Description
A decadent dessert combining silky cream cheese, rich chocolate chips, and a tender cake layer, perfect for any occasion.
Ingredients
Scale
- 175 g (1 3/4 cups) graham cracker or digestive crumbs
- 50 g (1/4 cup) granulated sugar
- 85 g (6 tbsp) unsalted butter, melted
- 900 g (32 oz) full-fat cream cheese, room temperature
- 200 g (1 cup) granulated sugar
- 3 large eggs, room temperature
- 240 g (1 cup) sour cream
- 2 tsp (10 ml) vanilla extract
- 15 g (2 tbsp) all-purpose flour
- 150 g (1 cup) semisweet chocolate chips
- 200 g (1 2/3 cups) cake flour
- 200 g (1 cup) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 120 ml (1/2 cup) whole milk
- 120 ml (1/2 cup) sour cream
- 2 large eggs
- 80 ml (1/3 cup) neutral oil
- 2 tsp (10 ml) vanilla
Instructions
- Preheat oven to 160°C (325°F) and prepare a 9-inch springform pan.
- Combine graham cracker crumbs, sugar, and melted butter; press into the bottom and sides of the pan, chill for 10 minutes.
- Whisk together cake flour, baking powder, and salt. In another bowl, mix eggs, milk, sour cream, oil, sugar, and vanilla; fold in dry ingredients and pour over the crust.
- Bake for 12 minutes, then make the cheesecake filling.
- Beat cream cheese until smooth, mix in sugar, eggs, sour cream, vanilla, and flour; fold in chocolate chips.
- Pour the cheesecake filling over the cake layer and bake in a water bath for 35-40 minutes.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours before serving.
Notes
Chill the cheesecake overnight for best texture. Rest cream cheese beforehand for smooth blending.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 34g
- Sodium: 320mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 8g
- Cholesterol: 155mg