Print

Chocolate Chip Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich and creamy cheesecake filled with mini chocolate chips, baked in a buttery crust, and optionally topped with a glossy chocolate ganache for extra decadence — a classic, crowd-pleasing dessert perfect for any occasion.

Ingredients

  • 24 oz (680 g) cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream or heavy cream
  • 1 cup mini semisweet chocolate chips (reserve 2–3 tbsp for topping)
  • 1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
  • 6 tbsp unsalted butter, melted
  • (Optional) Chocolate ganache: 4 oz semisweet chocolate + 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a bowl, combine the crumbs and melted butter. Mix until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
  3. In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.
  4. Add eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing.
  5. Stir in sour cream (or heavy cream) until smooth and fully incorporated.
  6. Fold in most of the mini chocolate chips, reserving some to sprinkle on top.
  7. Pour the batter into the cooled crust and smooth the top. Scatter the reserved chocolate chips over the surface.
  8. (Optional) Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
  9. Bake for 60–70 minutes, or until the edges are set and the center still has a slight jiggle.
  10. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  11. Remove from oven (and water bath, if used), then cool to room temperature on a wire rack.
  12. Refrigerate for at least 4 hours or overnight before serving.
  13. (Optional) For ganache, heat heavy cream until steaming, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Pour over chilled cheesecake and let set before slicing.

Notes

Use full-fat cream cheese for the best texture and flavor.A water bath helps prevent cracks but isn’t mandatory.Chill the cheesecake fully before slicing for clean cuts.Store leftovers in the fridge for up to 4 days or freeze up to 1 month.Try a chocolate cookie crust for a richer version or add white chocolate chips for contrast.

Nutrition

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