Chocolate Chip Cheesecake has a crunchy chocolate chip cookie crust and a rich and creamy cheesecake filling.
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This simple Chocolate Chip Cheesecake has a crunchy chocolate chip cookie crust and a rich, chocolate chip studded cheesecake filling.
Our easy Chocolate Chip Cheesecake recipe gives a classic cookies and cream dessert and a delicious upgrade – it replaces the chocolate sandwich cookie (usually Oreos) and creamy vanilla flavor with a chocolate cookie and cream cheese combination.
While most of my cheesecake recipes start by baking a buttery graham cracker crust and filling it with silky smooth cheesecake, this Philadelphia cream cheese style cake begins with a chocolate chip cookie base. It has even more chocolate chips in the cheesecake batter and sprinkled on top.
Don’t worry about the springform pan or cooking the cake in a water bath because I will walk you through the simple steps to create the best cross between my cream cheese cookies and browned butter chocolate chip cookies merged with my classic cheesecake.
Why We Love Baked Chocolate Chip Cheesecake Recipes
- Easy to make with my step-by-step instructions.
- Uses a handful of simple kitchen staple ingredients.
- Combines two classic treats into one decadent dessert.
- Light, fluffy, smooth cream cheese mixture is a delicious contrast to the crunchy crust below.
- Perfect dessert for dinner parties, holidays, potlucks, or simply when you crave a cookie and a slice at the same time.
Chocolate Chip Cheesecake Ingredients
- Chocolate chip cookies: Use crunchy, not chewy, cookies for the crust. I used the Great Value brand “Chippers,” but Chips Ahoy or any other brand works just as well.
- Salted butter: Substitute unsalted butter and a couple of pinches of salt for a balance of flavor.
- Cream cheese
- Light brown sugar
- White granulated sugar: You can use all brown sugar if needed, but it takes longer to mix smoothly into the cream cheese so that you may have extra air in your cheesecake.
- Sour cream: You can substitute whole-fat, plain Greek yogurt instead.
- Vanilla extract
- Eggs
- Mini chocolate chips
Substitutions and Additions
- Choose Your Chips: You can substitute regular-sized semi sweet chocolate chips, milk chocolate chips, or dark chocolate chips if needed, but be aware that you may want to adjust the amount you use.
- Swap The Sugar: You can use dark brown sugar or extra granulated white sugar instead of light brown sugar if necessary.
- Bake As Bars: If you prefer to consume your cheesecake as a square instead of a traditional slice, try my Oreo Chocolate Chip Cheesecake bars, S’mores Cheesecake Bars, Snickerdoodle Cheesecake bars, and so many other cheesecake cookie bars.
How to Make Chocolate Chip Cheesecake
- Create The Crust: Crush the cookies until crumbled, add in the melted butter and pulse until combined. Press the crust into the pan and bake at 350 degrees Fahrenheit until golden brown. (Image 1)
- Prepare The Pan: Cool the crust, then wrap the bottom of the pan with aluminum foil. Pair a towel with a large baking dish and place the springform pan with crust on top of the towel.
- Form The Cheesecake Filling: Beat the cream cheese and both sugars until smooth and creamy, about 2-4 minutes. Beat in the sour cream and vanilla extract, then stir in the eggs. Fold the mini chocolate chips into the cheesecake filling (Image 2), pour it into the crust, and sprinkle more chocolate chips over the top of the cheesecake.
Pro Tip: You will want to mix the eggs in a separate bowl, just to crack the yolk and combine them. Try not to whisk them or add extra air. - Bake In Water Bath: Place the pan with the towel and cheesecake onto the middle rack of the oven and then pour in hot water until it reaches halfway up the springform pan (Image 3). Bake at 325 degrees Fahrenheit for 60-80 minutes.
Pro Tip: The cheesecake is done when it is set on the edges, but the middle still jiggles slightly when the pan is moved. The top of the cheesecake will be golden brown. - Cool The Cake: Turn off the oven and allow the cheesecake to cool, with the door cracked, for at least 1 hour. Remove the cheesecake from the water bath and allow it to cool for an additional hour at room temperature. (Image 4)
- Chill: Wrap the cheesecake with plastic wrap and place it in the refrigerator for 4 hours or overnight.
- Slice And Serve: Remove the plastic and outside of the springform pan, cut into slices, and serve. Enjoy!
What is a Water Bath for Cheesecakes
A water bath, also known as a bain-marie, is a baking technique used for cooking delicate dishes like cheesecakes and custards. It involves placing the baking dish with the dessert (in this case, a cheesecake) into a larger pan filled with hot water before putting it in the oven. This will help the cheesecake bake more evenly and will also keep the cake from drying out.
While you can make a cheesecake without a water bath, you won’t get the same results.
How To Remove Chocolate Chip Cheesecake from the Springform Pan
To remove your cheesecake from the springform pan, you must first make sure the cheesecake has been properly cooled. Then, unbuckle the springform pan and remove the circular band. If it sticks, you can run a small knife around the inside edge of the pan, starting at the top and working your way down.
Baked Vs No Bake Cheesecake
Baked cheesecakes most often contain eggs and are baked low and slow. The texture is generally dense, rich, creamy, and smooth.
No-bake cheesecakes usually contain gelatin, which acts as a natural thickening agent. The texture is generally more light and fluffy than its baked counterpart. In my no-bake cheesecakes, I use a whipped topping in my filling; it sets up firm in the fridge and has a soft and silky smooth texture.
Tips For Making Chocolate Chip Cheesecake
- When making the crust, press it firmly into the bottom and sides of the pan to create a solid base for your cheesecake. If it is crumbling too much, add extra melted butter, 1 Tablespoon at a time, as needed.
- Ensure all ingredients are at room temperature before beginning to help ensure your cheesecake batter is smooth and creamy. You will have a tough time if your cream cheese is cold, so set it out at least an hour before you start your cheesecake.
- Be careful not to overmix your cheesecake batter. Overmixing can incorporate much air, which can cause your cheesecake to crack during baking. It’s especially true when adding eggs to the cheesecake batter. Be sure to stir them in just until smooth gently. Be careful not to overmix or beat the mixture too vigorously.
- To prevent water from seeping into the cheesecake during the water bath, wrap your springform pan with aluminum foil or place a baking bag on the bottom of the pan.
- When baking the cheesecake, it’s important to bake it until the edges are set, but the middle still jiggles slightly. This will ensure that your cheesecake is cooked through but still creamy and smooth.
- Allow your cheesecake to cool slowly after baking to prevent it from cracking. Chilling it in the oven with the door cracked for an hour before removing it and allowing it to cool to room temperature will help prevent cracks from forming.
- When slicing the cheesecake, use a sharp knife and wipe it clean between cuts to create even slices.
How to Store Chocolate Chip Cheesecake
- To Store: You can store your cheesecake, wrapped tightly and in an airtight container for up to 4-5 days in the refrigerator.
- To Freeze: You can freeze your cheesecake for up to 2-3 months if wrapped well in plastic wrap and placed in an airtight container or freezer bag.
More Cheesecake Recipes
Other Easy Dessert recipes
- Millionaire Shortbread
- Easy No-Bake Pumpkin Pie
- Rum Balls
- Harry Potter Butterbeer Recipe
- Cinnamon Toast Crunch Cheesecake
- White Chocolate Raspberry Cheesecake Bars
- Loaf Pan Cheesecake
- Strawberries and Cream Cheesecake
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Chocolate Chip Cheesecake
Serves — 10
Chocolate Chip Cheesecake has a crunchy chocolate chip cookie crust and a rich and creamy cheesecake filling.
Prep Time 30 minutes
Cook Time 1 hour 8 minutes
Chill Time 6 hours
Total Time 7 hours 38 minutes
Ingredients
Crust:
- 13 ounces package of crunchy chocolate chip cookies
- ⅓ cup salted butter melted
Cheesecake:
- 24 ounces (3 8-ounce) packages of cream cheese room temperature
- ½ cup light brown sugar packed
- ½ cup granulated white sugar packed
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups mini-chocolate chips divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit and assemble a 9-inch springform pan.
- Crush the cookies in a food processor until crumbled. Add in the melted butter and pulse until combined.13 ounces package of crunchy chocolate chip cookies, ⅓ cup salted butter
- Pour the crust into the prepared pan and press into the bottom and halfway up the sides of the pan to form a crust. Bake for 8-11 minutes or until the crust turns golden brown.
- Reduce the oven to 325 degrees Fahrenheit, remove the crust, and cool it completely.
- Once the crust is cool, wrap the bottom of the pan well with aluminum foil or place a baking bag on the bottom of the pan so that no water can enter.
- Pair a lint-free towel with a large baking dish and place the springform pan with the prepared crust on top of the towel.
- To make the cheesecake, beat the cream cheese, brown and white sugar in a large mixing bowl with a hand or stand mixer until smooth and creamy, about 2-4 minutes. Beat in the sour cream and vanilla extract just until combined.24 ounces (3 8-ounce) packages of cream cheese, ½ cup light brown sugar, ½ cup granulated white sugar, 1 cup sour cream, 2 teaspoons vanilla extract
- In a small bowl, gently mix the eggs to crack the yolk and combine them but try not to whisk them or add extra air.4 large eggs
- Gently stir the eggs into the cheesecake filling just until smooth. Do not overmix.
- Fold 1 ½ cups of mini chocolate chips into the cheesecake filling and then pour it into the prepared crust.2 cups mini-chocolate chips
- Sprinkle the remaining mini chocolate chips evenly over the top of the cheesecake.
- Place the pan containing the towel and cheesecake onto the middle rack of the oven and carefully pour in hot water until it reaches halfway up the springform pan.
- Bake for 60-80 minutes or until the cheesecake is set on the edges, but the middle still jiggles slightly when the pan is moved. The top of the cheesecake will be golden brown.
- Turn off the oven and allow the cheesecake to cool slowly, with the door cracked, for at least 1 hour.
- Remove the cheesecake from the water bath and allow it to cool for an additional hour at room temperature.
- Once cooled to room temperature, wrap the cheesecake with plastic wrap and place it in the refrigerator for 4 hours or overnight.
- Once the cheesecake has thoroughly chilled, remove the plastic and outside of the springform pan, cut it into slices, and serve.
Jenn’s Notes
Storage:
- To Store: You can store your cheesecake, wrapped tightly and in an airtight container for up to 4-5 days in the refrigerator.
- To Freeze: You can freeze your cheesecake for up to 2-3 months if wrapped well in plastic wrap and placed in an airtight container or freezer bag.
- When making the crust, press it firmly into the bottom and sides of the pan to create a solid base for your cheesecake. If it is crumbling too much, add extra melted butter, 1 Tablespoon at a time, as needed.
- Ensure all ingredients are at room temperature before beginning to help ensure your cheesecake batter is smooth and creamy. You will have a tough time if your cream cheese is cold, so set it out at least an hour before you start your cheesecake.
- Be careful not to overmix your cheesecake batter. Overmixing can incorporate much air, which can cause your cheesecake to crack during baking. It’s especially true when adding eggs to the cheesecake batter. Be sure to stir them in just until smooth gently. Be careful not to overmix or beat the mixture too vigorously.
- To prevent water from seeping into the cheesecake during the water bath, wrap your springform pan with aluminum foil or place a baking bag on the bottom of the pan.
- When baking the cheesecake, it’s important to bake it until the edges are set, but the middle still jiggles slightly. This will ensure that your cheesecake is cooked through but still creamy and smooth.
- Allow your cheesecake to cool slowly after baking to prevent it from cracking. Chilling it in the oven with the door cracked for an hour before removing it and allowing it to cool to room temperature will help prevent cracks from forming.
- When slicing the cheesecake, use a sharp knife and wipe it clean between cuts to create even slices.
Nutrition Info
Calories: 812kcal | Carbohydrates: 75g | Protein: 10g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 172mg | Sodium: 454mg | Potassium: 228mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1422IU | Vitamin C: 0.4mg | Calcium: 152mg | Iron: 1mg
