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Creamy Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A perfect slice of chocolate chip cheesecake featuring a creamy filling swirled with chocolate chunks and topped with more chips.
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This recipe delivers a rich, creamy chocolate chip cheesecake set on a simple graham cracker crust. It is an easy dessert that tastes decadent and is perfect for parties or any time you want a satisfying sweet treat.

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
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside bottom 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 medium bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar, vanilla extract, and salt until fully combined and creamy.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter once the eggs are added.
  5. Gently fold in the chocolate chips. Pour the cheesecake batter over the cooled crust in the springform pan.
  6. Bake the cheesecake using a water bath (Bain-Marie) for best results. Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving. This ensures you get that rich cream cheese dessert texture.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at room temperature before you start mixing.
  • If you skip the water bath, watch the baking time closely, as it may cook faster and risk cracking.
  • This recipe makes a fantastic party dessert; chilling overnight truly sets the texture for clean slicing.

Nutrition

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