Chocolate Chip Cheesecake
Introduction
If you love desserts, you’re in for a treat! This Chocolate Chip Cheesecake is creamy, delicious, and perfect for any occasion. Whether it’s a family gathering or just a treat for yourself, this cheesecake will impress!
Why Make This Recipe
Why should you make this Chocolate Chip Cheesecake? It’s easy to prepare and requires common ingredients. Plus, who can resist rich cream cheese and chocolate chips? This dessert is always a hit, and it’s sure to bring smiles to your loved ones!
How to Make Chocolate Chip Cheesecake
Making this cheesecake is simple and fun. Just follow these steps, and you’ll have a delightful dessert ready to enjoy!
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the filling:
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup mini chocolate chips
Directions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and let it cool.
In a large mixing bowl, beat the softened cream cheese until it’s smooth. Slowly add in the granulated sugar and keep mixing until it’s well blended. Don’t forget to add the vanilla extract and mix again!
Add the eggs one at a time. Mix on low speed after each addition just until combined. Make sure not to overmix.
Now fold in the mini chocolate chips gently to keep them nice and intact.
Pour the creamy filling over the cooled crust in the springform pan.
Bake in the preheated oven for 55-60 minutes. The center should be set, and the edges should look lightly golden.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.
How to Serve Chocolate Chip Cheesecake
Serve your Chocolate Chip Cheesecake chilled. You can enjoy it plain or drizzle some chocolate sauce on top for extra indulgence. It also pairs well with fresh berries or whipped cream!
How to Store Chocolate Chip Cheesecake
To store the cheesecake, cover it tightly with plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for up to 5 days, but trust me, it won’t last that long!
Tips to Make Chocolate Chip Cheesecake
- Make sure your cream cheese is soft before mixing for a smooth texture.
- Avoid overmixing once you add the eggs to prevent cracks in the cheesecake.
- You can use other types of chips, like dark chocolate or peanut butter chips, for a twist!
Variation
Feel free to change it up! You can add a layer of caramel on top or even swirl in some peanut butter for a different flavor.
FAQs
1. Can I freeze Chocolate Chip Cheesecake?
Yes, you can freeze it! Wrap it tightly and store in the freezer for up to 2 months. Thaw it in the refrigerator when you’re ready to enjoy.
2. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different. It may not be as creamy.
3. How do I know when the cheesecake is done?
The cheesecake is done when the edges look set, but the center should still have a slight jiggle. It will firm up as it cools.
Chocolate Chip Cheesecake
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- For the filling:
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth. Slowly add in the granulated sugar and keep mixing until it’s well blended. Don’t forget to add the vanilla extract and mix again!
- Add the eggs one at a time. Mix on low speed after each addition just until combined. Make sure not to overmix.
- Now fold in the mini chocolate chips gently to keep them nice and intact.
- Pour the creamy filling over the cooled crust in the springform pan.
- Bake in the preheated oven for 55-60 minutes. The center should be set, and the edges should look lightly golden.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
- Remove it from the oven and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight before serving.