Step-by-step instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a bowl, combine the chocolate chip cookie crumbs and melted butter. Press this mixture firmly into the bottom of your prepared pan to form a solid crust.
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
- Add the granulated sugar and vanilla extract to the cream cheese, mixing until well blended.
- Incorporate the eggs one at a time, beating on low speed after each addition until just combined.
- Mix in the sour cream until the mixture is smooth and creamy.
- Gently fold in the mini chocolate chips to add that extra chocolatey goodness.
- Pour the creamy cheesecake batter over your crust, spreading it evenly across the surface.
- Bake in the oven for 55-65 minutes. The cheesecake should be mostly set but still have a slight jiggle in the center.
- After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. This helps prevent cracking on the surface.
- Finally, remove from the oven and refrigerate for at least 4 hours or overnight before serving for the best flavor and texture.
Best ways to enjoy it
To serve your chocolate chip cookie cheesecake, consider topping it with a drizzle of chocolate sauce or a sprinkle of whipped cream for an extra indulgent treat. It pairs wonderfully with a scoop of vanilla ice cream or fresh berries, adding bright flavors that cut through the richness of the cheesecake.
Keeping leftovers fresh
If you have any leftovers, store your cheesecake in the refrigerator. It can stay fresh for about 5-7 days. Wrap it tightly with plastic wrap or place it in an airtight container to prevent it from absorbing other odors in the fridge. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap, then placed in a freezer-safe bag for up to 2 months.
Pro chef tips
- Ensure your cream cheese is at room temperature before using it. This will help achieve a smooth and silky filling.
- Don’t overmix the batter once you add the eggs; this will prevent excess air from getting in, which can lead to cracking as it bakes.
- For a fun twist, try adding nut butter to the cheesecake batter for a delightful flavor pairing.
Creative twists
Feel free to switch up the flavors! Instead of chocolate chip cookies, you can use graham crackers or Oreo cookies for the crust. You can also add different flavors of chocolate chips or mix-ins like nuts or toffee bits for added texture. If you’re looking for a lighter option, substitute Greek yogurt for the sour cream.
FAQ
How long does it take to make the cheesecake?
From start to finish, expect about 1 hour of preparation, plus the baking time of 55-65 minutes, and then it needs to cool in the fridge for at least 4 hours. It’s best to make it the day before serving.
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture might be slightly different. The cheesecake might not be as creamy or rich.
How should I store the cheesecake?
Store in an airtight container in the fridge for up to a week. You can also freeze individual slices for up to 2 months for long-term storage. Just wrap them tightly!
By making this chocolate chip cookie cheesecake, you’re not only treating yourself but also creating a dessert that can become a cherished tradition in your home. Enjoy every creamy, chocolatey bite!
