Chocolate Chip Cheesecake Recipe

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Indulge in a luscious dessert with this Chocolate Chip Cheesecake recipe. Creamy, rich, and loaded with chocolate chips, this cheesecake is a dream come true for chocolate and cheesecake lovers alike. Topped with a drizzle of chocolate and dollops of whipped cream, it’s a perfect centerpiece dessert for any occasion.

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs – Provides a crunchy, buttery base for the creamy cheesecake.
• ¼ cup granulated sugar – Adds a touch of sweetness to the crust.
• 6 tbsp melted butter – Helps bind the crust and adds a rich flavor.

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened – The foundation of the cheesecake; gives it a rich, creamy texture.
• 1 cup granulated sugar – Sweetens the filling.
• 1 cup sour cream – Adds tanginess and makes the filling smooth and creamy.
• 1 tsp vanilla extract – Enhances the flavor of the cheesecake.
• 3 large eggs – Binds the ingredients together and helps the cheesecake set.
• 1 cup mini chocolate chips – Adds chocolatey bites throughout the cheesecake.

Topping:

• ½ cup chocolate chips, melted – For a chocolate drizzle over the cheesecake.
• Whipped cream – Adds a decorative and creamy finish on top.
• Additional chocolate chips – For garnish and extra chocolate goodness.

How to Make Chocolate Chip Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C).
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
3. Press the mixture evenly into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to smooth it out and make it compact.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
2. Add the sour cream and vanilla extract, mixing until fully incorporated.
3. Add the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Gently fold in the mini chocolate chips, distributing them evenly in the batter.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
2. Place the pan on a baking sheet to catch any drips, and bake for 60–70 minutes, or until the edges are set but the center still jiggles slightly.
3. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

Step 4: Chill and Add Toppings

1. Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, preferably overnight, to fully set.
2. Before serving, drizzle the melted chocolate over the top of the cheesecake.
3. Garnish with whipped cream swirls and additional chocolate chips for an extra touch of decadence.

Frequently Asked Questions

How do I prevent my cheesecake from cracking?

To prevent cracks, make sure not to overbeat the eggs, as this incorporates too much air. Also, allowing the cheesecake to cool gradually in the oven helps reduce sudden temperature changes that can cause cracks.

Can I use chocolate chunks instead of chocolate chips?

Yes, chocolate chunks can be used in place of chocolate chips for a slightly different texture. Just make sure to chop them small to distribute them evenly in the filling.

Should I use full-fat cream cheese for this recipe?

Full-fat cream cheese is recommended for the best texture and flavor. Reduced-fat options can make the cheesecake less creamy and may affect the overall taste.

How long can I store chocolate chip cheesecake?

This cheesecake can be stored in the refrigerator for up to 5 days. Cover it with plastic wrap or place it in an airtight container to keep it fresh.

Can I freeze chocolate chip cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it well in plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator before serving.

Can I make this recipe gluten-free?

To make a gluten-free cheesecake, use gluten-free graham cracker crumbs for the crust.

Is it necessary to use a springform pan?

A springform pan is ideal for cheesecakes as it allows you to remove the sides easily, keeping the cheesecake intact. If you don’t have one, you can use a regular cake pan lined with parchment, but it will be harder to remove.

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