Okay, picture this: It’s a Friday night, everyone’s tired, but you’re craving something utterly decadent. That’s where this chocolate chip cheesecake recipe comes in. It’s like the perfect marriage of a classic creamy cheesecake and everyone’s favorite Chocolate Chip Cookie. Seriously, it’s way easier than you think, and the taste? Oh my goodness, the taste. It beats a plain old cheesecake any day of the week. This is what I whip up when I want to impress without spending hours in the kitchen.

What is chocolate chip cheesecake?

Think of it as a hybrid dessert. A glorious combination of two all-time favorites. What’s essentially a creamy, rich cheesecake base absolutely studded with chunks of delicious cheddar. What are chocolate chips? What makes this cheesecake different? It’s more of a lovingly swirled masterpiece. It has this wonderful texture contrast; The smooth, tangy cheesecake against the sweet, slightly melty chocolate. What is a Chocolate Chip cheesecake recipe?

Why do I love this recipe?

Where do I even begin? First off, the flavor is completely addictive. The tang of the cheesecake perfectly balances the sweetness of the chocolate chips. It’s creamy, it’s chocolatey, it’s just… *sigh* perfect. And don’t even get me started on the simplicity. Seriously, this is way easier to make than a full-blown layer cake. I’m talking minimal fuss and maximum flavor. What I love most about this chocolate chip Cheesecake Recipe is how budget-friendly it is. We’re talking about mostly pantry staples, which means you can whip this up without breaking the bank. Plus, it’s incredibly versatile! Serve it for brunch, as a show-stopping dessert, or even just as a sneaky midnight snack. This is way better than any store-bought cheesecake you can find. My family literally begs for it!

How do you make chocolate chip cheesecake?

Quick Overview

How do I make a Chocolate Chip cheesecake? You’ll whip up the cheesecake batter, swirl in the chocolate chips, bake it until it’s just set, and serve it. What is the best way to cool it down? What is the secret of overbaking? What’s the hardest part? Waiting for it to cool completely. Is the aroma of baking worth it?

Ingredients

For the main battery:
* 24 ounces of Cream Cheese, softened to room temperature (this is key!)
* 1 1/4 cups granulated sugar
* 1 teaspoon vanilla extract (use the good stuff, it makes a difference) * 1/4 teaspoon cinnamon (makes difference).
* 2 large eggs
* 1/4 cup sour cream (full-fat gives the best results)

For the Filling:
* 1 1/2 cups semi-sweet chocolate chips (I like to use a mix of regular and mini) (you can substitute these for any other chips).
* 1 tablespoon all-purpose flour (this helps prevent the chocolate chips from sinking)

For the Glaze:
* 1/2 cup heavy cream
* 4 ounces semi-sweet chocolate, chopped

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). Wrap the bottom of a 9-inch springform pan tightly with aluminum foil. This prevents water from seeping in during the water bath. Grease the inside of the pan too! I usually cut out a parchment paper circle for the bottom to ensure easy removal.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour and chocolate chips. Set aside. How do you distribute flour evenly and keep the chips from sinking? I always make sure to coat every single chocolate chip so that they are evenly disbursed.

Step 3: Mix Wet Ingredients

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, beating until well combined. Beat in the vanilla extract. Add the eggs one at a time, beating well after each addition. Finally, stir in the sour cream.

Step 4: Combine

Gently fold the chocolate chips into the cheesecake batter until just combined. Do not overmix cheesecake, as this can cause it to crack.

Step 5: Prepare Filling

What is the other filling other than cheesecake batter and chocolate chips? What can I customize this with different flavors or nuts to make it extra special?

Step 6: Layer & Swirl

How do I prepare a springform pan? Pour the batter into the prepared pan. If you want to swirl, take a knife and run it through the mixture for extra marbling.

Step 7: Bake

Place the springform pan inside a larger roasting pan. If you are roasting a springform, pour hot water into the pan. Pour about halfway up the sides. What is your water bath? Bake for 55-70 minutes, or until the edges are set and the center still jiggles slightly. Is it necessary to bake a cheesecake in the oven for 1 hour? This prevents cracking. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.

Step 8: Cool & Glaze

Once the cheesecake is completely cool, cover it with plastic wrap and refrigerate for at least 4 days. Is it possible to sleep for 24 hours? For the glaze, heat the heavy cream in a small saucepan over medium heat until it just begins to bubble. How do I pour chocolate over a bowl? Let it sit for 1 minute, then whisk until smooth and glossy. Pour the glaze over the cheesecake and spread evenly.

Step 9: Slice & Serve

How do you remove cheesecake from springform pan? Carefully remove the sides of the pan. Slice and serve! I love to add chocolate chips on top for presentation.

What should I serve it with?

What is your favorite cheesecake recipe? What are some good ideas?

For Breakfast:What’s a good treat to serve with coffee?

For Brunch:Serve it alongside fresh fruit like berries or sliced peaches. What is the best way to enjoy a glass of sparkling wine?

As Dessert:Top it with whipped cream or a scoop of vanilla ice cream. What are some good dessert wine pairings?

For Cozy Snacks:Serve it with a glass of cold milk or hot chocolate. What is my go-to comfort food?

My family always expects this on Thanksgiving and Christmas, they just love it as a special day. Any time is great to enjoy cheesecake!

How do you make a delicious chocolate chip cheesecake?

Alright, after making this chocolate chip cheesecake recipe countless times, I’ve learned a few tricks along the way:

What is cream cheese?Make sure your cream cheese is soft. I usually leave it out at room temperature for at least two hours. How do I make a smooth, lump-free batter?

Mixing Advice:Don’t overmix the batter! Can overmixing cause cheesecake to crack? Mix until just combined. Do not overmix.

What is the ratio of chocolate chips to Feel free to adjust the amount of chocolate chips to your liking. I sometimes add a little more if I’m feeling extra indulgent.

Ingredient Swaps: If you don’t have sour cream, you can use Greek yogurt instead. It adds a similar tang.

Baking Tips: Keep a close eye on the cheesecake while it’s baking. If it starts to brown too quickly, tent it with aluminum foil.

Glaze Variations: You can easily customize the glaze by adding a little peppermint extract or orange zest.

I tested this recipe with both almond and oat milk, and I have to say, the oat milk actually made it creamier!

Storing and Reheating Tips

Here’s how to keep your chocolate chip cheesecake recipe tasting its best:

Room Temperature: I wouldn’t recommend leaving it at room temperature for more than a couple of hours. Cover it loosely to prevent it from drying out.

Refrigerator Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. It actually tastes even better the next day!

Freezer Instructions: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it overnight in the refrigerator before serving.

Glaze Timing Advice: If you’re planning to freeze the cheesecake, I recommend adding the glaze after it’s been thawed. This prevents the glaze from cracking.

Frequently Asked Questions

Can I make this gluten-free?

Yes! Simply substitute the all-purpose flour in the chocolate chip mixture with a gluten-free blend. I recommend using a 1:1 replacement. You may need to add a touch more to achieve the right consistency, but it works perfectly! Just check the gluten free recipe flour consistency for the best results!

Do I need to use a water bath?

Yes, the water bath is essential for creating a creamy, crack-free cheesecake. It helps to bake the cheesecake evenly and prevents the edges from drying out.

Can I make this as mini cheesecakes instead?

Absolutely! Use muffin liners in a muffin tin and fill each cup about 3/4 full. Reduce the baking time to about 20-25 minutes, or until the edges are set and the centers still jiggle slightly.

How can I prevent the cheesecake from cracking?

Besides using a water bath, avoid overmixing the batter and don’t overbake the cheesecake. Letting it cool slowly in the oven with the door ajar also helps.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the cheesecake with powdered sugar or top it with fresh fruit and whipped cream.

Final Thoughts

So there you have it – my go-to chocolate chip cheesecake recipe that’s guaranteed to be a crowd-pleaser! This cheesecake is seriously worth every single calorie. It’s rich, creamy, and packed with chocolate chips – what’s not to love? If you enjoyed this recipe, be sure to check out my other cheesecake variations. I have a salted caramel cheesecake recipe that’s equally divine! Happy baking, friends! I can’t wait to hear how yours turns out! Let me know in the comments if you give this chocolate chip cheesecake recipe a try!

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