Easy Chocolate Chip Cheesecake Recipes

Hey there, fellow food adventurers! So, here’s the deal: today, I’m spilling the beans on a recipe that’s kind of a big deal in our house — Easy Chocolate Chip Cheesecake Recipes. It’s got this whole creamy-crunchy thing going on that somehow makes your mouth do a happy dance. I mean, who can say no to cheesecake, especially when there are chocolate chips thrown into the mix? Trust me, this is the one dessert that won’t last long on your counter.

So, this cheesecake has become like that super cozy sweater you want to wear all the time. Seriously, every time I whip this up, my husband lights up like he won the cheesecake lottery. And my kids? Oh, they’re pros at sneaking bites right out of the fridge. It’s now our go-to treat for game nights, birthday parties, or just because it’s Wednesday and life needs a little sugar.

Why You’ll Love This Easy Chocolate Chip Cheesecake Recipes

1. No-fuss and seriously forgiving. I once forgot to buy sour cream, and guess what? It still tasted epic.
2. Chocolate chips… in cheesecake. Do I need to say more?
3. It’s like a hug for your soul on those days when adulting is hard.
4. Leftovers? Yeah, right.

How to Make It

Alright, so picture this: you’re in the kitchen with maybe some music playing, or the kids are building a pillow fort nearby — either way, it’s just you, a bowl, and this cheesecake adventure. First, crank up the oven to 350°F (which is like the magic number), and while that’s happening, you crush some delicious cookies for the crust situation. No judgment if you sneak a couple while you’re at it. Mix them up with melted butter until it feels like wet sand, and press it down into your pan — I like using my hands because it’s fun and messy.

Then, we make the creamy stuff. Cream cheese and sugar have a meeting with your mixer; be sure to make them real smooth. Add in eggs one at a time because they have trust issues and don’t like being rushed. Oh, and don’t forget to gently fold in those chocolate chips — it’s like tucking them in under a cozy cheesecake blanket. Pour it all over your crust and pop it in the oven, crossing fingers while trying not to peek too often.

Ingredient Notes

– **Cream Cheese**: If this isn’t at room temperature, it takes forever to mix. Trust me, I learned the hard way.
– **Sugar**: You can tone it down for less sweetness if you want, but then again…why would you?
– **Chocolate Chips**: Use the good stuff. Or whatever’s in the pantry because sometimes you just need cheesecake STAT.

Recipe Steps

1. Preheat oven to 350°F and prepare your graham cracker crust.
2. Mix softened cream cheese until smooth, then add sugar and eggs one at a time.
3. Fold in chocolate chips and pour over the crust.
4. Bake and then let cool before serving. Try not to eat it all at once.

What to Serve It With

Tips & Mistakes

Avoid opening the oven all the time. I know, I know, but your cheesecake needs its zen zone to bake properly.

Storage Tips

Store your cheesecake in the fridge. Cold slices are fair game for breakfast — think of it as a grown-up Pop-Tart, no judgment here.

Variations and Substitutions

Try adding a dash of vanilla or almond extract for a fancy twist. And if you’re out of chocolate chips, well, maybe it turns into a plain cheesecake, but that’s still a win.

Frequently Asked Questions

Easy Chocolate Chip Cheesecake Recipes

This creamy and classic chocolate chip cheesecake is simple to make and perfect for any occasion. Rich, smooth, and loaded with chocolate chips in every bite!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups graham cracker crumbs
• ▢ 0.5 cups unsalted butter, melted
• ▢ 24 oz cream cheese, softened
• ▢ 1 cup granulated sugar
• ▢ 3 large eggs
• ▢ 1 cup sour cream room temperature
• ▢ 2 tsp vanilla extract
• ▢ 1.5 cups semi-sweet chocolate chips

Instructions

Preparation Steps

• Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
• Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the pan to form the crust.
• In a large bowl, beat cream cheese until smooth. Add granulated sugar and mix well.
• Add eggs one at a time, beating after each addition. Stir in sour cream and vanilla extract until combined.
• Gently fold in the chocolate chips.
• Pour the batter over the crust in the springform pan. Bake in preheated oven for 55-60 minutes until center is almost set.
• Turn off oven and leave cheesecake inside with door slightly open for 1 hour to cool gradually.
• Refrigerate cheesecake for at least 4 hours before serving.

Notes

For best results, use full-fat cream cheese and do not over mix the batter to avoid cracks. Serve chilled with fresh berries if desired.