Go Back
Homemade Chocolate Chip Cheesecake photo

Chocolate Chip Cheesecake

This Chocolate Chip Cheesecake is a heavenly blend of creamy cheesecake and chocolate chips, perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling:
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 32 ounces cream cheese room temperature (4 packages)
  • 4 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup heavy cream
  • 1.5 cups mini semisweet chocolate chips
For the Topping:
  • 3 ounces mini semisweet chocolate chips
  • ½ cup heavy cream
  • Whipped cream (optional)
  • Additional mini semisweet chocolate chips (optional)

Equipment

  • Springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions:
  1. Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Step 2: Form the Crust - Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to ensure an even layer. Set the crust aside while you prepare the filling.
  3. Step 3: Make the Filling - In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add in the granulated sugar and flour, mixing until well combined.
  4. Step 4: Add Eggs and Vanilla - Add the eggs, one at a time, mixing on low speed after each addition until fully incorporated. Stir in the vanilla extract until smooth.
  5. Step 5: Incorporate Heavy Cream - Pour in the heavy cream and mix until just combined. Be careful not to overmix. Finally, fold in the mini semisweet chocolate chips gently with a spatula.
  6. Step 6: Bake the Cheesecake - Pour the cheesecake filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is set and slightly jiggly.
  7. Step 7: Cool and Chill - Once baked, turn off the oven and leave the cheesecake inside for about an hour. This helps prevent cracks. After an hour, remove it from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight for the best results.
  8. Step 8: Prepare the Topping - To make the topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the mini semisweet chocolate chips until melted and smooth.
  9. Step 9: Assemble and Serve - Once the cheesecake is chilled, pour the chocolate topping over the cheesecake, allowing it to drizzle down the sides. Optionally, top with whipped cream and additional mini chocolate chips for an extra touch. Slice and serve!

Notes

  • Make sure to use room temperature ingredients for a smoother filling.
  • Chill the cheesecake overnight for the best flavor and texture.
  • Top with fresh berries for a fruity twist!