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Ultimate Chocolate Chip Cheesecake

To me, a plain NY-Style cheesecake is absolutely the ultimate dessert. Swirl in just the right amount of chocolate chips and truly, a slice of heaven awaits. Those that know me well, rarely see me eating sweets. However, I promise you that I do have my moments! And if I do choose to engage in what I call “conscious treating,” it will likely be with a small slice of a divine cheesecake like this one or something devilishly delicious like my Dark Chocolate Oblivion Torte. I have always felt that if you vow to eat healthfully most days, certain celebrations such as Valentine’s Day, birthdays, anniversaries and parties or when you feel like indulging in a special treat… may just be worthy of the splurge. So enjoy!

Yield:about 12 servings
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

  • 9- inch springform pan
  • Butter for greasing pan bottom
  • Foil
  • Roasting pan
  • Boiling water

Crust

  • 2 cups chocolate graham cracker crumbs (about 2 sleeves of crackers or 1 (7.5 ounce box) chocolate graham cracker snacks-see MPM Mini-Bites)
  • 1 1/2 tablespoons sugar I used organic cane sugar
  • 2 teaspoons unsweetened cocoa
  • 5 tablespoons unsalted butter melted
  • Pinch salt

Filling

  • 32 ounces cream cheese room temperature, cut into chunks
  • 1 1/3 cups sugar
  • 2 teaspoons pure vanilla extract
  • Pinch salt
  • 4 large eggs
  • 2/3 cup heavy whipping cream
  • 2/3 cup sour cream
  • 2/3 cup mini chocolate chips tossed with 1 teaspoon flour

Topping

  • 1/2 cup mini chocolate chips additional

Instructions

Make the Crust

  • Preheat oven to 350 degrees F. Wrap outside of pan tightly with foil. (to prevent leakage)
  • Grease bottom of springform pan with butter.
  • In a large bowl, stir together all crust ingredients with a fork until crumbly.
  • Using the back of a measuring cup, press crumbs firmly and evenly onto bottom of pan.
  • Bake crust for 8 minutes. Remove to a rack; let cool.
  • Reduce the oven temperature to 325 degrees F.

Make the Filling

  • In an electric mixer bowl set on medium speed, beat cream cheese for 4 minutes or until smooth and creamy with no lumps remaining.
  • Gradually add sugar, vanilla and salt, beating until well combined.
  • Beat in eggs, 1 at a time, scraping bowl after each addition.
  • Add whipping cream and sour cream, scraping down sides of bowl to ensure all ingredients are incorporated.
  • By hand, fold in 2/3 cup mini chocolate chips.
  • Pour filling into prepared crust. With a spatula, smooth top.
  • Sprinkle cheesecake filling with additional 1/2 cup mini chocolate chips, pushing in slightly.

Baking, Cooling and Chilling

  • Carefully pour boiling water into roasting pan, filling about half-way. Place on bottom rack of oven. (The steam will provide a most environment which helps to prevent the cheesecake from cracking.)
  • Place cheesecake on rack above roasting pan. Bake for 55 to 65 minutes or until firm to the touch and center is still a bit “jiggly.” (Surface of cheesecake may also look a little wet and be lightly browned. This is okay.)
  • Turn off oven. With door partly open, allow cheesecake to remain in the in oven for 1 hour to slowly cool. (prevents cracking)
  • Remove cheesecake to a rack to complete cooling.
  • Cover top of cheesecake pan with foil; refrigerate (with springform ring on for support) for at least 8 hours or until completely chilled. (preferably overnight)

Assembly and Serving

  • For easier slicing, remove cheesecake from refrigerator about 20 minutes prior to serving. Remove springform ring. (If desired, carefully remove pan bottom from cheesecake with a sharp knife or unflavored dental floss using a “sawing” motion.
  • Place cheesecake on a decorative plate; cut into small slices.

Notes

Make Ahead and Storage Tips: this cheesecake keeps extremely well and can be made up to one week ahead. Wrap tightly and refrigerate. Cheesecake may also be frozen for up to 6 months.