There’s something undeniably magical about a slice of Chocolate Chip Cheesecake. It’s where the deep, creamy richness of a classic cheesecake meets the nostalgic sweetness of childhood chocolate chip cookies. For many of us, the first bite is more than a taste—it’s a time machine. The crunch of an Oreo cookie crust beneath velvety cheesecake filling, dotted with semi-sweet chocolate chips, feels like dessert perfection. In our home, this dessert isn’t just a treat—it’s a tradition.
Every winter, when the days get shorter and the air carries the scent of pine and cinnamon, we bake this cheesecake together as a family. It began with my grandmother, who had an uncanny ability to turn any gathering into a celebration with her baked creations. This cheesecake was her specialty. She taught us that desserts are about more than indulgence—they’re about comfort, connection, and creating moments worth remembering.
I’ve carried that tradition into my own kitchen. Now, whether it’s a birthday, anniversary, or just a regular Sunday afternoon that needs a touch of sweetness, this Chocolate Chip Cheesecake always makes an appearance. It’s a dessert that’s easy to make ahead, yet fancy enough to impress, with each slice promising a melt-in-your-mouth experience that bridges the gap between simple joy and gourmet delight.
Why You’ll Love This Recipe
- Incredibly Creamy Texture: The perfect balance of dense and silky.
- Chocolate in Every Bite: Mini chips are stirred into the batter so no bite goes without sweetness.
- Crunchy, Chocolatey Crust: Made with whole Oreos for maximum flavor.
- Make-Ahead Friendly: Ideal for entertaining or prepping ahead for a holiday meal.
- Customizable Garnishes: Add whipped cream, ganache, or a drizzle of caramel.
The Best Chocolate Chip Cheesecake
Description
There’s something undeniably magical about a slice of Chocolate Chip Cheesecake. It’s where the deep, creamy richness of a classic cheesecake meets the nostalgic sweetness of childhood chocolate chip cookies. For many of us, the first bite is more than a taste—it’s a time machine. The crunch of an Oreo cookie crust beneath velvety cheesecake filling, dotted with semi-sweet chocolate chips, feels like dessert perfection. In our home, this dessert isn’t just a treat—it’s a tradition.
Every winter, when the days get shorter and the air carries the scent of pine and cinnamon, we bake this cheesecake together as a family. It began with my grandmother, who had an uncanny ability to turn any gathering into a celebration with her baked creations. This cheesecake was her specialty. She taught us that desserts are about more than indulgence—they’re about comfort, connection, and creating moments worth remembering.
I’ve carried that tradition into my own kitchen. Now, whether it’s a birthday, anniversary, or just a regular Sunday afternoon that needs a touch of sweetness, this Chocolate Chip Cheesecake always makes an appearance. It’s a dessert that’s easy to make ahead, yet fancy enough to impress, with each slice promising a melt-in-your-mouth experience that bridges the gap between simple joy and gourmet delight.
Ingredients
- Crust:
-
24 Oreo cookies (do not remove filling)
-
4 tbsp unsalted butter, melted
- Cheesecake Filling:
-
24 oz full-fat brick-style cream cheese, softened
-
1 cup white sugar
-
2 tbsp cornstarch
-
½ cup sour cream, room temperature
-
3 large eggs, room temperature
-
1 cup mini semi-sweet chocolate chips
- Chocolate Ganache (optional but recommended):
-
4 oz dark chocolate (50–60% cacao), finely chopped
-
½ cup whipping cream
-
Optional: chocolate kisses, chocolate curls, or crushed cookies for garnish
Instructions
Step 1: Prepare the Pan
Start by preheating your oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, making sure the bottom and sides are tightly sealed. This will protect the cheesecake from water during the water bath baking.
Step 2: Make the Crust
Crush the Oreos into fine crumbs using a food processor or rolling pin. Stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the springform pan using the back of a spoon. Bake for 10 minutes, then remove from oven and set aside.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and fluffy—about 2–3 minutes. Mix in the cornstarch and sour cream, scraping down the sides of the bowl. Beat in the eggs one at a time, mixing well after each. Gently fold in the mini chocolate chips, taking care not to deflate the batter.
Step 4: Bake the Cheesecake
Pour the batter over the cooled crust, smoothing the top. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
Bake at 350°F for 55–65 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven and leave the door closed, letting the cheesecake rest in the residual heat for 1 hour. This gentle cooling helps prevent cracks.
Step 5: Chill
Remove from oven and water bath, unwrap the foil, and cool completely on a wire rack. Once at room temperature, refrigerate for at least 6 hours or overnight.
Step 6: Make the Ganache
Heat the whipping cream until just simmering. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Allow to cool slightly before pouring over the cold cheesecake. Spread evenly and garnish as desired.
Notes
This cheesecake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge before serving.
INGREDIENTS YOU’LL NEED
Crust:
- 24 Oreo cookies (do not remove filling)
- 4 tbsp unsalted butter, melted
Cheesecake Filling:
- 24 oz full-fat brick-style cream cheese, softened
- 1 cup white sugar
- 2 tbsp cornstarch
- ½ cup sour cream, room temperature
- 3 large eggs, room temperature
- 1 cup mini semi-sweet chocolate chips
Chocolate Ganache (optional but recommended):
- 4 oz dark chocolate (50–60% cacao), finely chopped
- ½ cup whipping cream
- Optional: chocolate kisses, chocolate curls, or crushed cookies for garnish
How to Make Chocolate Chip Cheesecake
Step-by-Step Instructions
Step 1: Prepare the Pan
Start by preheating your oven to 350°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, making sure the bottom and sides are tightly sealed. This will protect the cheesecake from water during the water bath baking.
Step 2: Make the Crust
Crush the Oreos into fine crumbs using a food processor or rolling pin. Stir in melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the springform pan using the back of a spoon. Bake for 10 minutes, then remove from oven and set aside.
Step 3: Prepare the Cheesecake Filling
In a large bowl, beat softened cream cheese and sugar on medium speed until smooth and fluffy—about 2–3 minutes. Mix in the cornstarch and sour cream, scraping down the sides of the bowl. Beat in the eggs one at a time, mixing well after each. Gently fold in the mini chocolate chips, taking care not to deflate the batter.
Step 4: Bake the Cheesecake
Pour the batter over the cooled crust, smoothing the top. Place the springform pan inside a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the springform pan’s sides.
Bake at 350°F for 55–65 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven and leave the door closed, letting the cheesecake rest in the residual heat for 1 hour. This gentle cooling helps prevent cracks.
Step 5: Chill
Remove from oven and water bath, unwrap the foil, and cool completely on a wire rack. Once at room temperature, refrigerate for at least 6 hours or overnight.
Step 6: Make the Ganache
Heat the whipping cream until just simmering. Pour over chopped chocolate in a bowl. Let sit 2–3 minutes, then stir until smooth. Allow to cool slightly before pouring over the cold cheesecake. Spread evenly and garnish as desired.
Helpful Tips
- Room Temperature Ingredients: Ensures a smoother batter with no lumps.
- Water Bath: Crucial for even baking and preventing surface cracks.
- Don’t Overbake: A little jiggle in the center is perfect. It firms up as it chills.
- Use Mini Chips: Regular-sized chips are too heavy and may sink to the bottom.
DETAILS
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Chilling Time: 6+ hours
- Total Time: 8 hours (including chilling)
- Yield: 12–14 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
This cheesecake freezes beautifully. Wrap tightly in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge before serving.
Nutritional Information (Per Slice)
Calories: 500
Total Fat: 35g
Carbohydrates: 45g
Protein: 8g
Sugar: 34g
Frequently Asked Questions
Can I use a different crust?
Yes, graham cracker or chocolate cookie crusts work well too.
Do I have to use a water bath?
It’s highly recommended, but if skipped, bake the cheesecake on a low rack with a pan of hot water on the rack below.
How long can this cheesecake be stored?
Up to 5 days in the fridge or 2 months in the freezer.
Can I skip the ganache?
Absolutely. It’s delicious with just a dusting of cocoa powder or a drizzle of caramel sauce.
Storage Instructions
Keep refrigerated and covered for up to 5 days. For freezing, wrap tightly in plastic wrap and foil. To serve, thaw overnight in the refrigerator.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Chocolate Chip Cheesecake Cookies
- Cheesecake Stuffed Chocolate Chip Cookies – An Irresistible Dessert
- Healthy No Bake Chocolate Peanut Butter Crunch Bars
Conclusion
There’s a certain kind of joy that only homemade desserts can bring, and this Chocolate Chip Cheesecake captures it in every decadent bite. Whether you’re looking to continue a family tradition, impress at your next gathering, or simply indulge in something special, this recipe is for you. Make it once, and I promise—it’ll become a tradition in your kitchen too.