Ingredients
24 ounces cream cheese (3 blocks, full-fat, softened to room temperature)
1 cup granulated sugar
3 large eggs (room temperature)
1 cup sour cream (full-fat)
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 325°F (160°C)
Line a 9-inch springform pan with parchment paper for easy removal
In a large mixing bowl, beat cream cheese and granulated sugar until smooth and fully combined
Add eggs one at a time, mixing well after each addition
Stir in sour cream until fully incorporated
Fold in semi-sweet chocolate chips into the batter
Pour the mixture into the prepared springform pan
Place the pan on a baking sheet and bake for 60 minutes
After 60 minutes, turn off the oven and crack the oven door open slightly
Let the cheesecake cool in the oven for 1 hour, then refrigerate for at least 4 hours or overnight before serving
Notes
Ensure the cream cheese and eggs are at room temperature for a smooth batter.
Chilling the cheesecake overnight enhances the flavor and makes it easier to slice.
You can use a non-dairy chocolate substitute for a vegan option.
- Prep Time: 15
- Cook Time: 60
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg