Chocolate Chip Cheesecake

This Chocolate Chip Cheesecake combines the smooth, rich texture of cheesecake with the indulgence of chocolate chips. It’s a decadent dessert that’s sure to be a hit at any gathering!

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup sour cream
• 1/2 cup heavy cream
• 1 cup mini chocolate chips (or regular chocolate chips, chopped)

Instructions

1. Prepare the Crust:

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly combined and resembles wet sand.
3. Press the crumb mixture into the bottom of a 9-inch springform pan to form a firm, even crust.
4. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.

2. Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar together with an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
2. Add the vanilla extract and mix until combined.
3. Add the eggs one at a time, beating well after each addition, making sure to scrape down the sides of the bowl as needed.
4. In a separate bowl, combine the sour cream and heavy cream, then add this mixture to the cream cheese mixture. Beat until smooth.
5. Gently fold in the chocolate chips by hand, making sure they are evenly distributed throughout the batter.

3. Bake the Cheesecake:

1. Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.
2. Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly (it will continue to set as it cools).
3. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
4. After that, remove it from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to fully set.

4. Serve and Garnish:

1. Once chilled and set, remove the cheesecake from the springform pan and place it on a serving platter.
2. Garnish with extra chocolate chips on top or a drizzle of melted chocolate if desired.
3. Slice, serve, and enjoy the creamy, chocolatey goodness!

Tips:

• For a Richer Chocolate Flavor: Add some melted dark chocolate into the cheesecake filling for an even deeper chocolate taste.
• No Mini Chips?: You can use regular chocolate chips or chop up a chocolate bar into small pieces.
• Make It Ahead: Cheesecakes always taste better after they’ve chilled for at least 4 hours or overnight, so make it ahead for maximum flavor!

This Chocolate Chip Cheesecake is a creamy, rich dessert with the perfect balance of tangy cheesecake and sweet chocolate chips!