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Chocolate Chip Cheesecake

This chocolate chip cheesecake features a creamy filling balanced by a graham cracker crust, making it a perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients 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 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1/3 cup heavy cream
  • 1 1/4 cups mini semisweet chocolate chips
For the ganache (optional)
  • 3 ounces mini semisweet chocolate chips
  • 1/4 cup heavy cream
For serving (optional)
  • whipped cream
  • additional mini semisweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Wrap a 9-inch springform pan in foil and spray with nonstick spray.
  3. Combine crust ingredients in a bowl and press into the prepared pan.
  4. Bake for 10 minutes.
  5. Set a kettle of water to boil.
Filling
  1. In a mixer, combine sugar and flour, then add cream cheese and beat until smooth.
  2. Add eggs one at a time, followed by vanilla and heavy cream.
  3. Mix in mini chocolate chips.
  4. Pour filling over crust.
Baking
  1. Place the springform pan in a cake pan and add boiling water to the roasting pan.
  2. Bake for 60-70 minutes until set around the edges.
  3. Turn off the oven and let it rest for 1 hour.
  4. Cool to room temperature and chill for 8 hours.
Ganache
  1. Make ganache by warming heavy cream and pouring it over chocolate chips.
  2. Whisk until smooth and spread over cheesecake.
  3. Chill again for 1 hour before serving.
Serving
  1. Lift slices with a thin offset spatula to preserve clean edges.
  2. Serve cool, slightly above refrigerator temperature.

Notes

Room-temperature ingredients yield the silkiest batter. Use gentle mixing to avoid overwhipping and cracking. A water bath moderates oven heat for a custard-like filling.