Chocolate Chip Cheesecake

5 from 9 votes

Yes! Leftover cheesecake should be stored in an airtight container or covered in plastic wrap. It will keep in the refrigerator for up to 4 days. Cheesecake freezes really well too - store in the freezer for up to 3 months.

Prep Time40

Cook Time1 10

Cooling Time5

Total Time6 50

Course: Dessert

Cuisine: American

Servings:

Calories: 774kcal

Author: Britney

Equipment

9 inch springform pan
Parchment Paper
Stand Mixer or Hand Mixer

Ingredients

Graham Cracker Crust

18 Graham Cracker Sheets
3 tbsps Sugar
10 tbsps Unsalted Butter (melted)
Pinch Kosher Salt

Cheesecake Filling

32 oz Full Fat Cream Cheese (room temperature)
1 ½ cups Sugar
1 tbsp Vanilla Extract
4 Large Eggs (room temperature)
1 cup Sour Cream (room temperature)
1 cup Mini Semi-Sweet Chocolate Chips

Chocolate Ganache Topping

½ cup Dark Chocolate Chips
¼ cup Heavy Cream

Instructions

Prepare the Graham Cracker Crust

Preheat the oven to 350 degrees F. Begin making the graham cracker crust. Combine graham crackers, sugar, and a pinch of salt in a food processor. Then pour in melted butter and pulse until smooth and texture resembles wet sand.
Line a 9 inch springform pan with parchment paper and add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool.
Make the water bath - add 8 cups of water to a pot and bring to a boil.

Make the Cheesecake Filling

Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add the vanilla extract.
Begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth. Then add the sour cream and mix until smooth and fold in mini chocolate chips.
Add cheesecake batter to the cooled graham cracker crust. Sprinkle the top of the cheesecake with additional chocolate chips.
Pour hot water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the roasting pan on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 10 minutes.
Once the cheesecake is finished baking, cheesecake should be slightly jiggly - like jello. Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours, up to overnight.

Make the Chocolate Ganache Topping

Microwave chocolate chips and heavy whipping cream in the microwave for about 30 seconds. Whisk together and microwave again for 15 seconds and whisk until smooth. Repeat if needed.
Pour ganache on top of the cheesecake and allow it to set for 30 minutes in the refrigerator. Top with whipped cream and chocolate chips and enjoy!

Notes

Expert Tips

Use room temperature ingredients! This includes room temperature eggs, cream cheese, and sour cream. Using room temperature ingredients allows for the cheesecake batter to come together smoothly without curdling or forming clumps. For best results, leave these ingredients out at room temperature for 30 minutes to an hour prior to baking OR place in warm water for about 20-30 minutes.
Water bath! Yep, we're giving our cheesecake a bath in the oven. The water bath creates steam in the oven which prevents the cheesecake from drying out and also prevents cracking. It's quite simple to do. Pour boiling water into a 9x13 pan and place it on the bottom rack and place the cheesecake on the middle rack. Close the oven quickly to trap in all of the steam and bake as usual!
Cooling time: it is critical allow the cheesecake to cool very slowly. Once finished, the cheesecake will cool in a turned-off oven for 1 hour and then in the refrigerator for at least 4 hours (overnight for best results).
Line the entire pan! Line the sides and the bottom of the springform pan - this makes it easy to remove once the cake is done.
Don't open the oven! Once the cheesecake is baking, do not open the oven! Opening the oven door causes the temperature of the oven to drop and can also cause the cheesecake to crack from the quick temperature change.
Be sure to use a hand mixer or electric mixer. The batter for the cheesecake in very heavy and I've found that using a baking device gets the batter nice and smooth without lumps.

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