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Ultra-Creamy Baked Chocolate Chip Cheesecake with Graham Cracker Crust

A close-up slice of creamy chocolate chip cheesecake with a graham cracker crust.
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Make this rich, creamy chocolate chip cheesecake from scratch. It features a buttery graham cracker crust and a smooth filling loaded with melty chocolate chips, making it a perfect crowd-pleaser for any gathering.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 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 until combined. 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. Prepare the filling: In a large bowl using an electric mixer, beat the softened cream cheese until completely smooth. Scrape down the sides of the bowl.
  4. Beat in the 1 1/2 cups of sugar, vanilla extract, and salt until just combined. Do not overmix.
  5. Add the eggs one at a time, beating on low speed after each addition until the yolk disappears into the batter. Mix only until incorporated.
  6. Gently fold in the chocolate chips using a spatula.
  7. Pour the cheesecake batter over the cooled crust in the springform pan.
  8. 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.
  9. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  10. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  12. Chill the chocolate chip cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at true room temperature before starting.
  • If you prefer cheesecake bars, press the crust into a greased 9×13 inch baking pan and bake the filling for 40 to 50 minutes.
  • To prevent the chocolate chips from sinking, toss them lightly in a tablespoon of flour before folding them into the batter.

Nutrition

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