Chocolate Chip Cheesecake
Creamy vanilla cheesecake dotted with chocolate chips fills a crisp chocolate cookie crust.
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Servings: 10 servings
Calories: 917kcal
Ingredients
Chocolate Cookie Crust:
- 2 boxes chocolate cookie wafers - Simple Mills Gluten-free Chocolate Brownie Thins or similar
- 2 tablespoon granulated sugar
- 6-8 tablespoon melted butter
Chocolate Chip Cheesecake:
- 3 pkgs full fat cream cheese - 8-ounce each
- 8 ounce full fat sour cream
- 1 ½ cups granulated sugar
- 1 cup heavy whipping cream
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mini chocolate chips
- 3 pints fresh berries - rinsed and dried for topping
- 1 tablespoon powdered sugar - optional topping
Instructions
- Preheat the oven to 350 degrees.
- Line a 10” springform pan with parchment paper on the bottom & sides.
- Combine the cookies & sugar in a food processor and pulse until small crumbs form. Drizzle in the melted butter 1 tablespoon at a time until it comes together like damp sand. When pressed, it will hold against the side of the container.
- Then press the cookie crumb mixture evenly into the bottom and up the sides of the pan as far as the crumbs allow.
- Wipe off the blade and inside of the food processor with a clean paper towel to remove the crumbs. Then process the cream cheese, sour cream, heavy cream, sugar, eggs, and vanilla until smooth in the same food processor.
- Scrape down the sides then turn the mixer up to a high speed to whip a little air into the mixture.
- Add the chocolate chips, only pulsing a time or two to mix without crushing the chips. Or stir them in by hand.
- Wrap the bottom of the springform pan in a layer of aluminum foil, to prevent water from leaking into the pan & soaking the crust. Place this in a larger and deeper pan to create a water bath.
- Pour the filling into the crust. Transfer the water bath set up to the pre-heated oven.
- Fill the outer pan with water until it comes halfway up the side of the aluminum wrapped springform pan. Loosely cover the top of the cheese cake with a piece of aluminum foil to prevent it from burning, while still keeping it loose enough to allow plenty of air flow for steam to vent from the cheesecake as it bakes.
- Bake until slightly puffed in the center and just barely set, approximately 2.5 hours. Reduce baking time for a larger diameter pan. Increase baking time for a smaller diameter pan.
- Remove from the oven, let it cool at room temp for an hour if possible, then cover it loosely and let it chill through for several hours or overnight in the refrigerator. Letting it cool at room temp for a bit will prevent excess condensation.
- Release the cake from the springform pan. Remove the parchment paper lining. Then transfer to a serving plate. Top with fresh berries and a generous sprinkle of powdered sugar if the berries are too tart.
- The Chocolate Chip Cheesecake can be stored covered in the fridge for up to a week.
Notes
*for a lighter, less dense cheesecake, whip the heavy cream separately in a large mixing bowl then fold in the remaining filling and chocolate chips.
*If you don't have a 10" spring form pan and need to use a different size, this will impact the bake time significantly. You may need to increase the baking time by 30 minutes or more for each inch smaller the pan is. Larger diameter pans will bake faster.
Nutrition
Nutrition Facts
Chocolate Chip Cheesecake
Amount per Serving
Calories
917
% Daily Value*
Fat
59
g
91
%
Saturated Fat
34
g
213
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
185
mg
62
%
Sodium
440
mg
19
%
Potassium
379
mg
11
%
Carbohydrates
90
g
30
%
Fiber
11
g
46
%
Sugar
67
g
74
%
Protein
11
g
22
%
Vitamin A
1780
IU
36
%
Vitamin C
38
mg
46
%
Calcium
199
mg
20
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.