Chocolate Chip Cheesecake

Rich and indulgent cheesecake studded with mini chocolate chips — every bite is pure bliss! This chocolate chip cheesecake is made with simple ingredients and effortless to put together.

This decadent dessert 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!

making the cheesecake

the crust

Let’s start with the crust. Use a food processor to pulse the oreos (both the cookie and cream filling) until finely crushed. The finer the crumbs, the better the crust will hold together. Then mix with melted butter and bake in a 9-inch (23 cm) springform pan for 10 minutes.

And if oreos aren’t your thing, graham crackers or even vanilla sandwich cookies would work just as well!

cheesecake filling

The chocolate chip filling can be made in four easy steps:

1. Beat the room temperature cream cheese with the sugar, flour and salt.
2. Mix in the sour cream and vanilla extract.
3. Add the eggs and beat until just combined.
4. Gently fold in the mini chocolate chips.

Then the cheesecake filling can be poured into the cooled oreo crust and baked!

baking temperature and time

When it comes to baking the cheesecake we like to start at a higher temperature to lightly caramelize the top and then gradually reduce the heat to ensure a velvety smooth interior. This helps ensure the cheesecake doesn’t dry out or overbake, which can result in a dense and grainy texture.

Here’s the baking schedule:

• Bake at 325°F (160°C) for 30 minutes.
• Reduce heat to 250°F (120°C) and continue baking for 40 minutes (or until mostly set around the edges and still quite jiggly in the center).
• Turn off the oven and crack the oven door about 2 inches (5 cm). Let the cheesecake sit in the warm oven for 30 minutes.
• Remove from the oven and allow to cool for several hours at room temperature. Then place in the fridge to chill for at least 6 hours before serving.

tips + tricks for the creamiest cheesecake

• 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).

more cheesecake inspiration

For more of our favorite cheesecake recipes, make sure to check out these posts:

• San Sebastian Cheesecake (Burnt Basque Cheesecake)
• Oreo Cheesecake Cupcakes
• Apple Crumble Cheesecake
• Mini S’mores Cheesecakes
• Mini Mocha Cheesecakes + White Chocolate Kahlua Ganache

Chocolate Chip Cheesecake

---

★★★★★

5 from 1 reviews

• Author: Brittney
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10

Print Recipe

Pin Recipe

Description

Rich and indulgent cheesecake studded with mini chocolate chips — every bite is pure bliss!

Ingredients

oreo cookie crumb crust

• oreos, finely crushed 24 cookies
• butter, melted 4 tbsp (55 g)

chocolate chip cheesecake filling

• cream cheese, room temperature 32 oz (900 g)
• granulated sugar 1 c (200 g)
• all purpose flour 3 tbsp (22 g)
• salt ¼ tsp
• sour cream 1 c (240 g)
• vanilla extract 2 tsp
• eggs 3 large
• mini chocolate chips 1 c (180 g)
• plus an additional ¼ c (45 g) for topping

---

Instructions

oreo cookie crumb crust

1. Preheat oven to 325°F (160°C) and grease a 9-inch (23 cm) springform pan.
2. 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.
3. Bake for 10 minutes, then remove and let cool.

chocolate chip cheesecake filling

1. Beat the room temperature cream cheese in a mixing bowl until completely smooth.
2. Add the sugar, flour and salt. Continue beating until smooth.
3. Mix in the sour cream and vanilla extract.
4. Add the eggs one at a time, beating after each addition until just combined. Don’t overmix here!
5. Gently fold in 1 cup (180 g) of mini chocolate chips.
6. Pour the cheesecake batter into the cooled crust. Sprinkle an additional ¼ cup (45 g) of mini chocolate chips over the top.
7. 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.
8. 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 shake the pan.
9. 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.
10. 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.

• Category: dessert
• Method: baking
• Cuisine: american

Keywords: chocolate chip cheesecake

This post may contain affiliate links through which we may earn a small commission at no additional cost to you. We only recommend products that we genuinely love and would use ourselves.