Impress your friends and family with this show stopping Chocolate Chip Cheesecake recipe. Layered with a classic graham cracker crust, rich chocolate ganache, and a creamy cheesecake filling sprinkled with chocolate chips, this cheesecake is the perfect dessert for a special occasion or holiday celebration.
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I love making cheesecake for special occasions, especially around Christmas time when rich and festive treats are in high demand.
For this recipe, I looked to my favorite cheesecake recipes on the blog–my cherry cheesecake and my cookies and cream cheesecake–for the filling. It’s a classic New York Cheesecake filling made with cream cheese, sour cream, and eggs held in a buttery graham crust.
For this chocolate chip version, I swapped out the lemon juice I typically use and added extra vanilla and a generous sprinkling of mini chocolate chips. And because I wanted this cake to be extra special, I added a hidden layer of fudgy chocolate ganache between the cheesecake layer and the graham cracker crust. Something about adding ganache just transforms a dessert into a special occasion treat! This is the same ganache I use for my mini chocolate bundt cakes, and it comes out perfect every time!
So if you’re thinking about what to make this holiday season for the dessert table, give this cheesecake recipe a try, and make sure to check out my other cheesecake recipes for No Bake Chocolate Cheesecake and my sweet Mini Cheesecake Bites!
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Ingredients
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- Graham crackers – For the graham cracker crust. I like using the honey grahams, but you can use chocolate or any flavor variety you like.
- Melted butter – Unsalted or salted butter works for this recipe. The butter will bind the crust together and keep it from falling apart after baking.
- Brown sugar – This will help bind the crust and make the crust taste like a chocolate chip cookie.
- Kosher salt – I like to add a little coarse Kosher salt to the crust to offset all the sugar. If using salted butter, omit the salt.
- Mini chocolate chips – I love mini semi-sweet chocolate chips for both the filling and the ganache. They’re perfectly sized morsels for popping up throughout the creamy filling.
- Heavy Cream – For the ganache, and also whipped cream to garnish the top of the cheesecake. I prefer heavy cream for this purpose, but heavy whipping cream will work in a pinch.
- Cream cheese – You’ll want to use full-fat cream cheese at room temperature. This will make the cheesecake filling creamy, with the perfect texture, and prevent cracks.
- Sour Cream – Sour cream adds stability, texture, and a nice tang to the cheesecake filling.
- Sugar – For the perfect sweetness.
- Large eggs, room temperature – Eggs keep the filling custardy and smooth and bind the cake together.
- Vanilla extract – For flavor and warmth.
See the recipe card at the bottom of the post for full ingredient amounts.
Instructions
Preheat the oven to 325º and spray a 9” springform pan with cooking spray.
Step 1: Prepare The Chocolate Ganache
Combine the heavy cream and 1 cup chocolate chips in a small bowl and microwave for 1-2 minutes.
Stir until the mixture is melted and smooth. Set aside.
Step 2: Make The Graham Cracker Crust
Crush the graham crackers into fine crumbs. This can be done in a food processor or by placing the crackers in a ziploc bag and rolling over them with a rolling pin.
In a medium bowl, combine the graham cracker crumbs, brown sugar, and salt and mix.
Pour in the melted butter and stir until the crumbs are evenly moistened and clump together when squeezed.
Pour the graham cracker mixture into the prepared pan.
Use a drinking glass with a flat bottom to press the crumbs onto the bottom of the pan and halfway up the sides. Make sure the crumbs are pressed into an even and compact layer.
Pour the ganache over the graham cracker crust and smooth into an even layer. Freeze the crust for 15 minutes while you prepare the cheesecake batter.
Step 3: Prepare The Cheesecake Filling
Add the softened cream cheese to the bowl of a stand mixer. Using, the paddle attachment, beat the cream cheese on medium low speed until smooth, about 30-45 seconds.
Next, add the sour cream and mix until incorporated.
Pour in the sugar and beat until well mixed on medium speed for 15-20 seconds. Once mixed, use a rubber spatula to scrape down the bottom and sides of the bowl.
Turn the mixer down to low speed and add the vanilla extract. Add the eggs one at a time, mixing each egg thoroughly before adding the next. Give the mixing bowl a final scrape and finish mixing on low speed until the batter is smooth.
Remove the bowl from the stand mixer and gently fold in the remaining mini chocolate chips. Make sure to evenly distribute the mini morsels throughout the batter.
Remove the crust from the freezer and pour the cheesecake batter over the ganache and graham cracker crust.
Next, you’ll need to prepare your water bath.
Step 4: Bake Cheesecake In A Water Bath
To make a water bath, grab a 10″ cake pan or a roasting pan. Place the springform pan into a crockpot liner or wrap the bottom and sides of the springform pan in foil to prevent water from getting into the cheesecake.
Place the waterproofed springform pan inside the large cake or roasting pan. Pour warm water into the roasting pan, being careful not to splash water into the cheesecake. Add enough water to the pan so that it comes up to the same height as the batter sitting in the cheesecake pan.
Tip: Sally’s Baking Addiction put out a wonderful tutorial on how to wrap a springform pan in foil.
Carefully transfer the water bath and cake into the oven. Bake cheesecake at 325º for 70-80 minutes.
The cheesecake is done when the sides have risen and the center jiggles but doesn’t look wet. It should jiggle like gelatin, not like a liquid.
Turn off the oven and stick a wooden spoon in the oven door to keep it open a crack. Let the cheesecake cool inside the oven for 1 hour.
Remove the cheesecake from the oven and the hot water bath and allow it to cool to room temperature before transferring it to the refrigerator to chill overnight.
After chilling, run a knife around the edge of the cheesecake and gently release the sides of the pan.
Using a sharp knife, cut into individual slices and serve with whipped cream and additional mini chocolate chips.
Hint: For best results, use room temperature ingredients. This will prevent overmixing, lumps in your batter, and will prevent cracks.
Substitutions
- For a gluten-free cheesecake– you can swap the crushed graham crackers for gluten-free grahams or gluten-free crushed cookie crumbs.
- Springform pan – If you don’t have a springform pan or worry about the water bath leaking into the bottom, use a 9″ cake pan with high sides. You’ll need to line the bottom of the pan with a sheet of parchment paper for easy unmolding. I have instructions on how to make a cheesecake without a springform pan listed in my Cherry Cheesecake recipe.
Variations
- Graham cracker crust – swap the graham crackers for Teddy Grahams, Oreo cookies, or your favorite chocolate chip cookies.
- Chocolate chips – Chop up a bar of semi-sweet, dark chocolate, or milk chocolate instead of using mini chocolate chips.
Make sure to try my Cookies and Cream Cheesecake recipe for a delicious Oreo twist on this cheesecake!
Equipment
- Electric Mixer – I use a stand mixer and a paddle attachment when I’m making cheesecakes this size. If you don’t have a stand mixer, a hand mixer and a large bowl will work too.
- Springform or high sided cake pan – a springform pan is the go-to pan for a classic cheesecake recipe. But if you don’t have one, you can use a 9″ cake pan with high sides as well, see the substitutions section for details.
- Crockpot liner or aluminum foil – Since we’re using a water bath for baking, you’ll need to place the springform pan inside a crockpot liner or wrap the bottom in foil before setting it in the water bath. Otherwise, the water will seep inside the cheesecake.
I love using the plastic crockpot liner because it’s heatproof and always keeps the water from leaking into my springform pan!
Storage
Leftover cheesecake will keep well for up to five days in the refrigerator wrapped in plastic wrap or stored in an airtight container.
The whole cheesecake can be made up to two days in advance.
Pro Tips
- Do not skip the water bath during baking and use full fat cream cheese and sour cream. This is a foolproof way to get your cake to bake evenly and prevent cracks.
- If using Philadelphia cream cheese, the batter may be thinner than if using a store brand of cream cheese. But don’t worry, the cheesecake still comes out super creamy and delicious!
FAQ
Use full fat cream cheese and sour cream. This will provide the perfect texture for your cheesecake and will help prevent cracking. In addition to good ingredients, make sure they are mixed at room temperature. Lastly, bake your cheesecake in a water bath for best results and let the cake cool slowly in the warm oven after baking.
A water bath distributes the heat more evenly around the cake and it allows for a gentler cooking. This will ensure that the sides of the cake are not dried out before the center of the cake is done. The water bath also keeps the moisture in the cake preventing it from getting rubbery or cracking.
I do not. I’ve found that when I cover the cake, condensation still collects and runs down to the crust–regardless of letting it cool to room temperature. This can make the crust soggy, and cause water spots on the top of my cake, so I just don’t bother until after I unmold it.
Yes! You can freeze individual slices or the whole cake. When you’re ready to serve, let the cheesecake thaw in the fridge overnight until soft.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve alongside Chocolate Chip Cheesecake:
📖 Recipe
Chocolate Chip Cheesecake With Ganache
Yield:
10 servings
Prep Time:
30 minutes
Cook Time:
1 hour 20 minutes
Chilling Time:
6 hours
Total Time:
7 hours 50 minutes
Amaze your loved ones with a stunning Chocolate Chip Cheesecake! Layered with a graham cracker crust, fudgy chocolate ganache, and a velvety cheesecake filling studded with chocolate chips, it’s the perfect treat for any special occasion or holiday gathering.
Ingredients
Chocolate Ganache
- 1 cup (6 ounces) semi sweet mini chocolate chips
- ½ cup heavy cream
Graham Cracker Crust
- 14 whole graham crackers, crushed into fine crumbs
- 2 tablespoons brown sugar, packed
- ¼ teaspoon coarse Kosher salt
- ½ cup (1 stick) unsalted butter, melted
Cheesecake Filling
- 24 ounces of cream cheese, room temperature
- ½ cup sour cream, room temperature
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- ¾ cup (4.5 ounces) mini chocolate chips
Instructions
Make the chocolate ganache
- Combine the heavy cream and 1 cup chocolate chips in a small bowl and microwave for 1-2 minutes. Stir until the mixture is melted and smooth. Set aside.
- Preheat the oven to 325º and spray a 9” springform pan with cooking spray.
Make the graham cracker crust
- In a medium bowl, combine the crushed graham cracker crumbs, brown sugar, and salt and mix.
- Pour in the melted butter and stir until the crumbs are evenly moistened and clump together when squeezed. Pour the graham cracker mixture into the prepared pan.
- Use a drinking glass with a flat bottom to press the crumbs onto the bottom of the pan and halfway up the sides. Make sure the crumbs are pressed into an even and compact layer.
- Pour the ganache over the graham cracker crust and smooth into an even layer. Freeze the crust for 15 minutes while you prepare the cheesecake batter. You do not need to bake the crust first.
Prepare the cheesecake filling
- Add the softened cream cheese to the bowl of a stand mixer with the paddle attachment. Beat the cream cheese on medium low speed until smooth, about 30-45 seconds.
- Next, add the sour cream and mix until incorporated.
- Pour in the sugar and beat until well mixed on medium speed for 15-20 seconds. Once mixed, use a rubber spatula to scrape down the bottom and sides of the bowl.
- Turn the mixer down to low speed and add in the vanilla extract. Add the eggs one at a time, mixing each egg thoroughly before adding the next.
- Give the mixing bowl a final scrape and finish mixing on low speed until the batter is smooth.
- Remove the bowl from the stand mixer and gently fold in the mini chocolate chips, distributing the morsels evenly throughout the batter.
- Remove the crust from the freezer and pour the cheesecake batter over the ganache and graham cracker crust.
Baking the cheesecake in a water bath
- Waterproof the springform pan by either wrapping the bottom and sides in foil or placing the springform pan into a crockpot liner.
- Place the waterproofed springform pan inside of a roasting pan or 10″ cake pan. Pour warm water into the larger cake or roasting pan, being careful not to splash water into the cheesecake. Add enough water to the roasting pan so that it comes up to the same height as the batter sitting in the cheesecake pan. Carefully transfer the water bath and cake into the oven.
- Bake the cheesecake at 325º for 70-80 minutes. The cheesecake is done when the sides have risen and the center jiggles but doesn’t look liquidy. Turn off the oven and stick a wooden spoon in the oven door to keep it open a crack. Let the cheesecake cool inside the oven for 1 hour.
- Remove the cheesecake from the oven and hot water bath and allow it to cool to room temperature before transferring it to the refrigerator to chill overnight.
- After chilling, run a knife around the edge of the cheesecake and gently release the sides of the pan. Using a sharp knife, cut into individual slices and serve with whipped cream and additional mini chocolate chips.
Notes
- A 9″ cake pan with high sides can be substituted for a springform pan if you don’t have one, See my Oreo Cheesecake recipe for instructions.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 605Total Fat: 40gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 146mgSodium: 377mgCarbohydrates: 56gFiber: 2gSugar: 42gProtein: 9g
#Chocolate #Chip #Cheesecake #Ganache
