This smooth and creamy chocolate chip cheesecake with graham cracker crust is loaded with chocolate chips, and accented with a graham cracker crust. It is quick and easy to make, and even easier to love. This is a cheesecake recipe to satisfy your sweet cravings but isn’t overwhelmingly sweet.

In college my best friend and I loved to bake often, especially during finals where we were therapy baking through all of the stress of exams and completing final projects that we have been working on all semester. She introduced me to this recipe as a quick bake so that we could get back to work, yet not sacrificing any of the flavors that we were craving!

This chocolate chip cheesecake with graham cracker crust recipe is great for beginner bakers as it is really easy to follow, and if you have kids, this is a great recipe to have them help!

Alright, you ready to get started making this Chocolate Chip Cheesecake with Graham Cracker Crust?! Let’s get baking!

Supplies

rolling pin
gallon-sized ziplock bag
baking spray
9″ Round springform pan
Small, medium and large mixing bowl
Handheld or stand mixer

Directions

This chocolate chip cheesecake with graham cracker crust is a very easy recipe and is great for beginner bakers. About a half-hour before starting to bake you will want to take out your cream cheese so that it can soften. It should be soft and easy to indent with your finger.

Preheat the oven to 300 degrees. Prep your 9″ round springform pan by spraying it with cooking spray around the edges and bottom. Pour about 1 tablespoon flour into the pan and shake to cover all surfaces. Add more flour if needed to thoroughly cover the pan, dump out any excess flour. This step will help prevent the cheesecake from sticking to the pan. Set aside.

First, we will make the crust. Place the crackers into the ziplock bag and squeeze out the air from the bag and zip it closed. Lay the bag flat on the counter, and use the rolling pin to crush the crackers into a fine sandlike mixture.

No rolling pin? Use a small cup and rotate the base in the crackers to crush the crackers.

Place the crushed graham cracker crumbs, sugar, and melted butter into a medium bowl and stir until well combined.

Next, pour the graham cracker mixture into the springform pan. Spread evenly across the pan. Using a spoon or your hands, press the crumbs down to compress the mixture. Set aside.

Now, we will start working on the cream cheese mixture. Place the softened cream cheese in a large mixing bowl. Use a spatula, handheld mixer or stand mixer and beat the cream cheese until fluffy.

Add sweetened condensed milk and continue to beat until smooth.

Then, add eggs and vanilla and mix well. Set the bowl aside for a moment.

Add the chocolate chips and flour to a small bowl and stir together to coat the chocolate chips with the flour. This step is important because it prevents the chocolate chips from sinking to the bottom of the pan. Using a spoon, remove the chocolate chips from the bowl and add 3/4 of the chocolate chips to the cream cheese mixture. Any excess flour in the bowl can be discarded. Give the mixture a gentle stir to incorporate the chocolate chips into the cream cheese filling.

Pour the cream cheese mixture on top of the graham cracker crust. Use a spatula, clean out the bowl and level the cream cheese mixture in the pan. Scatter the remaining chocolate chips on the top of the cheesecake.

Place cheesecake on the center rack and bake for one hour or until cake springs back when touched. Cool to room temperature and cool overnight.

Looking for more chocolate recipes?

Recipe

Chocolate chip cheesecake with graham cracker crust

Author: Melissa
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 12 1x

Print Recipe

Description

This smooth and creamy cheesecake is loaded with chocolate chips, and accented with a graham cracker crust. It is quick and easy to make, and even easier to love. This is a cheesecake recipe to satisfy your sweet cravings, but isn’t overwhelmingly sweet.

Scale

Ingredients

Crust

1/3 cup butter, melted
1/4 cup sugar
1–1/4 cup graham cracker crumbs

Filling

3, 8 ounce packages cream cheese, softened
14 ounce sweetened condensed milk
3 eggs
2 teaspoon vanilla extract
1 cup chocolate chips (more if desired)
1 teaspoon flour

Instructions

1. Soften your cream cheese mixture about 30 minutes before you want to bake.

2. Preheat the oven to 300 degrees. Prep your 9″ round springform pan by spraying it with cooking spray around the edges and bottom. Set aside.

3. Crush your graham crackers. Place the crushed graham cracker crumbs, sugar, and melted butter into a medium bowl and stir until well combined.

4. Pour the graham cracker mixture into the springform pan. Spread evenly across the pan. Using a spoon or your hands, press the crumbs down to compress the mixture. Set aside.

5. Place the softened cream cheese in a large mixing bowl. Use a handheld or stand mixer and beat the cream cheese until fluffy. Add sweetened condensed milk and continue to beat until smooth. Then, add eggs and vanilla and mix well. Set the bowl aside for a moment.

6. Add the chocolate chips and flour to a small bowl and stir together to coat the chocolate chips with the flour. Using a spoon, remove the chocolate chips from the bowl and add 3/4 of the chocolate chips to the cream cheese mixture. Any excess flour in the bowl can be discarded. Give the mixture a gentle stir to incorporate the chocolate chips into the cream cheese filling.

7. Pour the cream cheese mixture on top of the graham cracker crust. Use a spatula, clean out the bowl and level the cream cheese mixture in the pan. Scatter the remaining chocolate chips on the top of the cheesecake.

8. Place cheesecake on the center rack and bake for one hour or until cake springs back when touched. Cool to room temperature and cool overnight.

Notes

Will stay good for up to 5 days in the fridge if wrapped tightly in seran wrap.

Category: Desserts

Keywords: chocolate chip cheesecake with graham cracker crust

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Until next time, bake on!