American cuisine
Easy

Chocolate Chip Cheesecake With Graham Cracker Crust

Chocolate Chip Cheesecake With Graham Cracker Crust
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This chocolate chip cheesecake recipe will definitely satisfy your sweet tooth. It is easy to make and needs only the most basic of ingredients!

Recipe
PRE TIME: 1 hr 30 min
COOKING TIME: 20 min
TOTAL TIME: 1 hr 50 min
2 SERVING
Ingredients:
  • Graham Cracker Crust
  • 3/4 cup Graham Cracker Crumbs
  • tbsp. Butter
  • 2 tbsp. Granulated Sugar
  • 1/8 tsp. Salt
  • Cooking Spray
  • Filling
  • 12 oz. Cream Cheese
  • 1/3 cup Granulated Sugar
  • 1 large Egg
  • 1 large Egg Yolk
  • 1/3 cup Sour Cream
  • 1/8 tsp. Salt
  • 1 tsp. Vanilla Extract
  • 1/2 cup Mini Chocolate Chips
  • Garnish
  • 1/2 cup Melted Chocolate
Directions:
Step 1
Step 1
1
Mix all ingredients together with a wooden spoon or spatula. Squeeze some of the crust together in your hand. If it doesn’t crumble, then move on to the next step. If the crust doesn’t hold together, add a tsp. or so more melted butter and mix well.
Step 2
Step 2
2
Press WELL into pan-sprayed muffin tins, making the crust a little thicker at the edges.
Step 3
Step 3
3
Bake at 170°C / 325°F until crusts start to turn golden brown at the edges, 8-12 minutes. Cool. These can be baked the day before the cheesecakes if desired.
Step 4
Step 4
4
In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar until no lumps of cream cheese remain.
Step 5
Step 5
5
You will have to stop the mixer and scrape down the sides of the bowl and the paddle 3-4 times.
Step 6
Step 6
6
When the mixture is smooth, add eggs, sour cream, vanilla and salt. Mix until fully incorporated and smooth. Add chocolate chips and mix, if using.
Step 7
Step 7
7
Pour filling into cooled crusts. Make sure the filling is evenly distributed.
Step 8
Step 8
8
Bake at 150°C / 300°F 10-15 minutes until the filling is slightly puffed and the color of the batter is lightened and the filling is no longer shiny. If you over bake them, the cheesecakes will crack.
Step 9
Step 9
9
Remove from the oven when baked (the biggest one will just be starting to crack), and cool in the fridge for at least 45 minutes. Run a knife around the edges of the cheesecakes and invert onto a parchment-lined cutting board or sheet pan.
Step 10
Step 10
10
Flip and decorate. Keep up to a week in the fridge.
Step 11
Step 11
11
Enjoy!
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