The best Chocolate Chip Cheesecake Recipe is here, and it’s perfect for all chocolate lovers out there! This twist on a classic cheesecake is packed with creamy goodness and loaded with chocolate chips. It’s perfect for any occasion, big or small.

With mini chocolate chips and whipped cream on top of the cheesecake, each bite is heavenly. This recipe is simple and straightforward, making it a go-to for dessert lovers everywhere. Enjoy this chocolatey twist on a beloved classic!

Ingredients you’ll need for this Easy Chocolate Chip Cheesecake

You’ll need simple ingredients for this recipe, found in any grocery store:

• Oreo® Cookies: You can use Oreo® Cookies or any other chocolate sandwich cookies for this recipe. They form the cookie crust of this dessert.
• Melted Butter: Combined with the cookies, melted butter helps the fine crumbs stick together to create the crust.
• Sea Salt: Enhances all the other flavors.
• Cream Cheese: The main ingredient of the cheesecake filling. Use full-fat cream cheese for the best results.
• Granulated Sugar: Sweetens the cream cheese mixture.
• Vanilla Extract: Adds aroma and enhances the other flavors.
• Sour Cream: Contributes to the creamy texture of the cream cheese filling.
• Eggs: Help bind all the ingredients in the cheesecake filling together.
• Miniature Chocolate Chips: These are used both on top of the cheesecake and within the cheesecake batter.
• Flour: Mix with the chocolate chips in the cheesecake layer to prevent them from sinking.
• Heavy Cream: Whipped to stiff peaks for making swirls on top of the cheesecake.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons and substitutions

1. Graham Cracker Crust: Swap out the Oreo® cookie crust for a graham cracker crust by using crushed graham crackers mixed with melted butter.
2. Regular Chocolate Chips or Chocolate Chunks: You can replace the miniature chocolate chips with regular chocolate chips or chocolate chunks for a different texture and flavor.
3. Chocolate Ganache: Instead of the chocolate chips on top of the cheesecake, drizzle a rich chocolate ganache over the top for a smooth, decadent finish.
4. Chocolate Chip Cookie: Place a chocolate chip cookie on top of each whipped cream swirl instead of using chocolate chips. This adds an extra crunchy, sweet treat to each slice.
5. Nutella Swirl: Add a Nutella swirl to the cheesecake filling by swirling a few tablespoons of Nutella into the batter before baking. This adds a rich, hazelnut flavor.
6. Peanut Butter Chips: Substitute some or all of the chocolate chips with peanut butter chips for a delicious chocolate and peanut butter combination.

How to make this Chocolate Chip Cheesecake Recipe

Crust:

Preheat the oven to 400°F. Line the bottom of a 9-inch springform pan with parchment paper. Remove the rim, place the parchment paper on the bottom, and secure the rim again. Tighten the parchment paper by pulling it slightly outwards and trim the excess, but don’t cut it too short. Spray the sides of the pan with nonstick spray and set aside.

For the Oreo® crust, use a food processor to mix the Oreo® cookies, melted butter, chocolate, and salt. Pulse until you get fine crumbs. Press them firmly into the bottom of your springform pan, using the back of a measuring cup, a glass, or your fingers. Bake for 10 minutes and set aside. Reduce the oven temperature to 325°F.

Cheesecake Filling:

For the cheesecake filling, beat cream cheese, sugar, and vanilla extract on medium speed for 1.5 minutes using a stand mixer or a hand mixer. Do not turn the speed to high to avoid incorporating extra air into your batter.

Scrape the sides of the bowl with a silicone spatula, add sour cream, and mix until just combined. Start adding the eggs, one by one, beating after each addition.

In a small bowl, mix 3/4 of the chocolate chips with the flour, and fold them into the batter gently using a rubber spatula.

Pour your cheesecake mixture into your prepared cookie crust and smooth it out with the back of a spoon. Tap your pan on the counter 4-5 times to release all air bubbles. Sprinkle the rest of the chocolate chips on top of the cheesecake.

Prepare the Water Bath:

Place your springform pan inside a larger cake pan, then place both inside a larger roasting pan. Fill the roasting pan with hot water halfway up the cake pan.

Alternatively, you can cover the bottom and sides of your pan with aluminum foil twice and very tightly, to avoid water seeping in. Ensure there are no holes or crevices where the water could get to your cheesecake. Place it inside a roasting pan and fill it with hot water halfway up the springform pan.

Place your cheesecake on the middle oven rack and bake for 70-80 minutes. You’ll know your cheesecake is done when the edges are well set and the middle is set but still jiggly.

Turn off your oven, place a wooden spoon in the oven door to keep it slightly ajar, and leave your cheesecake to cool for 30 minutes. Remove from the oven, place on a cooling rack, and run a knife around the rim to loosen it (leaving the rim on).

Let cool completely, cover with aluminum foil, and refrigerate overnight or for 8 hours.

Topping:

In a small metal bowl with a whisk attachment, whip the heavy cream and sugar until stiff peaks form.

Place the whipped cream in a piping bag with a 1M baking tip and make swirls all around your cheesecake. Sprinkle with extra chocolate chips.

What is the secret to the best cheesecake?

• Don’t Skip the Water Bath: Using a water bath is essential for even baking and preventing cracks. It keeps the baking environment moist and ensures a smooth, creamy texture.
• Use a Sharp Knife: When slicing your cheesecake, use a sharp knife and clean it between each cut for neat, professional-looking slices.
• Room Temperature Ingredients: Make sure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps them blend smoothly, creating a creamy filling without lumps.
• Avoid Overmixing: Beating the filling too much can incorporate too much air, leading to cracks. Mix just until the ingredients are combined and smooth.
• Cool Gradually: Allow your cheesecake to cool gradually in the oven with the door slightly open. This prevents sudden temperature changes that can cause cracks.
• Line the Pan Properly: Make sure your parchment paper is tight and trimmed correctly. This helps with easy removal and a neat, clean crust.
• Refrigerate Overnight: Let your cheesecake chill in the fridge overnight or for at least 8 hours. This helps it set properly and makes slicing easier.

Frequently Asked Questions

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreo® cookies with other chocolate sandwich cookies or even graham crackers for a different flavor. Just make sure to adjust the amount of melted butter accordingly.

How do I know when my cheesecake is done baking?

Your cheesecake is done when the edges are set and the center is still slightly jiggly. It will firm up as it cools.

Why is a water bath necessary for baking cheesecake?

A water bath helps maintain a moist environment in the oven, which prevents the cheesecake from cracking and ensures an even, creamy texture.

How can I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake at a lower temperature, and use a water bath. Also, allow the cheesecake to cool gradually in the oven with the door slightly ajar.

Can I make this cheesecake ahead of time?

Yes, cheesecake can be made ahead of time. It should be refrigerated overnight or for at least 8 hours to set properly. It can be stored in the fridge for up to 5 days.

Can I freeze the cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator before serving.

How do I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, consider freezing individual slices.

Take a look at the links below for more Cheesecake Recipes, or click this link for Pies & Tarts Recipes.

If you want to see this recipe up close, take a look at this Chocolate Chip Cheesecake video.

If you make this recipe, please be sure to give it a star rating and leave a comment!