Chocolate Chip Cheesecake

Here’s a simple and delicious Chocolate Chip Cheesecake recipe that combines the richness of cheesecake with the sweetness of chocolate chips.

Chocolate Chip Cheesecake Recipe

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter (melted)

• Pinch of salt

For the filling:

• 3 (8 oz) packages cream cheese (softened)

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs (room temperature)

• 1/4 cup sour cream

• 1/4 cup heavy cream

• 1 1/2 cups mini chocolate chips (or regular chips if you prefer)

Instructions:

1. Prepare the Crust:

   • Preheat your oven to 325°F (163°C).

   • In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and a pinch of salt.

   • Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed and compact.

   • Bake the crust for about 10 minutes, then remove it from the oven and set it aside to cool while you prepare the filling.

2. Prepare the Filling:

   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

   • Add the sugar and vanilla extract, and beat until well combined.

   • Add the eggs, one at a time, beating well after each addition.

   • Mix in the sour cream and heavy cream until the mixture is smooth and creamy.

   • Stir in the chocolate chips by hand, ensuring they are evenly distributed.

3. Assemble the Cheesecake:

   • Pour the cheesecake batter onto the cooled crust in the springform pan. Smooth the top with a spatula.

   • Tap the pan on the counter a few times to release any air bubbles.

4. Bake the Cheesecake:

   • Bake the cheesecake at 325°F (163°C) for 55-65 minutes, or until the edges are set, and the center is slightly jiggly but not fully liquid.

   • You can test the doneness by gently shaking the pan – the center should move a little but still be mostly set.

5. Cool and Chill:

   • Let the cheesecake cool at room temperature for about 1 hour.

   • Then, cover it with plastic wrap and refrigerate for at least 4 hours or overnight to fully set.

6. Serve:

   • Before serving, you can garnish with extra chocolate chips on top or drizzle with chocolate syrup if desired.

   • Slice and enjoy!

Tips:

• If you want to make this recipe even more indulgent, you can add a chocolate ganache topping after refrigerating.

• If you don’t have a springform pan, you can use a regular 9-inch cake pan, but be sure to line it with parchment paper for easy removal.

• For a smoother texture, make sure your cream cheese is softened to room temperature before mixing.

Let me know if you need any adjustments or tips!