American cuisine

Easy

Chocolate Chip Cheesecake With Graham Cracker Crust

Name: Chocolate Chip Cheesecake With Graham Cracker Crust
Prep time: 1 hr 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: American
Ingredients: Graham Cracker Crust; 3/4 cup Graham Cracker Crumbs; 3½ tbsp. Butter; 2 tbsp. Granulated Sugar; 1/8 tsp. Salt; Cooking Spray; Filling; 12 oz. Cream Cheese; 1/3 cup Granulated Sugar; 1 large Egg; 1 large Egg Yolk; 1/3 cup Sour Cream; 1/8 tsp. Salt; 1 tsp. Vanilla Extract; 1/2 cup Mini Chocolate Chips; Garnish; 1/2 cup Melted Chocolate

Chef Eve Bergazyn

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Chocolate Chip Cheesecake With Graham Cracker Crust

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Done

This chocolate chip cheesecake recipe will definitely satisfy your sweet tooth. It is easy to make and needs only the most basic of ingredients!

Recipe

PRE TIME: 1 hr 30 min

COOKING TIME: 20 min

TOTAL TIME: 1 hr 50 min

2 SERVING

Ingredients:

Graham Cracker Crust
3/4 cup Graham Cracker Crumbs
3½ tbsp. Butter
2 tbsp. Granulated Sugar
1/8 tsp. Salt
Cooking Spray
Filling
12 oz. Cream Cheese
1/3 cup Granulated Sugar
1 large Egg
1 large Egg Yolk
1/3 cup Sour Cream
1/8 tsp. Salt
1 tsp. Vanilla Extract
1/2 cup Mini Chocolate Chips
Garnish
1/2 cup Melted Chocolate

Directions:

Step 1

Mix all ingredients together with a wooden spoon or spatula. Squeeze some of the crust together in your hand. If it doesn’t crumble, then move on to the next step. If the crust doesn’t hold together, add a tsp. or so more melted butter and mix well.

Step 2

Press WELL into pan-sprayed muffin tins, making the crust a little thicker at the edges.

Step 3

Bake at 170°C / 325°F until crusts start to turn golden brown at the edges, 8-12 minutes. Cool. These can be baked the day before the cheesecakes if desired.

Step 4

In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar until no lumps of cream cheese remain.

Step 5

You will have to stop the mixer and scrape down the sides of the bowl and the paddle 3-4 times.

Step 6

When the mixture is smooth, add eggs, sour cream, vanilla and salt. Mix until fully incorporated and smooth. Add chocolate chips and mix, if using.

Step 7

Pour filling into cooled crusts. Make sure the filling is evenly distributed.

Step 8

Bake at 150°C / 300°F 10-15 minutes until the filling is slightly puffed and the color of the batter is lightened and the filling is no longer shiny. If you over bake them, the cheesecakes will crack.

Step 9

Remove from the oven when baked (the biggest one will just be starting to crack), and cool in the fridge for at least 45 minutes. Run a knife around the edges of the cheesecakes and invert onto a parchment-lined cutting board or sheet pan.

Step 10

Flip and decorate. Keep up to a week in the fridge.

Step 11

Enjoy!