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Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream Recipe

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4.2 from 24 reviews

This Creamy Chocolate Chip Cheesecake features a rich, smooth cheesecake filling studded with mini chocolate chips, resting on a buttery graham cracker crust. Topped with a generous swirl of homemade whipped cream and extra mini chips, this dessert is baked in a water bath for the perfect silky texture and an irresistible flavor combination that’s sure to delight any chocolate lover.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs (about 10 full crackers)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3/4 cup mini chocolate chips

Topping

  • 1 cup homemade whipped cream (or store-bought whipped cream)
  • 1/4 cup mini chocolate chips, for garnish

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (162°C). Grease an 8-inch springform pan. In a food processor or by hand, crush the graham crackers into fine crumbs. In a large bowl, combine the graham cracker crumbs with 1/4 cup granulated sugar, then add the melted butter, mixing until all crumbs are moistened. Press the mixture evenly into the bottom and slightly up the sides of the prepared pan. Bake in the preheated oven for 5 to 8 minutes until slightly golden. Remove from oven and let cool while preparing the filling.
  2. Make the Cheesecake Filling: Using an electric mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed for 2 minutes until smooth and creamy. Add 3/4 cup granulated sugar and beat again on low-medium speed for 2 minutes. Add heavy cream, sour cream, and vanilla extract, mixing until fully combined. Add eggs one at a time, mixing each until just incorporated—avoid overmixing to maintain a smooth texture. Gently fold in the mini chocolate chips with a spatula.
  3. Assemble and Bake: Pour the cheesecake batter into the cooled crust. To bake in a water bath, place the 8-inch springform pan inside a larger 9- or 10-inch cake pan. Then place this setup into a large roasting pan, filling the roasting pan with hot water halfway up the sides of the cake pan, ensuring no water seeps into the cheesecake. Bake for 60 to 75 minutes, until the center jiggles slightly when gently shaken. The internal temperature should reach 145°F (63°C) using a thermometer. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
  4. Cool and Chill the Cheesecake: Remove the cheesecake from the oven and water bath, then let it cool on the counter for 45 minutes to an hour. Wrap the springform pan tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set fully.
  5. Add Topping and Serve: Before serving, gently loosen the cheesecake from the side of the pan using an offset spatula and remove the springform ring. Top the cheesecake with fresh homemade whipped cream, piping it decoratively if desired, and sprinkle with additional mini chocolate chips. Store leftover cheesecake in the refrigerator for up to 5 days.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Carefully monitor the cheesecake while baking to avoid cracking; the water bath helps with even baking.
  • Do not overmix the batter after adding eggs to prevent incorporating too much air.
  • Make sure to use a tight-sealing plastic wrap to avoid absorbing fridge odors.
  • Letting the cheesecake chill overnight enhances flavor and texture.

Find it online: https://flavorspath.com/creamy-chocolate-chip-cheesecake-with-mini-chips-and-whipped-cream-recipe/