Chocolate Chip Cheesecake Recipe
This Chocolate Chip Cheesecake is a rich and creamy mini chocolate chip filled cheesecake baked inside an easy chocolate cookie crust. It’s topped with more mini chocolate chips and whipped cream. Make the best chocolate chip cheesecake the next time you need a deliciously decadent dessert everyone will love.
Equipment
- 1 9 -inch springform pan
- 1 10-inch cake pan (or use foil method for the water bath)
- 1 large roasting pan (for water bath)
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Chocolate Cookie Crust
- 1½ cups (150 g) graham crackers
- ¼ cup (50 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- ¼ cup (57 g) melted butter
Chocolate Chip Cheesecake
- 24 oz. (678 g) cream cheese, room temperature (3) blocks
- ¾ cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 3 large eggs (US), room temperature
- 1 cup (170 g) mini chocolate chips, divided
Instructions
- Preheat the oven to 325 F (163 C). Boil water in a small pot. Lightly grease and line the bottom of the springform pan.
- Make the rich chocolate cookie crust by mixing finely graham cracker cookies with cocoa powder, sugar and melted butter. Press the chocolate cookie crust up the sides and along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.
- In a mixing bowl beat the cream cheese on low until very smooth. On low, beat in the sugar until well combined. The cream cheese will look smooth and more glossy. Beat in the sour cream, vanilla extract and heavy cream until smooth and well combined.
- On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.
- Toss ½ cup (85 g) mini chocolate chips with 1 teaspoon of flour. Fold half of the mini chocolate chips into the cheesecake filling using a large spoon or flexible spatula.
- Pour the creamy chocolate chip cheesecake filling into the prepared cookie crust. Top with the remaining chocolate chips. Place the cheesecake into a large roasting pan filled with very hot water.
- Place the roasting pan with the cheesecake into the oven to bake for 65-75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a wooden spoon to crack the oven door during this time.
- After 1 hour, remove the cheesecake from the oven and the water bath. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan. Once cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
- When it's time to serve, remove the cheesecake from the springform pan onto a serving plate. Top with whipped cream, more mini chocolate chips or drizzle of chocolate sauce.
Notes
Use a 10” cake pan instead of foil. This is a foolproof way to bake the best chocolate chip cheesecake without worrying about preventing water from getting into the cheesecake. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
Serve this cheesecake with freshly whipped cream and a sprinkle of mini chocolate chips or drizzle of warm chocolate sauce.
Store in the fridge: Keep this chocolate chip cream cheese cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Freeze: Wrap the entire baked cheesecake in plastic wrap and foil. Store it in the freezer for up to 2 months. Alternatively, slice the cheesecake
Thaw: Transfer the frozen cheesecake to the fridge to thaw overnight. Top with your desired toppings and serve.
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