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Creamy Baked Chocolate Chip Cheesecake with Easy Graham Cracker Crust

A decadent slice of chocolate chip cheesecake featuring a rich crust, creamy filling with chocolate chunks, and a glossy chocolate ganache topping.
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Make this rich, creamy baked chocolate chip cheesecake using a simple graham cracker crust. It is an easy dessert that delivers decadent, bakery-style results perfect for any gathering.

Ingredients

Scale
  • 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
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. 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 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, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until fully incorporated. Mix in the vanilla extract and salt.
  4. Beat in the eggs one at a time, mixing only until each egg is just combined. 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 using a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches 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 has a slight jiggle.
  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. Let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For an Oreo crust variation, substitute 2 cups of finely crushed Oreo cookies (filling included) for the graham crackers.
  • If you prefer cheesecake bars, press the crust into a greased 9×13 inch baking dish and bake the filling for 40 to 45 minutes. Chill thoroughly before cutting into squares.
  • To achieve the creamiest texture, ensure your cream cheese and eggs are at true room temperature before mixing.

Nutrition

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