This Chocolate Chip Cheesecake is a really easy and delicious cheesecake recipe with a creamy texture.
When my husband and I got married almost 30 years ago, we had long talks about what sort of cake to have at our wedding. We tasted all of the traditional kinds, but I tried my best to sway him toward having a wedding cake made entirely of cheesecake! Sadly, he wanted nothing to do with that idea.
I have loved cheesecake since the beginning of time. Fancy types of cheesecake usually don’t impress me all that much. A simple cheesecake with little adornment like a New York Cheesecake is best. This is one of those simple cheesecake recipes. And it has just enough chocolate in it to please the chocolate lovers!
Ingredients Needed:
- Oreo cookies
- melted butter
- cream cheese
- sweetened condensed milk
- eggs
- vanilla extract
- miniature semisweet chocolate chips
- all purpose flour
How to make Chocolate Chip Cheesecake:
The complete, printable recipe is at the end of this post.
Instructions
Preheat the oven to 300℉. Spray a 9-inch springform pan with nonstick spray.
PREPARE THE CRUST:
In a medium bowl, combine the cookie crumbs and the butter. Pat evenly over the bottom of the prepared pan. You will not be baking the crust.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy- about 2 minutes. Add the sweetened condensed milk and beat until smooth. Mix in the eggs and vanilla.
- In a small bowl, toss ½ cup of the chocolate chips with the flour. Stir into the filling mixture and use a rubber spatula to scrape the batter evenly into the prepared pan- on top of the cookie crust. Sprinkle the remaining ½ cup chocolate chips on top.
- Bake for 1 hour or until the cheesecake has very little jiggle left in the middle. Cool to room temperature and refrigerate overnight.
- To serve, remove the sides of the pan and cut into wedges. Keep refrigerated.
This Chocolate Chip Cheesecake recipe couldn’t be easier to make. It has a cookie crust, a simple chocolate chip- dotted creamy cheesecake filling, and it bakes up perfectly.
What baking method is best for cheesecake?
You can probably see from the pics that mine cracked a little on top. Cracks don’t really matter much with this cheesecake because of all the chocolate chips on top. No biggie. It still looks and tastes great!
If you would like a “perfect” cheesecake with a smooth top, I suggest baking it in a water bath. Wrap the outside of the pan in a double layer of foil, covering the underside and extending all the way to the top. Although a good crust keeps filling from leaking out, foil helps protect against water leaking in.
Set the wrapped pan in a large roasting pan, and pour hot water into the roasting pan, to a depth of 2 inches or about halfway up the sides of the cheesecake pan.
Carefully transfer the pan to the preheated oven and bake according to the recipe, until the center jiggles when you bump the pan from the side. The outer 2 to 3 inches should not move, and the middle should wobble ever so slightly, like Jell-O.
A short chill time in the fridge or freezer will yield clean slices. Petite individual slices are plenty enough. This is a rich dessert, so a few bites are completely satisfying.
For the record, we ended up with spice cake for our wedding cake. That happens to be my favorite if cheesecake isn’t available. Nowadays I’d do exactly what I wanted and have cheesecake instead. Chocolate Chip Cheesecake would be a definite choice!
Here are a few more chocolate chip recipes you might enjoy:
Chocolate Chip Cheesecake
Ingredients
CRUST:
- 1½ cups finely crushed Oreos (about 20)
- ¼ cup (½ stick) butter, melted
FILLING:
- Three 8-ounce boxes cream cheese, at room temperature
- 14 ounces sweetened condensed milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini semisweet chocolate chips, divided
- 1 teaspoon all purpose flour
Instructions
- Preheat the oven to 300℉. Spray a 9-inch springform pan with nonstick spray.
PREPARE THE CRUST:
- In a medium bowl, combine the cookie crumbs and the butter. Pat evenly over the bottom of the prepared pan. You will not be baking the crust.
PREPARE THE FILLING:
- In a large bowl, use an electric mixer to beat the cream cheese until fluffy- about 2 minutes. Add the sweetened condensed milk and beat until smooth. Mix in the eggs and vanilla.
- In a small bowl, toss ½ cup of the chocolate chips with the flour. Stir into the filling mixture and scrape evenly into the prepared pan- on top of the cookie crust. Sprinkle the remaining ½ cup chocolate chips on top.
- Bake for 1 hour or until the cheesecake has very little jiggle left in the middle. Cool to room temperature and refrigerate overnight.
- To serve, remove the sides of the pan and cut into wedges. Keep refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I make this every Thanksgiving and Christmas as my family always asks for this! Easy recipe and great taste!! Thank you for sharing this!!
I love this cheesecake so much! Can I make this dairy free without altering the rest of the recipe? Do you have any substitution recommendations for the sweetened condensed milk and cream cheese?
I’m not knowledgable about that, so I’m not sure!