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Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A close-up of a thick slice of creamy chocolate chip cheesecake on a white plate.
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A recipe for a 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 cup sour cream
  • 3 large eggs
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, vanilla extract, and sour cream until fully incorporated. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Gently fold in the chocolate chips. Pour the batter over the cooled crust.
  5. Bake using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  8. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • For a smoother texture, let your cream cheese sit at room temperature for at least one hour before starting.
  • If you prefer an Oreo crust, substitute 1 3/4 cups of finely crushed Oreo cookies for the graham crackers.
  • To prevent cracks while cooling, avoid sudden temperature changes after baking.

Nutrition

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