Rich, creamy cheesecake loaded with chocolate chips and topped with a glossy chocolate ganache—this show-stopping dessert is a dream for any chocolate lover!
📋 Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup mini chocolate chips
Ganache Topping:
- 1/2 cup halal heavy cream
- 1 cup semisweet chocolate chips
👩🍳 Directions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool while you make the filling.
- Make the cheesecake filling:
- Beat cream cheese until smooth. Add sugar and beat until well combined.
- Add eggs one at a time, mixing just until incorporated. Stir in vanilla and sour cream.
- Fold in mini chocolate chips.
- Pour filling over the crust and smooth the top.
- Bake for 50–60 minutes, or until the center is just set.
- Turn off the oven, crack the door open, and let the cheesecake sit inside for 1 hour.
- Chill in the fridge for at least 4 hours or overnight.
- Make the ganache topping:
- Heat cream in a saucepan or microwave until just simmering.
- Pour over chocolate chips in a bowl and let sit for 2–3 minutes. Stir until smooth.
- Let ganache cool slightly, then pour over chilled cheesecake. Spread evenly.
- Chill again until ganache is set, about 30 minutes.
💡 Tips
- Use a water bath while baking to avoid cracks in the cheesecake.
- For a crunchier base, add crushed chocolate cookies to the crust mix.
- Store leftovers in the fridge, covered, for up to 5 days—or freeze slices for up to 1 month.