. It was love at first bite!

Why This Recipe is Special

What sets this chocolate chip cheesecake recipe apart? It’s all about balance.

The rich creaminess of the cheesecake paired with the slight crunch and sweetness of chocolate chips creates an irresistible combination.

Plus, it’s easy to make yet impressive enough to wow at any gathering.

Cheesecake Around the Globe

From creamy New York-style cheesecake to lighter, fluffier Japanese versions, this dessert has taken on countless variations worldwide.

Adding chocolate chips to cheesecake is a fun twist that has become increasingly popular in modern kitchens.

A Slice of Cheesecake History

Cheesecake dates back to ancient Greece, where it was served to athletes during the Olympic games.

Over the centuries, it spread across cultures, with each region adding its flair. Fast forward to today, chocolate chip cheesecake is a delightful blend of tradition and innovation.

Ingredients You’ll Need

For the Crust:

1 ½ cups crushed graham crackers
2 tbsp granulated sugar
5 tbsp unsalted butter, melted

For the Filling:

24 oz (680 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
½ tsp salt
1 cup semi-sweet chocolate chips

Optional Topping:

Whipped cream
Chocolate shavings or drizzle
Mini chocolate chips

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How to Make Chocolate Chip Cheesecake

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (160°C).

Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the springform pan. Use the back of a spoon or the bottom of a glass for an even layer. Bake for 8-10 minutes. Let it cool while you prepare the filling.

Step 3: Create the Creamy Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy. Gradually add sugar and mix until fully combined.

Beat in eggs, one at a time, ensuring each is well incorporated. Add sour cream, vanilla extract, and salt. Mix until smooth. Fold in ¾ cup of chocolate chips, reserving the rest for topping.

Step 4: Assemble and Bake

Pour the filling over the cooled crust, spreading it evenly.

Sprinkle the remaining chocolate chips over the top.

To prevent cracking, use a water bath. Wrap the bottom of the springform pan in aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center slightly jiggles when shaken.

Step 5: Cool and Chill

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This prevents sudden temperature changes that can cause cracks.

Once cooled to room temperature, refrigerate for at least 4 hours, preferably overnight.

Step 6: Serve and Enjoy

Before serving, top with whipped cream, chocolate drizzle, or extra chocolate chips for a decadent finish. Slice and enjoy!

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Can I use milk chocolate chips instead of semi-sweet?

Yes, but milk chocolate chips are sweeter, so you may want to reduce the sugar in the filling slightly.

How do I prevent my cheesecake from cracking?

Always use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.

Can I make this cheesecake gluten-free?

Absolutely! Substitute the graham cracker crumbs with gluten-free alternatives.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but removing the cheesecake will be trickier.

Tips for Best Cheesecake

Room Temperature Ingredients: Let cream cheese, eggs, and sour cream come to room temperature for smoother mixing.
Fold Gently: When adding chocolate chips, fold them in gently to maintain the batter’s creamy texture.
Water Bath is Essential: It prevents cracks by keeping the baking environment moist.
Chill Thoroughly: Cheesecake needs time to set properly. Don’t rush it!
Slice Cleanly: Use a sharp knife dipped in hot water, wiping it clean between slices for picture-perfect pieces.

Storage Options

Refrigeration:

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freezing:

Wrap individual slices in plastic wrap and aluminum foil. Store them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.

Happy baking!

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