This Chocolate Chip Cheesecake is a delicious blend of creamy, tangy, and sweet. The chocolate chips add just the right amount of texture and richness without overpowering the smooth cheesecake base. It’s perfect for holidays, celebrations, or when you just want to impress with minimal effort. Plus, it’s easy to prepare ahead and holds up beautifully in the fridge, making it an ideal make-ahead dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cream cheese, softened
Granulated sugar
Large eggs
Sour cream
Vanilla extract
Semi-sweet chocolate chips
Graham cracker crumbs
Unsalted butter, melted
Salt
Directions
Preheat the oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, melted butter, and a pinch of salt until combined. Press the mixture firmly into the bottom of a springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until fully incorporated.
Gently fold in the chocolate chips, reserving a few to sprinkle on top.
Pour the batter over the prepared crust and smooth the top. Sprinkle remaining chocolate chips over the surface.
Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set but still slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
Transfer to the refrigerator and chill for at least 4 hours or overnight before serving.
Servings and timing
This recipe serves 10–12 people. Prep time: 20 minutes Bake time: 55–65 minutes Cooling + chilling time: 5–6 hours (including resting and refrigeration) Total time: about 6.5–7.5 hours
Variations
Mini cheesecakes: Use a muffin tin to create individual portions.
Oreo crust: Swap the graham cracker crust for crushed Oreo cookies for extra chocolate flavor.
Add chocolate ganache: Drizzle a rich ganache on top for a decadent finish.
Use white chocolate chips: For a twist on the classic, swap in white chocolate chips.
Add nuts: Stir in chopped walnuts or pecans for added crunch.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving. This cheesecake is best served cold or at room temperature. Do not microwave to reheat, as it may affect the texture.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture may not be as rich or creamy as full-fat cream cheese.
Why did my cheesecake crack?
Cracks usually occur from overbaking or cooling too quickly. Letting it cool gradually in the oven helps prevent this.
Can I use mini chocolate chips?
Yes, mini chocolate chips work well and distribute more evenly throughout the cheesecake.
Should I use a water bath?
It’s optional, but using a water bath can help prevent cracks and ensure even baking.
How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle when gently shaken.
Can I make this cheesecake ahead of time?
Absolutely. It actually tastes better after chilling overnight, making it perfect for preparing in advance.
What kind of pan should I use?
A 9-inch springform pan is ideal for easy removal and presentation.
Can I add a topping?
Yes, whipped cream, chocolate syrup, or even fresh berries make great toppings.
What’s the best way to cut clean slices?
Use a sharp knife dipped in hot water and wiped clean between slices.
Can I substitute sour cream?
You can substitute Greek yogurt for sour cream in a pinch, but the flavor and texture will vary slightly.
Conclusion
Chocolate Chip Cheesecake is the perfect marriage of smooth, creamy cheesecake and rich chocolate flavor. Whether you’re celebrating a special occasion or simply treating yourself, this dessert delivers classic indulgence with every slice. With easy prep and make-ahead convenience, it’s a dessert that looks as impressive as it tastes.
Chocolate Chip Cheesecake is a creamy, indulgent dessert with a buttery graham cracker crust and a velvety filling studded with semi-sweet chocolate chips. It’s perfect for special occasions or as a decadent make-ahead treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:1 hour
Total Time:7 hours
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 teaspoon salt
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (plus extra for topping)
Instructions
Preheat the oven to 325°F (163°C).
In a medium bowl, combine graham cracker crumbs, melted butter, and salt. Mix until fully combined.
Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Mix in sour cream and vanilla extract until fully incorporated.
Gently fold in chocolate chips, reserving a few to sprinkle on top.
Pour the cheesecake batter over the prepared crust and smooth the top. Sprinkle remaining chocolate chips over the surface.
Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight before serving.
Notes
Swap graham crackers with crushed Oreos for a chocolate crust.Use mini chocolate chips for better distribution.Add a ganache topping or whipped cream for extra indulgence.Cool gradually in the oven to prevent cracks.Store covered in the fridge for up to 5 days or freeze for up to 2 months.
