To make it even better, this cheesecake is topped with a decadent chocolate ganache, fresh whipped cream, and even more chocolate chips! This perfect chocolate chip cheesecake recipe is very similar to my classic New York Style Cheesecake, but with even more crispy, buttery graham cracker crust, and a chocolate ganache topping that is ultra decadent and delish! There are quite a few steps to this recipe, but I promise that the time and attention you’ll need to give to this recipe will be well worth it. If you’re looking for a slightly easier cheesecake recipe, try making mini Oreo cheesecakes, or a holiday favorite, my pull apart chocolate chip cheesecake christmas tree! And if you’re looking for an even more decadent cheesecake, make my Reese’s Caramel Cheesecake next.
Why You’ll Love This Recipe
Key Ingredients in Chocolate Chip Cheesecake
Here’s what you need to make this amazing dessert:
Graham Cracker Crust: We’ll blend graham crackers, melted unsalted butter, and sugar together in a food processor to create a rich and crispy crust for the cheesecake. Cream Cheese: Always use full-fat cream cheese for cheesecake recipes. Lower fat substitutes just won’t work as well. Allow the cream cheese to fully soften at room temperature so that it mixes smoothly with the other filling ingredients Eggs: Eggs act as a binder in cheesecake recipes. Let your eggs come to room temperature as well. Sour Cream: Along with the cream cheese, this makes the filling extra smooth and rich. Chocolate Chips: Choose miniature chips to mix into the cheesecake so that there is more chocolate in every bite! You’ll also need semi-sweet chocolate chips to make the smooth ganache topping. Heavy Whipping Cream: This is the second key ingredient to making the perfect ganache, and will be used to make a sweetened whipped cream topping. Vanilla Extract: Choose a good quality pure vanilla extract for this recipe. Vanilla enhances the flavors of the other ingredients and makes this dessert taste like it was made in a fancy bakery.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Chocolate Chip Cheesecake
Whipped Cream for Cheesecake
If you’re planning to serve the cheesecake soon, make a simple sweetened whipped cream by beating cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. But if you need the whipped cream to hold its shape longer, consider making a stabilized whipped cream instead. First, whip together 2 tablespoons of softened cream cheese with the powdered sugar. Then mix in the heavy cream and vanilla extract and mix until stiff peaks form. To pipe rosettes with whipped cream, fill a piping bag fitted with a star tip halfway. Hold the bag at a 90-degree angle, and gently squeeze to make small circles, releasing pressure and lifting away to complete each rosette.
Recipe Tips
Relax! There are quite a few steps to this chocolate chip cheesecake recipe, but if you take your time and follow each one, you’re sure to succeed. Use room temperature ingredients. To get a super smooth and decadent cheesecake filling, be sure that all of your ingredients (cream cheese, sour cream, eggs) are a room temperature. Instead of making ganache, you can top the cheesecake with more mini chocolate chips just before baking. The water bath is important, as it keeps the moisture level in the oven high. Another way to create this moist environment is to place a pan of boiling water on the rack underneath the cheesecake. If (for some reason) you want less crust, reduce the amount of graham crackers to 9-12 full sheets. Make chocolate chip cheesecake bars. Halve the ingredients for the filling, and make the crust with 10 graham crackers, 5 tablespoons butter, and 2 tablespoons granulated sugar, pressed into an 8-inch square pan. Bake the crust for 8 minutes at 350°F/180°C, then fill with filling, bake for 30-35 minutes, and cool. You don’t need to use a water bath for cheesecake bars!
Storing Tips
Chocolate Chip Cheesecake can be stored in the refrigerator in an airtight container for up to 5 days. Cheesecake can also be frozen for up to 2 months. Either freeze the entire pan or freeze individual slices to enjoy later.
Why did my cheesecake crack?
There are a couple of things that could make your cheesecake crack. Overmixing the ingredients, overbaking, or baking without a water bath are the most common ones. Luckily, this cheesecake is topped with a thick layer of chocolate ganache, so you’ll be able to hide any imperfections!
Can I make this recipe with low-fat cream cheese?
I don’t suggest it, but you can technically make this chocolate chip cheesecake recipe with Neufachatel cheese rather than cream cheese. It won’t be quite as creamy, but it will still be good. You definitely should not try to make cheesecake with fat-free cream cheese though, it just won’t work. This Chocolate Chip Cheesecake Recipe is a gorgeous dessert and a tasty twist on a classic. Pin this, and make it for your next dinner party, holiday, or fancy family meal! © Little Sunny Kitchen
