Homemade Chocolate Chip Cheesecake Recipe
This homemade Chocolate Chip Cheesecake recipe offers a delightful blend of creamy cheesecake goodness and the irresistible allure of semi-sweet chocolate chips. Featuring a buttery graham cracker crust, the rich and velvety cheesecake filling is generously studded with chocolate chips, creating a dessert that’s both indulgent and comforting. Perfect for any occasion, this dessert is a classic American favorite, sure to please every sweet tooth at the table.
Homemade Chocolate Chip Cheesecake Recipe
Equipment
- Mixing bowls
- springform pan,
- mixer
- Baking Sheet
- Oven
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- 3 8-ounce packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
For the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust.
For the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, sour cream, and heavy cream until well combined.
- Gently fold in the semi-sweet chocolate chips, ensuring even distribution throughout the batter
To Assemble:
- Pour the cheesecake filling over the prepared crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Place the pan on a baking sheet and bake in the preheated oven for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until fully set.
Notes
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