Chocolate Chip Cheesecake Cake Recipe
Chocolate Chip Cheesecake Cake Recipe combines a buttery graham cracker crust with creamy, smooth cheesecake filled with mini chocolate chips. Baked gently to avoid cracks, it’s finished with a rich chocolate ganache. This dessert offers a perfect balance of textures and flavors—crunchy, creamy, and chocolaty. Ideal for celebrations or special treats, it’s a rewarding bake that brings joy to both the maker and those who enjoy it.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for ganache)
- Baking sheet
- Cooling rack
- Offset spatula or spoon (for spreading ganache)
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake Layer:
- 2 packages 8 oz each cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1/3 cup heavy whipping cream
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup miniature chocolate chips
For the Chocolate Ganache Topping:
- 1/2 cup 3 oz mini semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
Preheat and Prepare Pan:
- Preheat your oven to 325°F (163°C). Lightly grease a 9-inch spring form pan or line the bottom with parchment paper.
Make the Crust:
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared spring form pan. Bake the crust for 10 minutes, then remove from oven and set aside to cool slightly.
Prepare Cheesecake Batter:
- In a large bowl, beat the softened cream cheese with the sugar and salt until smooth and creamy (about 2–3 minutes). Scrape down the sides of the bowl as needed.
Add Eggs and Dairy:
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the sour cream, heavy cream, and vanilla extract until smooth.
Fold in Chocolate Chips:
- Gently fold in the mini chocolate chips using a rubber spatula, being careful not to over mix.
Pour and Smooth:
- Pour the cheesecake batter over the pre-baked crust. Smooth the top evenly with a spatula.
Bake the Cheesecake:
- Place the spring form pan on a baking sheet and bake for 50–55 minutes, or until the center is set but still slightly jingly in the middle. Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside the oven for 1 hour.
Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
Prepare the Ganache:
- In a small saucepan or microwave-safe bowl, heat the heavy cream until steaming but not boiling. Pour it over the mini chocolate chips and let sit for 2–3 minutes. Stir until smooth and glossy.
Top and Serve:
- Spread the ganache over the chilled cheesecake in an even layer. Let it set for about 15 minutes in the refrigerator. Slice and serve chilled. Enjoy!