March 6, 2023| By

Chocolate Chip Cheesecake

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
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This glorious chocolate chip cheesecake recipe is a chocolate lovers dream! Creamy smooth cheesecake with chocolate chips in every bite, then topped with a chocolate ganache and whipped cream for the most delicious dessert!

For more cheesecake recipes, try this Tiramisu Cheesecake and Snickerdoodle Cheesecake!

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slices of a chocolate chip cheesecake on a serving tray.
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I am so in love with this easy chocolate chip cheesecake recipe. It's fun and easy to make, but so impressive. I was visiting family over the weekend and took this cheesecake to their house and everyone raved about it.

This is a classic cheesecake recipe but with the additional of chocolate chips in every bite. The texture is similar to a new york cheesecake but a bit more creamy and less dense.

a chocolate chip cheesecake on a black serving tray with a few slices cut out of the cake.

Best part, this recipe only calls for simple and easy ingredients but makes the most delicious cheesecake ever. It's the perfect dessert for any special occasion, especially if you have any chocolate lovers joining!

Key Ingredients

ingredients to make chocolate chip cheesecake - cream cheese, sugar, eggs, vanilla extract, sour cream, melted butter, graham crackers, chocolate chips, and heavy cream.

Cream Cheese - be sure to use full-fat cream cheese for that ultra creamy texture. Philadelphia cream cheese is my fave. Also of note, we're using softened cream cheese so be sure to leave out the cream cheese for about 30 minutes prior to starting.

Vanilla Extract - I recommend using a really good vanilla extract as this is the basis of the flavor of the cake. My favorite is Heilala Vanilla extract with Seeds - it's a bit pricey but SO worth it.

Large Eggs - eggs actually form a bit of a custard for the cheesecake filling. They act as a binder but also add

Sour Cream - sour cream adds a nice tang to the flavor of the cheesecake, but it also adds a richness to the texture to make a super creamy cheesecake filling.

Graham Crackers - the graham cracker crust consists of three ingredients - graham crackers, a little sugar, and butter (and the tiniest pinch of salt). Use honey graham crackers for this recipe as opposed to cinnamon graham crackers - it goes better with the chocolate.

Chocolate Ganache Topping - you'll need dark chocolate chips and heavy cream to make the chocolate ganache. It's pretty simple to make - simply microwave for 40 seconds and whisk together.

Expert Tips

a slice of cheesecake on a plate with a fork.
  • Use room temperature ingredients! This includes room temperature eggs, cream cheese, and sour cream. Using room temperature ingredients allows for the cheesecake batter to come together smoothly without curdling or forming clumps. For best results, leave these ingredients out at room temperature for 30 minutes to an hour prior to baking OR place in warm water for about 20-30 minutes.
  • Water bath! Yep, we're giving our cheesecake a bath in the oven. The water bath creates steam in the oven which prevents the cheesecake from drying out and also prevents cracking. It's quite simple to do. Pour boiling water into a 9x13 pan and place it on the bottom rack and place the cheesecake on the middle rack. Close the oven quickly to trap in all of the steam and bake as usual!
  • Cooling time: it is critical allow the cheesecake to cool very slowly. Once finished, the cheesecake will cool in a turned-off oven for 1 hour and then in the refrigerator for at least 4 hours (overnight for best results).
  • Line the entire pan! Line the sides and the bottom of the springform pan - this makes it easy to remove once the cake is done.
  • Don't open the oven! Once the cheesecake is baking, do not open the oven! Opening the oven door causes the temperature of the oven to drop and can also cause the cheesecake to crack from the quick temperature change.
  • Be sure to use a hand mixer or electric mixer. The batter for the cheesecake in very heavy and I've found that using a baking device gets the batter nice and smooth without lumps.

How to make Chocolate Chip Cheesecake

Prepare the Graham Cracker Crust

  • Preheat the oven to 350 degrees F. Then begin making the graham cracker crust. Combine graham crackers, sugar, and a pinch of salt in a food processor. Then pour in melted butter and pulse until smooth and texture resembles wet sand.
  • Line a 9 inch springform pan with parchment paper and add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool. (Image #1)
graham cracker crust in a springform pan lined with parchment paper.
  • Make the water bath - add 8 cups of water to a pot and bring to a boil.

Make the Cheesecake Filling

  • Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. (Image #2)
cheesecake batter in a mixing bowl.
  • Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth. Then add and sour cream and mix until smooth. Fold in mini chocolate chips. (Image #3)
cheesecake filling in a mixing bowl with chocolate chips.
  • Add cheesecake batter to the cooled graham cracker crust. Sprinkle the top of the cheesecake with additional chocolate chips. (Image #4)
chocolate chip cheesecake in a parchment pan prior to baking.
  • Pour hot water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the roasting pan on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 10 minutes.
  • Once the cheesecake is finished baking, cheesecake should be slightly jiggly - like jello. Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours, up to overnight.

Make the Chocolate Ganache Topping

  • Microwave chocolate chips and heavy whipping cream in the microwave for about 30 seconds. Whisk together and microwave again for 15 seconds and whisk until smooth. Repeat if needed.
chocolate ganache in a bowl to prepare to pour on top of the cheesecake.
  • Pour ganache on top of the cheesecake and allow it to set for 30 minutes in the refrigerator. Top with whipped cream and chocolate chips and enjoy!

Recipe FAQs

Is cheesecake better with sour cream or heavy cream?

I prefer using sour cream as it has a bit more flavor, however, the both can be used interchangeably.

Should cheesecake be kept in the fridge?

Yes! Leftover cheesecake should be stored in an airtight container or covered in plastic wrap. It will keep in the refrigerator for up to 4 days. Cheesecake freezes really well too - store in the freezer for up to 3 months.

a sliced chocolate chip cheesecake on a silver platter with slices cut into it.

More Cheesecake Recipes

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slices of a chocolate chip cheesecake on a serving tray.

Chocolate Chip Cheesecake

Yes! Leftover cheesecake should be stored in an airtight container or covered in plastic wrap. It will keep in the refrigerator for up to 4 days. Cheesecake freezes really well too - store in the freezer for up to 3 months.
Serving: 12
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Cooling Time 5 hours
Total Time: 6 hours 50 minutes
Calories: 774kcal

Equipment

Ingredients

Graham Cracker Crust

  • 18 Graham Cracker Sheets
  • 3 tbsps Sugar
  • 10 tbsps Unsalted Butter (melted)
  • Pinch Kosher Salt

Cheesecake Filling

  • 32 oz Full Fat Cream Cheese (room temperature)
  • 1 ½ cups Sugar
  • 1 tbsp Vanilla Extract
  • 4 Large Eggs (room temperature)
  • 1 cup Sour Cream (room temperature)
  • 1 cup Mini Semi-Sweet Chocolate Chips

Chocolate Ganache Topping

  • ½ cup Dark Chocolate Chips
  • ¼ cup Heavy Cream

Directions

Prepare the Graham Cracker Crust

  • Preheat the oven to 350 degrees F. Begin making the graham cracker crust. Combine graham crackers, sugar, and a pinch of salt in a food processor. Then pour in melted butter and pulse until smooth and texture resembles wet sand.
  • Line a 9 inch springform pan with parchment paper and add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool.
  • Make the water bath - add 8 cups of water to a pot and bring to a boil.

Make the Cheesecake Filling

  • Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add the vanilla extract.
  • Begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth. Then add the sour cream and mix until smooth and fold in mini chocolate chips.
  • Add cheesecake batter to the cooled graham cracker crust. Sprinkle the top of the cheesecake with additional chocolate chips.
  • Pour hot water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the roasting pan on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 10 minutes.
  • Once the cheesecake is finished baking, cheesecake should be slightly jiggly - like jello. Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours, up to overnight.

Make the Chocolate Ganache Topping

  • Microwave chocolate chips and heavy whipping cream in the microwave for about 30 seconds. Whisk together and microwave again for 15 seconds and whisk until smooth. Repeat if needed.
  • Pour ganache on top of the cheesecake and allow it to set for 30 minutes in the refrigerator. Top with whipped cream and chocolate chips and enjoy!

Notes

Expert Tips
  • Use room temperature ingredients! This includes room temperature eggs, cream cheese, and sour cream. Using room temperature ingredients allows for the cheesecake batter to come together smoothly without curdling or forming clumps. For best results, leave these ingredients out at room temperature for 30 minutes to an hour prior to baking OR place in warm water for about 20-30 minutes.
  • Water bath! Yep, we're giving our cheesecake a bath in the oven. The water bath creates steam in the oven which prevents the cheesecake from drying out and also prevents cracking. It's quite simple to do. Pour boiling water into a 9x13 pan and place it on the bottom rack and place the cheesecake on the middle rack. Close the oven quickly to trap in all of the steam and bake as usual!
  • Cooling time: it is critical allow the cheesecake to cool very slowly. Once finished, the cheesecake will cool in a turned-off oven for 1 hour and then in the refrigerator for at least 4 hours (overnight for best results).
  • Line the entire pan! Line the sides and the bottom of the springform pan - this makes it easy to remove once the cake is done.
  • Don't open the oven! Once the cheesecake is baking, do not open the oven! Opening the oven door causes the temperature of the oven to drop and can also cause the cheesecake to crack from the quick temperature change.
  • Be sure to use a hand mixer or electric mixer. The batter for the cheesecake in very heavy and I've found that using a baking device gets the batter nice and smooth without lumps.

Nutrition

Calories: 774kcal | Carbohydrates: 66g | Protein: 11g | Fat: 54g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 409mg | Potassium: 316mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1600IU | Vitamin C: 0.2mg | Calcium: 143mg | Iron: 2mg
Course: Dessert
Cuisine: American

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  1. I’m diving into a new realm of baking for me…THE CHEESECAKE!!! I’ve been asked a few times so today is my test run. I’ll keep you posted❤️

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