This baked chocolate chip cheesecake is extra indulgent and creamy!
Course Dessert, Snack
Keyword cheesecake, chocolate chip, eggless, gluten free, graham crackers
Prep Time 20mins
Cook Time 45mins
Chill Time 6hrs
Total Time 7hrs5mins
Author Taleen Benson
For the graham cracker crust:
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
6tablespoons (85g)unsalted buttermelted
For the filling:
16ouncescream cheeseroom temperature
14ouncessweetened condensed milk
½cup (113g)sour creamroom temperature
⅔cup (113g)semisweet chocolate chips
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.
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.