If you’re looking for a dessert that combines creamy indulgence with the delightful sweetness of chocolate chips, this easy chocolate chip cheesecake is your answer. Perfect for any occasion, from casual gatherings to festive celebrations, it is sure to impress your family and friends. The best part? This recipe uses simple ingredients and straightforward steps, making it suitable for bakers of all skill levels.
Why You’ll Love This Cheesecake
Chocolate chip cheesecake merges the classic flavors of New York cheesecake with the decadent taste of chocolate chip cookies. Each slice is dense and rich, yet still surprisingly light, thanks to the fluffy filling. With mini chocolate chips dispersed throughout and a hint of cocoa in the crust, it’s a dessert that truly delivers satisfaction in every bite.
Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs (about 12 full crackers)
- 2 tablespoons unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
For the Filling
- 24 ounces cream cheese (full fat, softened)
- 1 cup sweetened condensed milk
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup mini semi-sweet chocolate chips
- 2 tablespoons all-purpose flour (for chocolate chips)
To Prepare
You likely have most of these ingredients on hand. If not, they are easily accessible at your local grocery store.
How to Make Easy Chocolate Chip Cheesecake
Creating a cheesecake may seem daunting, but this recipe simplifies the process. Follow these steps to craft a rich and delectable chocolate chip cheesecake.
Step 1: Preheat and Prepare
- Preheat your oven to 325°F (160°C).
- Lightly grease a 10-inch springform pan with cooking spray or line it with parchment paper for easy removal.
Step 2: Make the Crust
- Crush the Graham Crackers: Place the crackers in a resealable plastic bag and crush them with a rolling pin or use a food processor until fine crumbs form.
- Combine Ingredients: In a mixing bowl, combine the crushed Graham cracker crumbs, cocoa powder, and sugar. Pour in the melted butter and mix well until the mixture resembles wet sand.
- Form the Crust: Press the crumb mixture firmly into the base of the springform pan and up about 1 inch around the sides. Use the back of a measuring cup for even pressure.
Step 3: Prepare the Filling
- Soften the Cream Cheese: Remove the cream cheese from the fridge and let it sit at room temperature until softened.
- Mix the Filling: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until creamy and smooth.
- Add Condensed Milk: Gradually add the sweetened condensed milk, continuing to beat until fully combined.
- Incorporate Eggs and Vanilla: Add the eggs, one at a time, along with vanilla extract. Beat on low speed until just combined.
- Fold in Chocolate Chips: In a separate bowl, toss the mini chocolate chips with flour. This prevents them from sinking in the batter. Gently fold the chocolate chips into the cheesecake mixture.
Step 4: Assemble and Bake
- Pour the Filling: Carefully pour the cheesecake filling over the prepared crust in the springform pan.
- Level the Top: Use a spatula to spread the filling evenly.
- Add Extra Chocolate Chips: Sprinkle additional mini chocolate chips over the top for added texture and taste.
- Bake: Place the springform pan in the preheated oven and bake for 60 minutes. The cheesecake will appear slightly jiggly in the center, which is normal.
Step 5: Cool and Chill
- Turn off the Oven: After one hour, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for one more hour. This gentle cooling process helps prevent cracks.
- Final Cooling: After an hour, remove the cheesecake from the oven and let it cool on the counter. Once it reaches room temperature, cover it and refrigerate for at least 6 hours, or preferably overnight, to set fully.
Tips for the Best Cheesecake
- Use Room Temperature Ingredients: This ensures easier mixing and a smoother texture in the final product.
- Avoid Overmixing: When incorporating ingredients, mix just until blended to avoid incorporating too much air, which can lead to cracks in your cheesecake.
- Don’t Rush the Cooling: Cooling slowly prevents cracks. Be patient and let the cheesecake cool gradually.
- Consider a Water Bath: If you want extra protection against cracks, consider using a water bath during baking. It creates a moist environment that helps the cheesecake bake evenly.
Storing Your Cheesecake
In the Refrigerator
- Storage: Keep your cheesecake wrapped in plastic wrap or placed in an airtight container. It will stay fresh for about 3-4 days in the fridge.
In the Freezer
- Freezing: You can also freeze your cheesecake for later enjoyment. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It will keep for 4-6 months this way.
- Thawing: When ready to eat, transfer your cheesecake to the refrigerator overnight to thaw.
Creative Variations
Feel free to experiment with flavors and techniques:
- Add Fruit: Top the cheesecake with fresh berries or a fruit compote for a colorful and flavorful twist.
- Change the Chips: Use white chocolate chips, butterscotch chips, or even peanut butter chips for a different flavor profile.
- Add a Topping: Whipped cream or a drizzle of chocolate sauce can elevate your dessert.
This easy chocolate chip cheesecake recipe is a delightful treat you can whip up with ease. Its smooth and creamy texture, combined with the richness of chocolate chips, makes it a dessert that everyone will adore. Whether it’s a family gathering, a potluck, or just a cozy night at home, this cheesecake is sure to become a beloved favorite. Enjoy every slice!
Easy Chocolate Chip Cheesecake Recipe
This chocolate chip cheesecake is perfect for any occasion. It works well for summer BBQs and Christmas parties. It’s rich, creamy, and chocolatey to the max.
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 cups Graham Cracker crumbs
- 1 teaspoon all-purpose flour
- 1/3 cup white sugar
- 3 eggs
- 3 (8-ounce) packages of cream cheese
- 1 cup mini semi-sweet chocolate chips, divided
- 1/3 cup butter, melted
- 1/3 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 325 degrees Fahrenheit (160°C). Grease the bottoms and sides of a 10-inch springform pan.
- Mix the crushed Graham Crackers, cocoa powder, sugar, and melted butter in a small bowl. Use a fork to combine the ingredients until the mixture resembles wet sand.
- Pour the mixture into the bottom of the baking pan. Press it down until it's packed tightly and flat. Press some crumbs up the sides, about 1 inch. Then, place the pan in the refrigerator.
- For the cheesecake batter, beat the room-temperature cream cheese in a large bowl until smooth. You can use a mixer on low or whisk by hand.
- Add the sweetened condensed milk. Mix until it looks glossy.
- Still on low or by hand, gently incorporate the eggs and vanilla. Stop mixing when no streaks of yolk are visible.
- In a separate small bowl, toss 1/3 of the mini chocolate chips in the flour. Then, gently stir the chocolate chip and flour mixture into the cheesecake batter with a spatula.
- Pour the cheesecake batter into the prepared crust. Use a spatula to spread it out.
- Top with the remaining chocolate chips. Place in the oven for 1 hour.
- After 1 hour, turn off the oven. Open the door a crack. Leave the cheesecake to cool in the oven for 1 hour.
- Take the cheesecake out of the oven. Place it on the counter to cool to room temperature.
- Finally, place it in the fridge. Let it sit for 6-12 hours. It will be fully set after that.
