This cheesecake is a blend of classic comfort and chocolatey decadence. It’s simple enough for beginner bakers yet impressive enough for holidays and special occasions. The texture is perfectly creamy without being too dense, and the chocolate chips add a delightful texture and flavor contrast to every bite. Plus, it can be made ahead, making it an ideal dessert for entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Graham cracker crumbs
Unsalted butter (melted)
Cream cheese (softened)
Granulated sugar
Sour cream
Vanilla extract
Eggs
Mini chocolate chips
All-purpose flour (optional, to prevent chips from sinking)
Directions
Preheat your oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan to form a crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese until smooth. Add sugar and continue mixing until well incorporated.
Add the sour cream and vanilla extract, mixing until smooth.
Add the eggs one at a time, mixing just until combined. Do not overmix.
Toss mini chocolate chips in a little flour (if using) to prevent them from sinking. Fold the chips into the cheesecake batter.
Pour the batter into the prepared crust. Smooth the top with a spatula.
Bake for 55–65 minutes, or until the center is set and only slightly jiggly in the middle.
Turn off the oven, crack the door, and let the cheesecake cool for 1 hour in the oven.
Refrigerate for at least 4 hours, preferably overnight, before serving.
Servings and timing
This recipe makes approximately 12 servings. Prep time: 20 minutes Bake time: 60 minutes Cooling and chilling time: 5 hours (1 hour cooling, 4 hours chilling)
Variations
Oreo Crust: Swap the graham crackers for crushed Oreos for an even more chocolatey base.
Dark Chocolate Chips: Use dark or semi-sweet chocolate chips for a less sweet, more intense chocolate flavor.
Nutty Crunch: Add finely chopped pecans or walnuts to the crust or batter for extra texture.
Swirled Chocolate: Drizzle melted chocolate over the top or swirl into the batter before baking.
Mini Cheesecakes: Bake in a muffin tin for individual servings—great for parties.
Storage/Reheating
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight. This cheesecake is best served chilled and does not require reheating.
FAQs
How do I prevent cracks in my cheesecake?
Avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly open. Using a water bath can also help.
Can I use regular chocolate chips instead of mini?
Yes, but mini chips distribute more evenly. If using regular chips, coat them lightly in flour to prevent sinking.
Can I make this cheesecake ahead of time?
Absolutely. It’s best made a day in advance to allow it to fully chill and set.
Do I need a water bath for baking?
It’s not required for this recipe, but using one can help ensure even baking and reduce the chance of cracks.
How do I know when the cheesecake is done baking?
The edges should be set, and the center should jiggle slightly when gently shaken. It will firm up as it cools.
Can I use low-fat cream cheese?
You can, but the texture and richness may be affected. Full-fat cream cheese yields the creamiest results.
What can I use instead of sour cream?
You can substitute with plain Greek yogurt or mascarpone cheese for a slightly different texture and flavor.
Can I add toppings?
Yes! Whipped cream, chocolate ganache, or fresh berries make excellent toppings for this cheesecake.
How should I cut the cheesecake cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Can I use a store-bought crust?
Yes, a pre-made graham cracker crust works, though a homemade one tends to hold up better and tastes fresher.
Conclusion
Chocolate Chip Cheesecake combines everything you love about classic cheesecake with the delightful addition of chocolate chips in every bite. It’s creamy, indulgent, and easy to customize for any occasion. Whether you’re hosting a dinner party or simply treating yourself, this dessert is sure to impress and satisfy.
This Chocolate Chip Cheesecake features a buttery graham cracker crust, a creamy and smooth cream cheese filling, and mini chocolate chips scattered throughout. It’s a rich, indulgent dessert that’s perfect for any occasion.
Ingredients
1 and 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 tsp vanilla extract
3 large eggs
1 cup mini chocolate chips
1 tbsp all-purpose flour (optional, for coating chips)
Instructions
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until fully incorporated.
Add sour cream and vanilla extract; mix until smooth.
Add eggs one at a time, mixing just until combined. Avoid overmixing.
If using, toss mini chocolate chips with flour to prevent sinking. Fold chips into batter.
Pour batter into prepared crust and smooth the top.
Bake for 55–65 minutes, until center is set and slightly jiggly.
Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Coating chocolate chips with flour helps prevent them from sinking.Letting the cheesecake cool gradually in the oven reduces the chance of cracks.Store in the fridge for up to 5 days or freeze slices for up to 2 months.Use a hot, clean knife to slice cheesecake neatly.
