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chocolate chip cheesecake

Chocolate Chip Cheesecake

5 from 1 vote
A rich and creamy homemade cheesecake studded with mini chocolate chips and baked over a buttery chocolate cookie crust. Slowly baked in a water bath for a perfectly smooth, crack-free finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs Finely crushed
  • 6 tablespoons unsalted butter Melted
  • 32 ounces cream cheese Full fat, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup sour cream Room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs Room temperature
  • 1 ½ cups mini chocolate chips Divided use

Equipment

  • 1 springform pan 9-inch size
  • 1 stand mixer Or hand mixer
  • 1 roasting pan For the water bath
  • 1 Aluminum foil Heavy duty, to wrap the pan

Method
 

  1. Combine the chocolate cookie crumbs and melted butter in a bowl until moist.
    mixing chocolate cookie crust
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
    pressing cheesecake crust into pan
  3. Beat the softened cream cheese and sugar on medium speed until completely smooth.
    beating cream cheese and sugar
  4. Stir in the sour cream and vanilla extract just until combined.
  5. Whisk in the eggs one at a time on low speed until just blended.
    whisking eggs into cheesecake batter
  6. Fold in one cup of the mini chocolate chips gently with a spatula.
  7. Pour the batter over the crust and sprinkle the remaining chips on top.
  8. Bake in a water bath at 325°F for 65 minutes until the center slightly jiggles.

Nutrition

Serving: 150gCalories: 480kcalCarbohydrates: 42gProtein: 8gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 125mgSodium: 310mgPotassium: 150mgFiber: 2gSugar: 31gVitamin A: 1100IUCalcium: 80mgIron: 2mg

Notes

Always use room temperature cream cheese to avoid lumps in your filling. Cool the cheesecake gradually in the oven to prevent the top from cracking.

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