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Fail-Proof Creamy Chocolate Chip Cheesecake

A generous slice of creamy chocolate chip cheesecake with a dark chocolate crust and mini chips sprinkled on top.
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You can make a rich, creamy, bakery-style chocolate chip cheesecake at home. This recipe uses simple steps to give you a decadent dessert that is perfect for any gathering.

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
  • 4 large eggs
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
  4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until fully incorporated. Mix in the vanilla extract and sour cream.
  5. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix the batter once the eggs are added.
  6. Gently fold in 1 cup of the chocolate chips. Pour the filling over the cooled crust.
  7. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps create a creamy texture.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, for the best texture.
  11. Before serving, sprinkle the remaining 1/2 cup of chocolate chips over the top. Release the springform side and slice.

Notes

  • For a truly bakery-style cheesecake, use room temperature ingredients, especially the cream cheese and eggs.
  • If you prefer an Oreo crust, substitute the graham crackers with finely crushed Oreo cookies (about 25 cookies).
  • To prevent the foil from tearing in the water bath, use two layers of heavy-duty foil.

Nutrition

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

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