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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, Banana Pudding Cheesecake, and Snickerdoodle Cheesecake!
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.
If you love a fusion cheesecake, try my creme brulee cheesecake, pecan pie cheesecake, or strawberry cheesecake with real strawberries next!
Table of Contents
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
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 acts as a leavener to make the cheesecake nice and fluffy.
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
- 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 9×13 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)
- 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)
- 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)
- Add cheesecake batter to the cooled graham cracker crust. Sprinkle the top of the cheesecake with additional chocolate chips. (Image #4)
- Pour hot water into a 9×13 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!
Recipe FAQs
I prefer using sour cream as it has a bit more flavor, however, the both can be used interchangeably.
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.
More Cheesecake Recipes
- The BEST No Bake Cheesecake
- Loaf Pan Basque Cheesecake
- Chocolate Pudding Cake
- Cherry Cheesecake
- White Chocolate Matcha Cheesecake
- Apple Pie Stuffed Cheesecake
- Apple Butter Basque Cheesecake
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Chocolate Chip Cheesecake
Equipment
- Parchment Paper
- Stand Mixer or Hand Mixer
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 1/2 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
- 1/2 cup Dark Chocolate Chips
- 1/4 cup Heavy Cream
Instructions
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.
- Reduce oven temperature to 325 degrees F.
- 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 9×13 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
- 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 9×13 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This cheescake is really good! The recipe itself is great and I haven’t had to tweak it at all. The only thing I changed was the temperature, process, and baking time. I baked it for 1 hour and 15-20 minutes at 325. I also heated the water bath at 475 until it was boiling then when i sat the cheesecake down in it I immediately dropped the temperature to 325. It comes out perfect when I do this. I also don’t have the oven door open at the end. I simply take the cheesecake out and place it on wood blocks for a little over an hour then refrigerate it. It is a great system for me! Great recipe though! Thank you!
I was looking over the comments. I noticed that you said to bake cheesecake at 350 in a comment you had answered. However, the recipe says to turn the temp to 325 after baking the crust, it never says to incrcease the oven temp. I baked at 325. No burned top cooked perfectly, so I think you meant bake at 325? It is cooling now. I hope it tastes as great as it looks! Thanks.
Hi Leigh! Yes, it’s supposed to be baked at 325! I hope that you love this recipe!
I adore this cheesecake recipe. It was so creamy and not hard to make as I thought it would be. Everyone loved it!
Thank you!
Mega delicious! It’s one of the creamiest cheesecakes I’ve ever had/made. 5 stars for sure.
I find the water bath makes very little difference, and if you are going to have a ganache topping any cracks will be covered anyway. I feel like the steam from the water bath made my cheesecake cook too fast. I set a timer for an hour and 10 minutes as the recipe dictated. The top browned more than I would like in that amount of time. I haven’t tasted it yet. It is cooling in the oven. Hopefully, it tastes great even though it browned more than I would like. I also won’t use the parchment paper next time. I have never had any issues getting a cheesecake out of a springform pan, and the parchment paper was a hassle. The cheesecake smells great though! I don’t want to rate it until I taste it.
Hi Joann! Sorry to hear that your cheesecake browned quite a bit on top – this could be an issue with your oven temperature. It’s important to use an oven thermometer to ensure that the oven is calibrated to the correct temperature – many ovens run too hot or under the temperature that it’s set to. I can also confirm that the water bath is not just to prevent cracks but to also moisten the cheesecake and ensure that it stay moist and creamy. I’m sure that the cheesecake is still delicious but please let me know how it comes out. Enjoy!
Spectacular! My friend said it’s the best cheesecake he’s ever had! But a couple of things- 1) Under “equipment,” it doesn’t mention food processor, which is the first tool needed. 2) How in the world do you line the sides of the pan? I found that impossible. I just greased the sides and it came out smoothly. Also, it’s hard to have the parchment stay on the pan without greasing it underneath so it sticks. 3) Pouring boiling water into a pan and then putting it in the oven is incredibly difficult. 4) There is no mention of whipped cream or extra chocolate chips for serving in the ingredient list.
Do we also bake the cheesecake at 350 too because I do not see another temp listed to bake it at?
Yes.
The notes say don’t open the oven door, but to crack door when it is done cooking. Is the door open or closed during the hour of cooling in the oven?
Hi, to crack the oven door would be to open it slightly during the hour of cooling. I hope that that helps!
This was a HIT! So tasty! About to sell my 2nd cheesecake…Thanks for your guidance.
Glad you enjoyed it!
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❤️