Chocolate Chip Cheesecake

Chocolate lovers rejoice as New York-style cheesecake gets a chocolate kick in this addictive recipe.

Serves: 12Hands-on: 20 minutesTotal: 11 hours 35 minutesDifficulty: Medium

Serves: 12

Ingredients

  • 1½ cups chocolate cookie crumbs
  • 6 Tbsp. butter, melted
  • 3 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 large eggs, warmed to room temperature
  • 2 large egg yolks, warmed to room temperature
  • 1 Tbsp. lemon juice
  • 2½ cups chocolate chips, divided
  • ½ cup chocolate syrup

Directions

  • Preheat the oven to 375°F. Line the bottom of a 10" springform pan with parchment paper.
  • Mix together the cookie crumbs and melted butter. Press into the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack.
  • Reduce the oven temperature to 300°F. Place a pan of water on the bottom rack of the oven to help keep the cheesecake moist while baking.
  • Cream together the cream cheese, sugar, vanilla, and almond extract, using an electric mixer on a medium speed, until fluffy. Add the eggs, egg yolks, and lemon juice, beating until smooth. Adjust your mixer to a medium-high speed and beat for 1 more minute.
  • Sprinkle 2 cups chocolate chips over the crust in the prepared pan. Pour cheese mixture over the chocolate chips.
  • Bake on the center rack (over the pan of water) for 1 hour. Reduce the oven temperature to 250°F and bake for 1 more hour. Turn the oven off and leave the cheesecake in the oven for 1 more hour. Remove from the oven and cool in the pan on a wire rack. When cool, top with remaining ½ cup chocolate chips, cover, and refrigerate overnight before serving.

Recipe Information

Serves: 12

Ingredients

  • 1½ cups chocolate cookie crumbs
  • 6 Tbsp. butter, melted
  • 3 lbs. cream cheese, at room temperature
  • 1½ cups sugar
  • 2 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 large eggs, warmed to room temperature
  • 2 large egg yolks, warmed to room temperature
  • 1 Tbsp. lemon juice
  • 2½ cups chocolate chips, divided
  • ½ cup chocolate syrup

Directions

  • Preheat the oven to 375°F. Line the bottom of a 10" springform pan with parchment paper.
  • Mix together the cookie crumbs and melted butter. Press into the bottom and up the sides of the pan. Bake for 15 minutes. Cool on a wire rack.
  • Reduce the oven temperature to 300°F. Place a pan of water on the bottom rack of the oven to help keep the cheesecake moist while baking.
  • Cream together the cream cheese, sugar, vanilla, and almond extract, using an electric mixer on a medium speed, until fluffy. Add the eggs, egg yolks, and lemon juice, beating until smooth. Adjust your mixer to a medium-high speed and beat for 1 more minute.
  • Sprinkle 2 cups chocolate chips over the crust in the prepared pan. Pour cheese mixture over the chocolate chips.
  • Bake on the center rack (over the pan of water) for 1 hour. Reduce the oven temperature to 250°F and bake for 1 more hour. Turn the oven off and leave the cheesecake in the oven for 1 more hour. Remove from the oven and cool in the pan on a wire rack. When cool, top with remaining ½ cup chocolate chips, cover, and refrigerate overnight before serving.

Nutrition Information

Nutrition Information
Amount per serving
Calories850
Total Fat53g
Saturated Fat34g
Cholesterol220mg
Sodium550mg
Total Carbohydrate71g
Dietary Fiber3g
Sugars58g
Protein12g