Chocolate Chip Cheesecake

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

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!

Recipe 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 Instructions

Make 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.

For detailed tips on preparing the crust, make sure to check out our Oreo cookie crust recipe.

Make the 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.

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.

Expert Tips & Tricks

• 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.

Recipe Variations

And if you’re looking to level up your chocolate chip cheesecake, here are some of our favorite substitutions and additions:

• 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.

Loving this chocolate chip cheesecake recipe? Make sure to check out these posts for more of our favorites:

• San Sebastian Cheesecake (Burnt Basque Cheesecake)
• Strawberry White Chocolate Cheesecake
• Chocolate Orange Cheesecake
• Apple Crumble Cheesecake
• Toblerone Cheesecake
• Chocolate Peppermint Cheesecake

Chocolate Chip Cheesecake Recipe

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• Author: Brittney
• Total Time: 1 hour 30 minutes
• Yield: 10
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: dessert
• Method: baking
• Cuisine: american

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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
• ¼ 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 ¼ cup (45 grams) for topping

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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 move 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.

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