Chocolate Chip Cheesecake Supreme

Indulge in the ultimate dessert experience with this Chocolate Chip Cheesecake Supreme—a luxurious blend of velvety cream cheese, smooth sour cream, and luscious mini chocolate chips encased in a buttery graham cracker crust. This crowd-pleasing cheesecake is baked to perfection in a water bath, ensuring a silky texture free of cracks. With every bite, you'll savor the perfect balance of creamy sweetness and rich chocolatey goodness. Ideal for special occasions or any moment that calls for indulgence, this decadent cheesecake is refrigerated to enhance its flavor, making it a dessert worth waiting for. Whether you're entertaining or treating yourself, this Chocolate Chip Cheesecake Supreme will steal the spotlight.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 2 cups Graham cracker crumbs
• 0.5 cups Unsalted butter, melted
• 0.25 cups Granulated sugar
• 32 ounces Cream cheese, softened
• 1.25 cups Granulated sugar
• 1 cups Sour cream
• 2 teaspoons Vanilla extract
• 4 units Large eggs
• 1.5 cups Mini semi-sweet chocolate chips
• 2 teaspoons All-purpose flour

Directions

Step 1

Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside tightly with aluminum foil to prevent water from leaking in while baking in a water bath.

Step 2

In a medium bowl, combine the graham cracker crumbs, melted butter, and 0.25 cups granulated sugar. Mix until the crumbs are evenly coated with butter.

Step 3

Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 3 minutes.

Step 5

Gradually add 1.25 cups granulated sugar to the cream cheese, and continue to beat until well incorporated and fluffy.

Step 6

Mix in the sour cream and vanilla extract until smooth.

Step 7

Add the eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing, as this can cause the cheesecake to crack during baking.

Step 8

In a small bowl, toss the mini semi-sweet chocolate chips with the 2 teaspoons of all-purpose flour to prevent them from sinking while baking.

Step 9

Gently fold the floured chocolate chips into the cheesecake batter.

Step 10

Pour the cheesecake batter over the prepared crust in the springform pan, spreading it evenly.

Step 11

Place the springform pan into a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath will help the cheesecake bake evenly and prevent cracks.

Step 12

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still jiggles slightly when shaken.

Step 13

Carefully remove the cheesecake from the water bath and let it cool completely to room temperature on a wire rack.

Step 14

Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture and flavor.

Step 15

To serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan. Slice and enjoy your Chocolate Chip Cheesecake Supreme!

Nutrition Facts

Serving size	(2366.1g)

Amount per serving	% Daily Value*
Calories	8800.3

Total Fat 605.6g	0%
Saturated Fat 358.3g	0%
Polyunsaturated Fat g
Cholesterol 2121.7mg	0%
Sodium 4831.7mg	0%
Total Carbohydrate 791.7g	0%
Dietary Fiber 31.6g	0%
Total Sugars 611.8g
Protein 132.6g	0%

Vitamin D 160IU	0%
Calcium 1727.1mg	0%
Iron 28.6mg	0%
Potassium 2612.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 5.8%

Carbs: 34.6%