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Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A thick slice of creamy chocolate chip cheesecake with a graham cracker crust and chocolate chips on top.
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Follow this recipe to make a rich, creamy baked cheesecake studded with chocolate chips, set on a simple graham cracker crust.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly.
  3. Reduce the oven temperature to 325 degrees F.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, and salt until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Scrape down the sides of the bowl as needed.
  6. Gently fold in the chocolate chips.
  7. Pour the cheesecake batter over the cooled crust.
  8. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan (this creates a water bath).
  9. Bake for 55 to 65 minutes, or until the edges are set and the center jiggles slightly when gently nudged.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack.
  12. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For an easier release, run a thin knife around the edge of the cooled cheesecake before releasing the springform side.
  • If you prefer a chocolate crust, substitute Oreo cookie crumbs for the graham cracker crumbs.
  • To prevent cracking, make sure your cream cheese is fully softened before mixing.

Nutrition

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