A creamy, velvety cheesecake swirled with melty chocolate chips, all nestled in a buttery crust—perfect for celebrations or indulgent desserts!
Ingredients
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs (or Oreo crumbs for a chocolate crust)
- ⅓ cup (75g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
For the Filling:
- 24 oz (680g) cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240g) sour cream or Greek yogurt, room temperature
- 1 tsp vanilla extract
- 1 cup (175g) semi-sweet chocolate chips (plus extra for topping)
- 1 tbsp all-purpose flour (to coat chocolate chips, optional)
Optional Toppings:
- Whipped cream
- Chocolate ganache
- Fresh berries
Instructions
- Prep:
- Preheat oven to 325°F (160°C).
- Wrap the bottom of a 9-inch springform pan with foil to prevent leaks (if using a water bath).
- Make the Crust:
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool slightly.
- Make the Filling:
- Beat cream cheese and sugar until smooth and creamy (no lumps!).
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream and vanilla. Do not overmix (to avoid cracks).
- Toss chocolate chips with flour (this prevents sinking). Fold into the batter.
- Assemble & Bake:
- Pour filling over the cooled crust. Tap the pan to remove air bubbles.
- Sprinkle extra chocolate chips on top (optional).
- Water Bath Method (recommended): Place the springform pan in a larger baking dish. Pour hot water into the larger dish until halfway up the sides of the springform pan.
- Bake 55-65 minutes. The edges should be set, but the center will still jiggle slightly.
- Cool & Chill:
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Remove, run a knife around the edges, and chill uncovered in the fridge for at least 4 hours (overnight is best).
- Serve:
- Top with whipped cream, chocolate ganache, or berries. Slice with a hot knife for clean cuts.
Tips for Success
- Room Temperature Ingredients: Critical for a smooth, lump-free texture.
- Avoid Overmixing: Too much air = cracks!
- No Water Bath? Bake at 300°F (150°C) for 60-75 minutes (less risk of cracking).
- Storage: Refrigerate up to 5 days. Freeze (without toppings) for up to 2 months.
Variations
- Cookie Crust: Use crushed Oreos (no extra sugar needed).
- White Chocolate: Swap semi-sweet chips for white chocolate.
- Swirl It: Add a ripple of Nutella or caramel sauce before baking.
Indulge in every silky, chocolatey bite!
