Prep 5 mins
Cook 50 mins
I had a recipe for another flavor of cheesecake which eventually led to this one being made. This recipe has since become a favorite as an alternative to the traditional birthday cake.
- 8 ounces chocolate graham crackers
- 6 tablespoons butter, melted
- 32 ounces cream cheese
- 3⁄4 cup sugar
- 4 eggs, whole
- 2 egg yolks
- 2 tablespoons flour
- 1⁄2 tablespoon vanilla
- 8 ounces mini chocolate chips
- Preheat your oven to 350 degrees.
- Finely grind the graham crackers in a food processor. Place cracker crumbs into a medium mixing bowl and combine with melted butter. Stir together until combined. The mix will be right when it is crumbly and easily sticks to itself. An additional tablespoon of butter may be needed to achieve the correct texture.
- Line the inside of a 10 inch spring form pan with aluminum foil. Be sure the foil is as tight as possible, two sheets of overlapping foil should be used. Trim away all the excess foil from the outside of the pan.
- Next press the graham cracker crumbs into the bottom of the pan and up the sides. Try to come at least 2/3 of the way up the sides.
- Beat the cream cheese with an electric mixer on medium-high until it becomes somewhat fluffy. Beat in the sugar, mixing only until fully incorporated.
- Add the whole eggs one at a time. This can be done in the mixer but if you have the patience I have had much better results doing this and all further mixing by hand. It is also highly recommended that you crack each egg into a small dish and gently break the yolk first before adding them to the cream cheese; simply poking a hole in the yolk with a fork is usually enough. If using the mixer beat on low only until just incorporated, then scrape down the sides of the bowl between each addition. If doing this step by hand very gently stir the first egg into the cream cheese. It likely won't incorporate easily, but that's ok. After the first two eggs are in you should be able to very gently fold the mixture repeatedly until the eggs and cream cheese are well combined.
- Separate two eggs. Add the egg yolks to the cream cheese mixture. It is again highly recommended that you break the yolks by hand prior to adding them to the cream cheese. Gently mix the yolks into the cream cheese either by hand or with an electric mixer just as before.
- Beat in the flour, vanilla, and mini chocolate chips. Again it is recommended you simply fold these ingredients in by hand.
- Carefully pour the cream cheese filling into the crust.
- Bake for 45-55 minutes in the middle of the oven. When done the cheesecake should be firm around the edges but still still wobble in the center few inches when the pan is gently shaken. Usually takes me 50 minutes but varying ovens and elevations will affect this.
- Allow the cheesecake to cool completely in the pan on top of a cooling rack. This will take a few hours. Refrigerate and serve. (can be served room temp if you like but I would strongly suggest serving it chilled).