Chocolate Chip Cheesecake  With Chocolate Ganache

This chocolate chip cheesecake recipe is the ultimate rich and creamy dessert with a thick graham crust, topped with silky chocolate ganache and whipped cream.

Why You Should Try This Recipe:

- Makes extra graham cracker crust so that we can press the crust up the sides of the pan and not just the bottom - A beautiful and impressive dessert the whole family will love  - Easy to make ahead and can be stored in the fridge for a few days, or even frozen for a few weeks

Key Ingredients:

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graham crackers - sugar cream cheese - eggs chocolate chips - sour cream vanilla - butter - salt

Let's make it!

This is the ultimate Chocolate Chip Cheesecake recipe.

1

Preheat the oven to 350°F (180°C). Line a 9 inch springform pan with parchment paper. Prepare The Crust: Crush the graham crackers in a food processor, then combine them in a bowl with melted butter and sugar. Stir the mixture together.

2

Press the mixture into the bottom and sides of the prepared springform pan. Flatten the bottom using a measuring cup. Bake for 8 minutes, then set aside.

3

Lower the oven temperature to 325°F (160°C). Wrap the springform pan with two large pieces of foil, covering the seams to protect it.

4

Prepare The Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on high speed until creamy. Add eggs one at a time, mixing between each addition until just incorporated.

5

Add sour cream, vanilla, and salt, and mix until smooth, being careful not to overmix.

6

Fold in the chocolate chips.

7

Pour the mixture into the prepared crust. Optionally, sprinkle a few more chocolate chips on top if not using ganache.

8

Bake The Cheesecake: Prepare a water bath by placing a roasting pan in the oven and placing the cheesecake pan in the middle of it. Pour boiling water around the cheesecake until 1 inch deep. Bake for 55-60 minutes.

9

Turn off the oven, slightly open the door, and let the cheesecake cool in the oven for 1 hour. Then, cool completely at room temperature and chill in the fridge for at least 6 hours or overnight.

10

Prepare The Ganache: In a saucepan, heat the cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir well until smooth. If needed, whisk vigorously to bring it together.

11

Let the ganache cool to room temperature, then pour over the cheesecake and smooth with a spatula.

12

Make The Whipped Cream: In a stand mixer, beat the cold heavy whipping cream, powdered sugar, and vanilla extract until well combined.

13

To pipe whipped cream rosettes, first fill a piping bag fitted with a star tip halfway with the whipped cream. Then, holding the bag at a 90-degree angle, gently squeeze to make small circles, releasing pressure and lifting away to complete each rosette.

14

Sprinkle with mini chocolate chips.

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