Chocolate Chip Cheesecake Recipe

A rich and decadent classic cheesecake made with mini chocolate chips and a graham cracker crust.

Course Dessert

Cuisine American

Keyword Chocolate Chip Cheesecake Recipe

Prep Time 30

Cook Time 1 15

Cooling 6

Servings

Calories 279kcal

Author Bon Appeteach

Equipment

1 9 inch Springform Pan

Ingredients

Crust

1 cup Graham Cracker Crumbs
3 tbsp. Sugar
3 tbsp. Butter melted

Chocolate Chip Cheesecake

3 8 oz. Cream Cheese room temperature
3/4 cup Sugar
3 Eggs room temperature
1 tsp. Vanilla
1 1/4 cup Mini Chocolate Chips
1/4 tsp. Salt

Instructions

Graham Cracker Crust

Preheat the oven to 350 F.
Spray a 9 inch springform pan with non stick spray. Wrap the bottom in a large piece of foil so it's tightly covering the bottom and the sides and set it aside.
In a mixing bowl combine the graham cracker crumbs, melted butter, and sugar in a bowl until it's coated and looks like wet sand.
Pour the graham cracker crumbs into the base of the springform pan and let it cover and coat the bottom of the pan.
Use your hands or a small measuring cup or spatula to gently pack the crumbs down along the bottom and about and inch or so up the sides of the pan. Make sure it's evenly spread out.
Bake in the oven for 9 minutes. Remove and let cool while you make the cheesecake filling.

Chocolate Chip Cheesecake Filling

In a stand mixer with a paddle attachment (or with a hand mixer) beat the softened room temperature cream cheese for several minutes until it's smooth. Use a spatula to scrape down the sides of the bowl as needed.
Next, add the sugar and beat again until combined.
Add the eggs, one at a time and let it mix entirely into the cream cheese before adding the next egg. Then add the vanilla and salt.
On low speed, mix in the mini chocolate chips until just combined. Don't over mix.
Once the mixture looks smooth and silky (no lumps) carefully pour it into the springform pan over the crust until it's filled.
Turn the oven temperature down to 325 F.
Gently place the foil lined springform pan into a large casserole dish or roasting pan. Place the roasting pan on the center rack of the oven and then carefully fill the roasting pan with water (making a bane marie) to until it hits the springform pan about half way up the sides. Carefully slide the baking rack back into place and close the oven door.
Bake for about 60-75 minutes. The sides should look set and no longer very shiny. The center should have a slight jiggle to it.
Carefully remove the cheesecake from the oven and the water bath and let it cool for about 2 hours or until you can easily touch the sides of the pan.
Place it into the fridge to fully set and cool for 4-6 hours (I prefer to let it cool at least overnight).

Serving:

Before serving, let the cheesecake sit out at room temperature for around 30-45 minutes before removing the sides of the springform pan (not doing so can crack and break the cheesecake).
Once the springform pan sides are removed, place the base of the pan onto a serving plate for easier serving. Slice and enjoy!

Notes

To store the cheesecake, tightly wrap it in plastic wrap. If you prefer to freeze, place the whole wrapped cheesecake into a plastic bag and then into the freezer. It can stay frozen for up to 3 months. Defrost 1-2 days ahead of time in the fridge before serving.

Nutrition