This classic cheesecake version is made with a graham cracker crust and is filled with mini chocolate chips. I topped mine with a layer of chocolate and sprinkled on additional chocolate chips.
I guess it’s chocolate chip cheesecake week here at Eva Bakes! I just shared a chocolate chip cheesecake with you earlier, but that version utilized a can of sweetened condensed milk. The resulting cheesecake has a different texture than traditional cheesecakes. While that one was good, I needed to do a taste test and try a classic version. You know, the traditional cheesecakes that are light and fluffy!
Thankfully, this cheesecake was very easy to assemble. I did not pre-bake my crust and left out a few ingredients from the original recipe. In the end, the cheesecake was very good. Sadly, I ran out of heavy cream and could not add a chocolate ganache on top, so I improvised. I melted some butter with chocolate chips, spread it on top of my baked cheesecake and called it a day.
So which one was better? Well, the other cheesecake was slightly easier to make, but not by much. It made a smaller (thinner) dessert and wasn’t quite as fluffy. This one was a tad more involved but the extra ingredients were worthwhile. I guess the answer is: it depends. If you’re in a need of a cheesecake that isn’t as time-consuming yet you’re willing to sacrifice on the height and fluffiness, go with this recipe. Otherwise, the recipe below is for a classic, all-cream-cheese version that you can’t go wrong with.
Husband’s rating: 3.5 out of 5
Addie’s rating: 4 out of 5
My rating: 3.5 out of 5
Chocolate chip cheesecake
- 1 and ¼ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 3 Tablespoons unsalted butter melted
- 3 8-ounce packages cream cheese room temperature
- ¾ cup plus 1 and ½ Tablespoons granulated sugar
- 1 3.5 ounce container plain Greek yogurt
- 1 Tablespoon vanilla extract
- 3 large eggs
- 1 cup mini chocolate chips
- Preheat your oven to 325°F. Grease a 9" or 10" springform pan and set aside.
- In a medium sized bowl, mix together the graham cracker crumbs, sugar and melted butter for the crust. Mix well until it resembles wet sand. Press the crumbs up the sides of the pan and on the bottom of the pan. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the cream cheese on medium speed until smooth and fluffy, about 2 minutes.
- Add the sugar and beat until well incorporated, another 1-2 minutes.
- Add the vanilla and Greek yogurt until just combined.
- Turn the mixer to low and add in the eggs, one at a time, until everything just comes together. Do not over mix or else you will build in air into your cheesecake (air = cracked cheesecake).
- Gently fold in the mini chocolate chips. Transfer your batter into your prepared baking pan with the crust.
- Bake in your preheated oven for about 1 hour or until the top starts to turn golden and the crust starts to pull away from the sides of the pan. The center may still be a bit jiggly, and that's OK.
- Allow the cheesecake to come to room temperature before placing in the refrigerator to chill completely, at least 6 hours and up to overnight.
- If desired, you can top with a chocolate ganache, whipped cream and/or more chocolate chips. I ran out of heavy cream so I melted some butter and chocolate chips together and poured it on top. Then I decorated with additional chocolate chips.
- Slice and enjoy!