why make this recipe
This Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream is a delightful treat that combines the rich flavors of chocolate and cheesecake in every bite. It is perfect for any occasion, whether it’s a birthday, holiday celebration, or just a sweet indulgence for yourself. The creamy texture, paired with the crunch of the mini chocolate chips and the luscious whipped cream topping, makes it an irresistible dessert. Plus, it’s surprisingly easy to make, ensuring you’ll impress your friends and family with minimal effort.
how to make Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream
Ingredients :
- 125 Grams (1 1/4 Cups) Graham Cracker Crumbs
- 2 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
- 24oz cream cheese, completely softened to room temp.
- 150 Grams (3/4 cup + 1 1/2 Tablespoons) Granulated Sugar
- 3 Tablespoons Heavy Whipping Cream
- 3.5oz (1/3 cup) Sour Cream or Greek Yogurt
- 1 Tablespoon Pure Vanilla Extract
- 3 Large Whole Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
- 130 Grams (3/4 Cup) Mini Chocolate Chips
- 1 Cup Whipped Cream (Homemade or Store-bought)
- Handful of Mini Chocolate Chips for sprinkling on top
Directions :
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add the 150 grams of sugar, heavy whipping cream, sour cream (or Greek yogurt), and vanilla extract, mixing until combined.
- Add the eggs and egg yolk one at a time, mixing until just blended. Fold in the mini chocolate chips.
- Pour the cheesecake filling over the crust.
- Place the springform pan in a larger baking dish filled with hot water, creating a water bath.
- Bake for 55-65 minutes or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle with additional mini chocolate chips.
how to serve Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream
To serve this delicious cheesecake, slice it into wedges with a sharp knife for clean cuts. Place a slice on each plate and add a dollop of whipped cream on top. For an extra touch, sprinkle a few mini chocolate chips over the whipped cream to enhance its appearance and flavor. This cheesecake pairs perfectly with a cup of coffee or a glass of milk.
how to store Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream
To store your cheesecake, cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It can be kept for up to five days if stored properly. If you’d like to store it for longer, consider freezing the cheesecake. Wrap it well and place it in a freezer-safe container. When you’re ready to enjoy it, let it thaw in the refrigerator overnight.
tips to make Creamy Chocolate Chip Cheesecake with Mini Chips & Whipped Cream
- Make sure your cream cheese is at room temperature before mixing; this helps to avoid lumps.
- Don’t overmix the batter, especially after adding the eggs. This will keep the cheesecake from cracking.
- Using a water bath ensures even cooking and helps prevent cracks in your cheesecake.
- For an added layer of flavor, consider adding a teaspoon of instant coffee granules to the batter.
variation
You can customize this cheesecake by using different flavored chips, like butterscotch or peanut butter chips, instead of chocolate chips. You could also add a fruit topping, like berries or caramel sauce, for a unique twist.
FAQs
1. Can I use a different type of crust?
Yes, you can substitute the graham cracker crumbs with crushed Oreo cookies or any other cookie for a different flavor profile.
2. Is it okay to skip the sour cream?
While sour cream adds creaminess and tang, you can replace it with more heavy cream or Greek yogurt if needed.
3. How can I tell if my cheesecake is done?
The cheesecake is done when the center is set but still slightly jiggles. It will continue to firm up while cooling.
Creamy Chocolate Chip Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Gradually add the 150 grams of sugar, heavy whipping cream, sour cream (or Greek yogurt), and vanilla extract, mixing until combined.
- Add the eggs and egg yolk one at a time, mixing until just blended. Fold in the mini chocolate chips.
- Pour the cheesecake filling over the crust.
- Place the springform pan in a larger baking dish filled with hot water, creating a water bath.
- Bake for 55-65 minutes or until the center is set.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and refrigerate for at least 4 hours or overnight.
- Before serving, top with whipped cream and sprinkle with additional mini chocolate chips.
