Description
A rich and creamy cheesecake loaded with chocolate chips on a buttery graham cracker crust, combining classic cheesecake smoothness with bursts of chocolate in every bite.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 cups chocolate chips
- 1 tbsp all-purpose flour
Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar; press firmly into the pan to form the crust.
- Bake crust for 10 minutes, then set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Mix in sour cream and vanilla extract.
- Toss chocolate chips with flour and fold into the batter.
- Pour batter over the cooled crust and smooth the top.
- Bake for 50–55 minutes until center is slightly set.
- Turn off oven, crack the door, and let cheesecake cool for 1 hour.
- Refrigerate for at least 4 hours before slicing.
Notes
- Do not overmix to avoid cracks.
- Use room-temperature ingredients for best texture.
- Cheesecake tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American