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.
This is the same recipe I’ve been using for nearly 40 years and always Abigail hit! I want to use this recipe in the 4″ individual spring form pans and give as gifts. What temperature would you bake them at and for how long?
Since I have not done this, I’m not sure. But I’d suggest Googling 4″ cheesecakes and see what other recipes instructions suggest. That’s what I’d do!
This has become my family’s traditional Christmas dessert. Everyone loves it and it is pretty much fool proof.
Super easy, not too sweet and turns out every time!
I have a family member who is allergic to eggs. Recommendations for substitutes?
I know there are “egg replacers” you can use– try Googling, and you’ll get more info than I have!
Can you freeze this cheesecake?
it should freeze well.
Can you use pre-made Oreo crust?
That should be fine.
Can I use heavy whipping cream instead of condensed milk?
No, that’s not the same.
Do you have to take the filling out of the Oreo cookie
Nope!
My second time making this. Delicious! Usually needed extra time in the oven. This time I added small cut up pieces of Twix to the mix. Crossing my fingers that it turns out well! ??
I have a 7 inch spring-form pan instead of 9 inch pan. Should i do anything different to the cheesecake recipe?
I don’t believe a 7-inch pan will contain all of the batter!
maybe divide ingredients by 9, then multiply by 7? I was going to try to make this in 4.5″ mini cheesecake pans thinking it would make 2?