Chocolate Chip Cheesecake (Mini or Whole)
Yields: 12 mini cheesecakes or 1 (9-inch) cheesecake
Prep Time: 20 mins
Bake Time: 20–25 mins (mini) or 50–60 mins (whole)
Chill Time: 4 hrs or overnight
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Ingredients
Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Filling:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
½ cup sour cream
½ cup mini or regular semi-sweet chocolate chips
Topping (optional):
Extra chocolate chips or chocolate shavings
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Instructions
1. Preheat oven:
325°F (160°C). Line a muffin pan with cupcake liners or grease a springform pan.
2. Make crust:
Combine graham crumbs, sugar, and melted butter. Press into the base of each liner or pan.
Bake for 5–7 mins (mini) or 10 mins (whole). Cool slightly.
3. Make filling:
Beat cream cheese and sugar until smooth. Add vanilla and eggs, one at a time. Mix in sour cream until just combined.
Gently fold in chocolate chips.
4. Fill and bake:
Divide batter over crusts or pour into springform pan.
Bake mini cheesecakes for 20–25 mins, whole cheesecake for 50–60 mins or until center is almost set.
Let cool to room temp, then chill for 4 hours or overnight.
5. Serve:
Top with more chocolate chips or shaved chocolate before serving.
