1. Why did my chocolate chip cheesecake crack?

Cracks in chocolate chip cheesecake usually result from overmixing, sudden temperature changes, or skipping a water bath. Overmixing incorporates too much air, causing the cheesecake to rise and collapse. To prevent this, mix at low speed and stop once ingredients are combined. Additionally, cooling the cheesecake gradually in the oven for 30 minutes before removing it helps avoid cracks.

2. How do I keep the chocolate chips from sinking?

To ensure an even distribution of chocolate chips , toss them in one tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom. Using mini chocolate chips instead of regular-sized ones also helps keep them suspended throughout the cheesecake.

3. Can I make chocolate chip cheesecake without baking?

Yes, a no-bake chocolate chip cheesecake is a great alternative. Instead of eggs, use whipped cream or gelatin to help the filling set. After preparing the crust and filling, refrigerate for at least 6 hours , preferably overnight, for a firm texture. This version offers the same creamy richness without the need for baking.

Chocolate Chip Cheesecake: The Ultimate Guide to a Perfectly Creamy Dessert

Description

This homemade chocolate chip cheesecake is the perfect blend of creamy, tangy cheesecake and sweet chocolate chips, all on a buttery graham cracker crust. A foolproof recipe for a decadent dessert that’s perfect for any occasion.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream or heavy cream
1 cup semi-sweet chocolate chips (plus extra for garnish)
1 tbsp all-purpose flour (to coat chocolate chips)

Optional Toppings:

½ cup chocolate ganache
Whipped cream
Caramel drizzle

Instructions

Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of a springform pan and bake for 8–10 minutes. Let it cool.
Make the Filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Add eggs one at a time, beating at low speed. Stir in vanilla and sour cream.
Add Chocolate Chips: Toss chocolate chips in flour, then fold them into the batter. Pour filling over the cooled crust, smoothing the top.
Bake the Cheesecake: Bake at 325°F (163°C) for 50–60 minutes until the center is slightly jiggly. Turn off the oven and let it rest inside for 30 minutes.
Cool & Chill: Remove from oven, let it reach room temperature, then refrigerate for at least 4 hours (preferably overnight).
Serve & Enjoy: Garnish with extra chocolate chips, chocolate ganache, or whipped cream before serving.

Notes

Use room temperature ingredients for a smoother batter.
To prevent sinking, coat chocolate chips in flour before adding them.
For a crack-free cheesecake, use a water bath during baking.
Refrigerate overnight for the best texture and flavor.
Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Calories: 420
Sugar: 25g
Fat: 30g
Protein: 7 g

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