The best Chocolate Chip Cheesecake Recipe
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.
Servings: people
Equipment
- 1 9-inch springform pan
- 1 sheet parchment paper
- 1 Electric mixer
Ingredients
Crust
- 27 individual Chocolate Sandwich Cookies with filling
- 6 Tablespoons unsalted butter melted
- 1/2 teaspoon Sea salt
Filling
- 24 ounces full fat cream cheese 3-8 ounce packages at room temperature
- 1 cup granulated sugar
- 1 Tablespoon pure vanilla extract
- 1 1/2 cups sour cream at room temperature
- 4 large eggs room temperature
- 1 1/4 cup mini chocolate chips
- 1/2 teaspoon all-purpose flour
Topping
- 1 cup heavy whipping cream chilled
- 1 tablespoon granulated sugar
Instructions
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, 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.27 individual Chocolate Sandwich Cookies, 6 Tablespoons (6 Tablespoons) unsalted butter melted, 1/2 teaspoon (0.5 teaspoon) Sea salt
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.24 ounces (680.4 g) full fat cream cheese, 1 cup (200 g) granulated sugar, 1 Tablespoon (1 Tablespoon) pure vanilla extract
- 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.1 1/2 cups (345 g) sour cream , 4 large eggs
- In a small bowl, mix 3/4 cup of the chocolate chips with the flour, and fold them into the batter gently using a rubber spatula.1 1/4 cup (225 g) mini chocolate chips, 1/2 teaspoon (0.5 teaspoon) all-purpose flour
- 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 springform 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.1 cup (236.6 ml) heavy whipping cream , 1 tablespoon granulated sugar
- Remove the rim from the springform pan carefully, and place in a serving plate. 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.
Notes
Add-ons and substitutions
- Graham Cracker Crust: Swap out the Oreo® cookie crust for a graham cracker crust by using crushed graham crackers mixed with melted butter.
- 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.
- 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.
- 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.
- 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.
- Peanut Butter Chips: Substitute some or all of the chocolate chips
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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.
