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Chocolate Chip Cheesecake - Gluten Free, Eggless

Print Recipe
This baked chocolate chip cheesecake is extra indulgent and creamy!
Course Dessert, Snack
Cuisine American
Keyword cheesecake, chocolate chip, eggless, gluten free, graham crackers
Prep Time 20 mins
Cook Time 45 mins
Chill Time 6 hrs
Total Time 7 hrs 5 mins
Servings 12 servings
Author Taleen Benson

Ingredients

For the graham cracker crust:

  • 1 ½ cups (150g) gluten free graham cracker crumbs
  • ¼ cup (50g) light brown sugar packed
  • 6 tablespoons (85g) unsalted butter melted

For the filling:

  • 16 ounces cream cheese room temperature
  • 14 ounces sweetened condensed milk
  • ½ cup (113g) sour cream room temperature
  • ½ teaspoon vanilla extract
  • ⅔ cup (113g) semisweet chocolate chips

Instructions

  • Preheat oven to 300°F. Grease a 9" pie dish or springform pan and set aside.
  • To make the crust, combine the graham cracker crumbs and brown sugar in a small bowl. Stir in the melted butter. Press the mixture into the bottom of the prepared pan. Store in the refrigerator while you work on the filling.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk, sour cream, vanilla extract, and beat until combined, stopping to scrape the sides of the bowl as necessary. Fold in the chocolate chips.
  • Pour the filling into the crust. Bake for 45 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.

Notes

  • Be sure to use blocks (not the spreadable kind) of full-fat cream cheese.
  • It's important to bring the cream cheese and sour cream to room temperature before mixing.