Chocolate Chocolate Chip Cheesecake
This Chocolate Chocolate Chip Cheesecake is a decadent delight! Creamy, chocolatey, and studded with chocolate chips, it’s a must-try for chocolate lovers.
Servings: 8 servings
Ingredients
For the Crust:
- 3 tablespoons butter melted
- 1 cup finely crushed wafer cookies
- 2 tablespoons granulated white sugar
For the Filling:
- 32 ounces cream cheese at room temperature
- 1 cup granulated white sugar
- 4 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup miniature semi-sweet chocolate chips
- 8 ounces chopped semi-sweet chocolate melted
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the finely crushed wafer cookies, granulated sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand. Press this mixture firmly into the bottom of a greased springform pan to form an even layer. Bake the crust for 10 minutes, then allow it to cool completely.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it becomes smooth and creamy. Gradually add in the sugar, mixing until well combined. Next, add the eggs one at a time, mixing on low speed after each addition just until incorporated. Be careful not to overbeat; you want to keep the mixture light and airy.
- Add the sour cream and vanilla extract to the cream cheese mixture, beating until just blended. Gently fold in the melted chocolate until the mixture is uniform in color. Finally, stir in the miniature chocolate chips to ensure they are evenly distributed throughout the filling.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles. This will help prevent cracks from forming during baking.
- Place the filled springform pan in the preheated oven and bake for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps to prevent cracks.
- Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then, refrigerate it for at least 4 hours or overnight for the best texture. When ready to serve, garnish with fresh raspberries and chocolate curls, if desired. Slice, serve, and enjoy!
Equipment
- Springform Pan
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
- Measuring cups and spoons
- Oven thermometer
Notes
- For best results, chill the cheesecake overnight to enhance the flavors.
- Feel free to experiment with different types of cookies for the crust.
- Store leftovers in the refrigerator for up to 5 days.