Best Chocolate Chip Cheesecake Recipe

Best Chocolate Chip Cheesecake Recipe

Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 3 15

Chill Time: 8

Total Time: 11 40

Servings: slices

Calories: 497kcal

Author: Becky Hardin - Easy Dessert Recipes

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Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Crust

1 cup graham cracker crumbs 142 grams (about 9 cracker sheets)
2 tablespoons granulated sugar 25 grams
4 tablespoons unsalted butter 57 grams, melted (½ stick)

For the Cheesecake

24 ounces cream cheese 681 grams, room temperature (3 bricks)
¾ cup granulated sugar 150 grams
½ teaspoon kosher salt
3 large eggs 150 grams, room temperature
2 egg yolks 28 grams, room temperature
⅓ cup heavy cream 76 grams, room temperature
⅓ cup plain yogurt 76 grams, room temperature
1 tablespoon pure vanilla extract 12 grams
1 cup mini chocolate chips 177 grams

For the Ganache

1 cup chocolate chips 170 grams
½ cup heavy cream 114 grams

Instructions

Preheat oven to 350°F. Make the crust by first combining the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and bring together. Press the crust into the bottom of a 9-inch round springform pan. Place into the oven to bake for 10 minutes.
1 cup graham cracker crumbs, 2 tablespoons granulated sugar, 4 tablespoons unsalted butter
While the crust is baking, make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on high for 4 minutes, until creamy and smooth. Add in the sugar and salt and beat for another 3 minutes. With the mixer still running, add in the eggs and egg yolks, one at a time. Add in the heavy cream, yogurt, and vanilla and mix just until combined. Lastly, fold in the mini chocolate chips.
24 ounces cream cheese, ¾ cup granulated sugar, ½ teaspoon kosher salt, 3 large eggs, 2 egg yolks, ⅓ cup heavy cream, ⅓ cup plain yogurt, 1 tablespoon pure vanilla extract, 1 cup mini chocolate chips
Once the crust has baked, remove from the oven. Increase the oven temperature to 450°F. Pour the cheesecake batter over the hot crust in the springform pan. Place the cheesecake pan into another slightly larger pan, one that is deep enough to hold 2 inches of water. Once the springform pan is inside the other larger pan, fill the secondary pan with enough hot water to come halfway up the side of the springform pan.
Once the oven has come up to temperature, place the cheesecake and water pan into the oven to bake for 15 minutes. Lower the oven temperature to 225°F and bake for 2 hours. Once the 2 hours are up, turn the oven off but do not remove the cheesecake from the oven. Leave the oven door closed and let the cheesecake set in there for 1 hour.
Remove the pans from the oven and then remove the springform pan from the water pan. Let set and come to room temperature, about 1 hour. Once the cheesecake has cooled to room temp, cover with tin foil or plastic wrap and place into the refrigerator for 8 hours or up to overnight.
After the cheesecake has set overnight, make the chocolate ganache. Heat the heavy cream in a microwave safe bowl in the microwave for 1 minute. Pour it over the chocolate chips and let the mixture set for 1 minute to allow the chocolate chips to begin to melt. Stir until the mixture is smooth.
1 cup chocolate chips, ½ cup heavy cream
Run a butter knife around the sides of the cheesecake before releasing the springform pan sides. Place the cheesecake onto a plate or cake stand. Pour the ganache onto the top of the cheesecake and use an offset spatula, rubber spatula, or spoon to spread the ganache over the entire surface and allow it to drip down the sides. If you so desire, you can sprinkle a few mini chocolate chips on top of the ganache.
Place the cheesecake into the refrigerator to allow the ganache to set for 10 minutes. Once it has chilled, remove from the fridge and slice into 10-12 slices and serve.

Notes

Use room temperature ingredients for best results. Allow the ingredients to sit outside of the refrigerator for about 2 hours.
Be sure to use mini chocolate chips in the cheesecake filling as they stay suspended throughout the batter while the regular-sized chocolate chips tend to sink when baking.
Make sure to leave the cheesecake in the oven for an hour with the door shut after turning the oven off to allow it to finish cooking.
Run a butter knife around the sides of the cheesecake before releasing the springform pan sides when taking the cheesecake out of the pan to keep it from sticking to the edges.

Storage: Store cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

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