For optional topping: chocolate ganache (chocolate + heavy cream)
Directions
Preheat your oven to 350 °F (175 °C). Prepare a 9-inch spring form pan by lining the bottom (and optionally sides) with parchment, and greasing the pan.
Make the crust: In a bowl, combine your cookie or cracker crumbs and melted butter, then press into the bottom (and partially up the sides) of the spring form pan. Bake the crust for ~10 minutes until set; allow it to cool.
Prepare the filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add vanilla. Add eggs one at a time, mixing just until combined. Scrape down the bowl. Mix in the sour cream or cream until just blended. Fold in most of the mini chocolate chips, reserving some to sprinkle on top.
Pour the cheesecake batter into the cooled crust. Smooth the top. Scatter the reserved chocolate chips over the surface.
(Optional: use a water bath) Place the spring form pan in a larger baking pan. Pour hot water into the larger pan so it reaches halfway up the sides of the spring form (this helps prevent cracks).
Bake in the preheated oven for 60–70 minutes, or until the edges are set and the center still has a slight jiggle.
After baking: turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
Remove the cheesecake from the water bath (if used), and cool to room temperature on a wire rack.
Once at room temperature, refrigerate for at least 4 hours (or overnight) to allow it to fully set.
(Optional) Before serving, you may pour a ganache topping (melted chocolate + cream) over the top and let it set. Slice carefully with a warm, clean knife.
Servings and timing
Servings: about 10–12 slices Preparation time: ~20 minutes (crust + filling) Baking time: 60–70 minutes Cooling in oven: 1 hour Chilling time: at least 4 hours (or overnight) Total time: approximately 6–7 hours (including chilling)
Variations
Chocolate cookie crust: Use Oreo or chocolate cookie crumbs instead of graham crackers for a richer crust.
White chocolate chips: Swap semisweet mini chips for white chocolate chips for a different flavor contrast.
Nutty twist: Add chopped toasted pecans or walnuts into the filling or sprinkle on top.
Swirl version: Melt some chocolate and swirl into the batter just before baking to create chocolate ribbons.
No-bake version: Make a no-bake crust (cookie crumbs + butter), then use a no-bake cheesecake filling (cream cheese, whipped cream, gelatin) and fold in chips. Chill until firm.
Lower sugar: Reduce sugar modestly or use a sugar substitute (tested for baking) to lighten sweetness.
Storage/Reheating
Store leftover cheesecake in an airtight container or cover the pan with plastic wrap, and refrigerate. It will keep well for 3–4 days. To freeze, wrap the cheesecake (whole or in slices) tightly with plastic wrap and then foil, and freeze up to 1 month. Thaw in the refrigerator overnight before serving. Avoid reheating — cheesecake is best served chilled or at room temperature, not warmed.
FAQs
How do I prevent cracks on top of the cheesecake?
Cooling slowly is key: after baking, leave the oven door cracked and allow it to cool gradually. Also, using a water bath can reduce cracking by providing moisture and even heat. Use room-temperature ingredients and avoid overmixing (which introduces air).
Can I use full-fat vs low-fat cream cheese?
Full-fat cream cheese gives the best creamy texture and stability. Lower-fat versions may lead to a softer, less stable cheesecake that might not hold shape as well.
Is a water bath necessary?
It’s not mandatory, but it helps maintain even baking and reduce cracks. If you bake without a water bath, just be cautious about temperature changes and avoid opening the oven door.
Can I skip the ganache topping?
Yes. The cheesecake is delicious on its own. The ganache is purely optional for extra chocolate richness or decorative effect.
What size pan should I use?
A 9-inch spring form pan works well. If you use a larger or smaller pan, adjust baking time accordingly.
Can I make this ahead?
Yes — in fact, chilling it overnight helps the flavors meld and texture set. Just cover it tightly in the fridge until ready to serve.
What kind of chocolate chips should I use?
Mini semisweet chocolate chips work best since they distribute evenly without weighing down the batter. Larger chips may sink.
How to slice cheesecake cleanly?
Chill well before slicing. Run a sharp knife under hot water, wipe it dry, then slice. Wipe between cuts.
Can I substitute sour cream or heavy cream?
Yes. Sour cream adds a tang and richness; heavy cream or crème fraîche can also work depending on your texture preference.
Can I make individual (mini) cheesecakes with this recipe?
Yes — you can divide the batter into muffin tins or mini spring form pans. Reduce baking time (e.g. ~25 minutes) and chill as usual.
Conclusion
This Chocolate Chip Cheesecake blends classic creamy richness with delightful chocolate bites for a dessert that’s both comforting and elegant. With options for crusts, toppings, and make-ahead flexibility, it’s a versatile recipe that’s sure to impress. Let me know if you want a fully detailed recipe card (measurements) or special adjustments (gluten-free, vegan, etc.).
A rich and creamy cheesecake filled with mini chocolate chips, baked in a buttery crust, and optionally topped with a glossy chocolate ganache for extra decadence — a classic, crowd-pleasing dessert perfect for any occasion.
Author:Catherine
Prep Time:20 minutes
Cook Time:70 minutes
Total Time:6–7 hours (including cooling and chilling)
Yield:10–12 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
24 oz (680 g) cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream or heavy cream
1 cup mini semisweet chocolate chips (reserve 2–3 tbsp for topping)
1 1/2 cups graham cracker crumbs or chocolate cookie crumbs
6 tbsp unsalted butter, melted
(Optional) Chocolate ganache: 4 oz semisweet chocolate + 1/2 cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
In a bowl, combine the crumbs and melted butter. Mix until evenly moistened, then press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract and mix well.
Add eggs one at a time, mixing on low speed just until combined after each addition. Avoid overmixing.
Stir in sour cream (or heavy cream) until smooth and fully incorporated.
Fold in most of the mini chocolate chips, reserving some to sprinkle on top.
Pour the batter into the cooled crust and smooth the top. Scatter the reserved chocolate chips over the surface.
(Optional) Place the springform pan inside a larger roasting pan and pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
Bake for 60–70 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove from oven (and water bath, if used), then cool to room temperature on a wire rack.
Refrigerate for at least 4 hours or overnight before serving.
(Optional) For ganache, heat heavy cream until steaming, pour over chopped chocolate, let sit 1–2 minutes, then stir until smooth. Pour over chilled cheesecake and let set before slicing.
Notes
Use full-fat cream cheese for the best texture and flavor.A water bath helps prevent cracks but isn’t mandatory.Chill the cheesecake fully before slicing for clean cuts.Store leftovers in the fridge for up to 4 days or freeze up to 1 month.Try a chocolate cookie crust for a richer version or add white chocolate chips for contrast.
