Creamy Chocolate Chip Cheesecake recipe

Ingredients

For the crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1 cup mini semi-sweet chocolate chips
• 1 tbsp all-purpose flour (to coat chocolate chips)

Optional topping:

• ½ cup mini chocolate chips (for sprinkling on top)
• Whipped cream or chocolate drizzle, for serving

Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line with parchment paper.
2. Make the crust:
   • In a bowl, combine graham cracker crumbs, sugar, and melted butter.
   • Press firmly into the bottom of the prepared pan.
   • Bake for 8–10 minutes. Remove and let cool while you prepare the filling.
3. Prepare the filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add sugar and vanilla; mix until well combined.
   • Add eggs, one at a time, mixing well after each addition.
   • Toss the chocolate chips with 1 tbsp flour to prevent sinking, then fold them into the batter.
4. Assemble and bake:
   • Pour filling over the cooled crust. Tap the pan gently to release air bubbles.
   • Sprinkle extra mini chocolate chips on top, if using.
   • Bake for 50–60 minutes, or until the center is almost set (a slight jiggle is okay).
5. Cool and chill:
   • Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
   • Transfer to the fridge and chill for at least 4 hours or overnight.
6. Serve:
   • Slice and serve with whipped cream, chocolate sauce, or enjoy as-is!

Let me know if you’d like a no-bake version too!