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Classic Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A thick slice of creamy chocolate chip cheesecake with a graham cracker crust, topped with mini chocolate chips.
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Make a rich, creamy, bakery-style chocolate chip cheesecake using a simple graham cracker crust. This recipe delivers a decadent dessert that is perfect for parties or special occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325 degrees F (160 degrees C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until fully incorporated.
  5. Mix in the vanilla extract and sour cream until the mixture is creamy. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
  6. Gently fold in the chocolate chips. Pour the cheesecake batter over the cooled crust in the springform pan.
  7. Bake for 50 to 60 minutes. The edges should look set, but the center should still have a slight jiggle when gently shaken.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, for the best creamy texture.
  10. Run a thin knife around the edge before releasing the springform side. Slice and serve this easy cheesecake dessert.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting.
  • To prevent cracking during baking, place the springform pan in a larger roasting pan and add hot water halfway up the sides of the springform pan to create a water bath.
  • If you prefer a different base, substitute the graham cracker crust with an Oreo crust using crushed Oreo cookies instead of graham crackers.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-chip-cheesecake-recipe/