Chocolate Chip Cheesecake
This decadent Chocolate Chip Cheesecake recipe features an Oreo cookie crumb crust and creamy chocolate chip cheesecake filling.
No special ingredients and no fussy water bath, this easy cheesecake recipe can be prepped in under 30 minutes!
For a full guide to New York style cheesecakes, check out our Classic New York Cheesecake.
Key ingredients
Crust ingredients
- Oreo cookies: You can pulse the Oreos in a food processor or place them in a ziplock bag and crush them using a rolling pin.
- Butter: Melted butter is the only other ingredient you’ll need for the crust.
Chocolate chip cheesecake ingredients
- Cream cheese: Make sure to use full-fat cream cheese softened to room temperature.
- Granulated sugar: For the perfect amount of sweetness.
- All purpose flour: A little bit of flour contributes to the structure of the chocolate chip cheesecake and gives the cheesecake its characteristic mouthfeel.
- Salt: Just a pinch to balance the sweetness.
- Sour cream: Sour cream helps keep the cheesecake texture from becoming too dense. Greek yogurt can be used as a substitute.
- Vanilla extract: A spoonful of vanilla enhances the overall flavor of the chocolate chip cheesecake.
- Eggs: Eggs provide structure and contribute to the richness of the cheesecake. Make sure not to overmix the eggs after adding.
- Mini chocolate chips: Mini chocolate chips are lighter than regular-sized chips, which helps them disperse more evenly throughout the cheesecake.
Step by step photos
The Oreo cookie crumb crust comes together in minutes. Simply crush Oreos into crumbs, then mix with melted butter and press into a greased springform pan.
For detailed tips on preparing the crust, make sure to check out our Oreo Cookie Crust Recipe.
The chocolate chip filling can be made in four easy steps:
- Beat the room temperature cream cheese with the sugar, flour and salt.
- Mix in the sour cream and vanilla extract.
- Add the eggs and beat until just combined.
- Gently fold in the mini chocolate chips.
Expert tips
- Use room temperature ingredients (especially important for the cream cheese!) to ensure a creamy texture with no lumps.
- Eggs are the last ingredient added to the batter (other than the chocolate chips). Make sure to avoid overbeating the eggs, which can add too much air to the batter. This can cause the cheesecake to rise too much, and then fall and crack.
- The baking times are a guideline and your cheesecake might be finished baking sooner. Once the edges of your cheesecake look pretty set, make sure to turn off the oven to avoid overbaking. If you’re really unsure, you can always use an instant read thermometer. We’re shooting for an internal temperature of 145-150°F (63-66°C).
Storage and freezing
To store, place the chocolate chip cheesecake in an airtight container or cover it tightly with plastic wrap or aluminum foil. Refrigerate for up to 5 days. Make sure the cheesecake is cooled to room temperature before refrigerating.
To freeze slices of the cheesecake or the entire cheesecake, wrap in a layer of plastic wrap followed by a layer of aluminum foil. Thaw the cheesecake by placing it in the refrigerator overnight. The cheesecake will keep well in the freezer for up to 3 months.
FAQs
We recommend sticking with mini chocolate chips for an even distribution throughout the cheesecake. Regular chocolate chips are heavier and can sink down in the batter.
Nope! Baking your cheesecake with a pan of scalding hot water isn’t necessary for this recipe. Instead we ensure the perfect texture by cooking the cheesecake at 325°F (160°C) for a slightly caramelized top and then reducing the heat to 250°F (120°C) so the inside stays soft and silky without drying out.
Cheesecakes crack when they are over-baked or exposed to drastic changes in temperature. To avoid this, pay attention to the oven temperature and baking times in the instructions. Also make sure to turn off the oven when your cheesecake is still quite jiggly in the center. And if it does crack? Just sprinkle a few more chocolate chips into those cracks and enjoy!
Yes! To freeze slices (or even the whole cheesecake) simply wrap tightly in several layers of plastic wrap followed by a layer of aluminum foil. It will keep well in the freezer for about 3 months. Thaw in the refrigerator overnight before serving.
Chocolate Chip Cheesecake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 10
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Description
Rich and indulgent cheesecake studded with mini chocolate chips — every bite of this chocolate chip cheesecake is pure bliss!
Ingredients
Oreo Cookie Crumb Crust
- 24 oreo cookies, finely crushed
- 4 tablespoons (55 grams) unsalted butter, melted
Chocolate Chip Cheesecake Filling
- 32 ounces (900 grams) full-fat cream cheese, room temperature
- 1 cup (200 grams) granulated sugar
- 3 tablespoons (22 grams) all purpose flour
- 1/4 teaspoon kosher salt
- 1 cup (240 grams) sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup (180 grams) mini chocolate chips plus an additional 1/4 cup (45 grams) for topping
Instructions
Oreo Cookie Crumb Crust
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Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
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In a small bowl combine the finely crushed oreos and melted butter. Mix until completely coated. Firmly press the mixture into the bottom of the pan to form the crust.
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Bake for 10 minutes, then remove and let cool.
Chocolate Chip Cheesecake Filling
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Beat the room temperature cream cheese in a mixing bowl until completely smooth.
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Add the sugar, flour and salt. Continue beating until smooth.
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Mix in the sour cream and vanilla extract.
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Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
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Gently fold in 1 cup (180 g) of mini chocolate chips.
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Pour the cheesecake batter into the cooled crust. Sprinkle an additional 1/4 cup (45 g) of mini chocolate chips over the top.
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With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any batter leaking, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
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Reduce heat to 250°F (120°C). Bake for 40 minutes or until the edges are mostly set but the center is still quite wobbly if you gently move the pan.
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Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes.
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Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan and serving.
Notes
Storing: Leftover cheesecake will keep in an airtight container in the refrigerator for up to 5 days. The cheesecake can also be frozen for up to 3 months.
Recipe variations
- Substitute the crushed Oreos in the crust with your favorite cookie. Graham crackers, digestive biscuits, vanilla wafers or even chocolate chip cookies would work well!
- Make it a mint chocolate chip cheesecake by adding a little mint extract or using mint chocolate chips.
- Add a layer of chocolate ganache for an extra special presentation. Check out our Toblerone Cheesecake recipe for the ganache instructions.
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