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whole cheesecake cut into slices

Chocolate Chip Cheesecake Recipe

  • 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


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


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.


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.

Keywords: chocolate chip cheesecake