Chocolate Chip Cheesecake
There is nothing quite like the classic combination of smooth, tangy cream cheese and rich semi-sweet chocolate. Our Chocolate Chip Cheesecake Supreme takes this duo to new heights. Nestled on a crisp chocolate wafer crust, the filling is incredibly velvety thanks to the addition of sour cream. Every bite is studded with mini chocolate chips, ensuring a perfect chocolate-to-cream ratio in every single forkful.
| Prep Time | Bake Time | Servings |
|---|---|---|
| 20 Minutes | 55 Minutes | 12 Slices |
Ingredients
- For the Crust: 1 cup Chocolate Wafer Crumbs + 3 tbsp Margarine (melted).
- For the Filling: 24 oz Cream Cheese (softened), 3/4 cup Sugar, 1/4 cup Unbleached All-Purpose Flour.
- The Wet Mix: 3 Large Eggs, 1/2 cup Sour Cream, 1 tsp Vanilla Extract.
- The Star: 1 cup Mini Semi-sweet Chocolate Chips.
- Optional Garnish: Whipped cream and fresh mint leaves.
Instructions
- The Base: Preheat oven to 350°F. Combine wafer crumbs and melted margarine. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.
- Creamy Core: In a large bowl, beat cream cheese, sugar, and flour at medium speed until perfectly smooth and well blended.
- Adding Eggs: Add eggs one at a time, mixing well after each addition to ensure a stable structure.
- Final Blend: Gently stir in the sour cream and vanilla. Fold in the mini chocolate chips by hand to keep them intact.
- Baking: Pour the batter over the pre-baked crust. Bake at 350°F for 55 minutes. The edges should be puffed, but the center should still have a slight jiggle.
- Cool & Chill: Loosen the cake from the rim using a knife. Cool completely at room temperature before refrigerating overnight for the best texture.
Nutrition Facts (Per Serving)
| Calories | 445 kcal |
| Total Fat | 32g |
| Sugar | 28g |
| Protein | 7g |
Pro Tips for Success
- Mini is Better: Use mini chocolate chips because they stay suspended in the batter and don't sink to the bottom like larger ones.
- Room Temp Ingredients: Ensure your cream cheese and eggs are at room temperature to avoid a lumpy batter.
- Slow Cool: Don't rush the cooling process! A slow cool helps prevent those dreaded cracks on the surface.
Frequently Asked Questions
Q: Can I use a graham cracker crust instead?
A: Absolutely! While the chocolate wafer crust adds a deep flavor, a traditional graham cracker crust works beautifully too.
A: Absolutely! While the chocolate wafer crust adds a deep flavor, a traditional graham cracker crust works beautifully too.
Q: How do I know when it's done?
A: The edges will be set and slightly browned, while the middle 2 inches should still jiggle slightly when you shake the pan.
A: The edges will be set and slightly browned, while the middle 2 inches should still jiggle slightly when you shake the pan.
Flavor Variations
- Peanut Butter Twist: Swirl in 1/4 cup of creamy peanut butter into the batter before adding the chips.
- Mint Chocolate: Replace the vanilla extract with 1/2 tsp of peppermint extract for a refreshing holiday version.
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