Chocolate Chip Cheesecake

a slice of chocolate chip cheesecake on a white plate.

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5 from 2 votes

Chocolate Chip Cheesecake has a crunchy chocolate chip cookie crust and a rich and creamy cheesecake filling.

Prep Time30

Cook Time1 8

Chill Time6

Total Time7 38

Course: Dessert

Cuisine: American

Servings: slices

Calories: 812kcal

Author: Jennifer Fishkind

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.

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.

Tips:

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.

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