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Creamy Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A decadent slice of chocolate chip cheesecake with a graham cracker crust, topped with mini chips and chocolate sauce.
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Make a rich and creamy chocolate chip cheesecake with a simple graham cracker crust. This recipe focuses on clear steps to achieve a smooth texture.

Ingredients

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  • 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, room temperature
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. 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 in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, vanilla extract, and salt with an electric mixer until smooth. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, beating just until combined after each addition. Do not overmix the batter once the eggs are added.
  5. Gently stir in the chocolate chips by hand using a spatula.
  6. Pour the filling over the cooled crust in the springform pan.
  7. 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.
  8. Bake for 55 to 70 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the springform ring before slicing.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps in your batter.
  • To avoid cracks, do not overbeat the batter after adding the eggs.
  • The water bath insulates the cheesecake, providing moist, even heat for a creamy texture.

Nutrition

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