Chocolate Chip Cheesecake

This decadent chocolate chip cheesecake is the perfect dessert for any occasion! The creamy cheesecake filling is studded with mini chocolate chips, and it’s topped with a rich, velvety ganache for the ultimate indulgence. The combination of smooth, tangy cheesecake and sweet chocolate makes every bite irresistible.

Ingredients
For the Crust:

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 32 ounces cream cheese, room temperature (4 packages)
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ⅓ cup heavy cream
• 1 ¼ cups mini semisweet chocolate chips

For the Ganache:

• 3 ounces mini semisweet chocolate chips
• ¼ cup heavy cream

For Topping:

• Whipped cream (optional)
• Additional mini semisweet chocolate chips (optional)

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C). Wrap a 9-inch springform pan in heavy-duty foil to prevent leaks when using a water bath. Alternatively, place the springform pan inside a 10-inch round cake pan. Lightly spray the springform pan with nonstick cooking spray.
2. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom and about 1 inch up the sides of the springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
3. Make the Cheesecake Filling: In a stand mixer or with an electric mixer, beat the sugar and flour until combined. Add the cream cheese and beat on medium speed for about 2 minutes, scraping the sides of the bowl as needed. Add eggs one at a time, mixing after each addition. Mix in the vanilla and heavy cream, followed by the mini chocolate chips.
4. Assemble and Bake: Pour the cheesecake filling into the prepared crust. Place the springform pan into a 10-inch cake pan and both pans into a large roasting pan. Add boiling water to the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 60-70 minutes until the edges are set, but the center is slightly jiggly.
5. Cool and Chill: Turn off the oven and leave the cheesecake in the cooling oven for 1 hour with the door cracked. Remove from the water bath and cool completely on a rack. Once at room temperature, refrigerate for at least 8 hours.
6. Make the Ganache: In a small saucepan, heat the heavy cream until hot but not boiling. Pour over chocolate chips in a heat-safe bowl and let sit for 5 minutes. Stir until smooth. Let the ganache cool slightly before pouring over the chilled cheesecake. Refrigerate for 1 hour for the ganache to set.
7. Serve: Top with whipped cream and extra chocolate chips if desired. Slice and enjoy!

Notes:

• Refrigerate any leftover cheesecake for up to 5 days.
• For a smoother ganache, you can warm the cream over low heat and stir constantly until melted.

This Chocolate Chip Cheesecake is perfect for celebrating with friends and family!