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Creamy Chocolate Chip Cheesecake with Graham Cracker Crust

A perfect slice of chocolate chip cheesecake with a graham cracker crust and mini chocolate chips throughout and on top.
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Make a rich, creamy baked cheesecake loaded with chocolate chips on a simple graham cracker crust. This decadent dessert is easy to prepare and always a crowd-pleaser for parties.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup mini chocolate chips (for topping)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar until fully incorporated. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Gently fold in the 1 cup of semi-sweet chocolate chips into the cream cheese mixture.
  5. Pour the filling over the cooled crust in the springform pan.
  6. Bake the cheesecake using a water bath (bain-marie) for best results. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  10. Once cool, sprinkle the top with the mini chocolate chips. Cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For an easy cheesecake bars recipe, press the crust into a 9×13 inch baking dish and increase baking time by about 10-15 minutes.
  • If you prefer an Oreo crust, substitute the graham crackers with 24 finely crushed Oreo cookies (filling removed).
  • To achieve the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-chip-cheesecake-recipe/