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Homemade Chocolate Chip Cheesecake Recipe

Homemade Chocolate Chip Cheesecake Recipe

The recipe details the creation of a decadent Chocolate Chip Cheesecake, comprising a buttery graham cracker crust and a creamy cheesecake filling enriched with semi-sweet chocolate chips. It involves simple steps such as preparing the crust, mixing the creamy cheesecake filling, baking until set, and refrigerating until fully chilled. Estimated cost, equipment needs, and timings are variable based on individual preferences and ingredient availability.
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Servings: 10
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • Mixing bowls
  • springform pan,
  • mixer
  • Baking Sheet
  • Oven

Method
 

For the Crust:
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter until evenly combined.
  3. Press the mixture into the bottom of a 9-inch springform pan to create the crust.
For the Cheesecake Filling:
  1. In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract, sour cream, and heavy cream until well combined.
  4. Gently fold in the semi-sweet chocolate chips, ensuring even distribution throughout the batter
To Assemble:
  1. Pour the cheesecake filling over the prepared crust in the springform pan.
  2. Tap the pan gently on the counter to release any air bubbles.
  3. 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.
  4. Turn off the oven and leave the cheesecake inside with the door ajar for about an hour to prevent cracking.
  5. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until fully set.

Notes

Nutritional values are approximate and may vary based on specific ingredient brands and quantities used.