Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 28g
Sodium: 260mg
Fat: 29g
Saturated Fat: 17g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg