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Rich, creamy cheesecake filling is flecked with mini chocolate chips and topped with a rich ganache, making this chocolate chip cheesecake one decadent dessert.
Over the years, I’ve become known by family, friends, and readers for my cheesecake recipes. My neighbors know to get excited when they see me walking over with a few slices of a new cheesecake creation to share.
I mean, if I’m going to be well-known for something, it might as well be one of my very favorite desserts, right?
This recipe for chocolate chip cheesecake is one that definitely helped me maintain my reputation for rich, ultra-decadent cheesecakes. After all, you’re worth a little indulgence every once in a while!
My decadent chocolate chip cheesecake recipe
If you adore chewy chocolate chip cookies, chocolate chip bundt cake, or chocolate chip muffins, this is the cheesecake for you.
I started off with a classic graham cracker crust base and my vanilla cheesecake filling. I folded in tons of mini chocolate chips, and after the whole thing chilled, I added a layer of rich chocolate ganache to the top.
You could totally use an Oreo crust instead of a graham cracker crust, but I really love the way the graham cracker layer mimics some of the flavors in a chocolate chip cookie. It’s a great combination!
This is a cheesecake you’ll want to make for birthdays, anniversaries, holidays, or even dinner parties. Since it’s so rich and indulgent, you can easily stretch this one to serve quite a few people if you need to.
How to make chocolate chip cheesecake
If you’re not a cheesecake-making expert, a recipe like this with multiple steps might seem intimidating. But cheesecake is actually pretty easy (and fun!) to make – I’ll show you how.
Ingredients you’ll need
There are a few components to this chocolate chip cheesecake: the crust, the filling, and the ganache topping.
For the crust, you will need:
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons melted unsalted butter
For the filling, you will need:
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 32 ounces room-temperature cream cheese (from 4 8-ounce packages)
- 4 large room-temperature eggs
- 2 teaspoons pure vanilla extract
- ⅓ cup heavy cream
- 1 ¼ cups mini semisweet chocolate chips
Recipe Tip
One of the biggest cheesecake-making tips I can give you is to start with room-temperature ingredients. Using room-temperature cream cheese and eggs will help the filling mix together and be ultra smooth.
If you don’t have a lot of time to let your cream cheese sit out on the counter, I have a few tips for softening cream cheese quickly. I also have some tips on how to bring eggs to room temperature.
I really recommend using mini chocolate chips for this recipe. Regular-size chocolate chips just don’t incorporate as well throughout the filling.
For the ganache topping, you will need:
- 3 ounces (1/2 cup) mini semisweet chocolate chips
- 1/4 cup heavy cream
As written, this entire recipe – filling and ganache included – uses a 10-ounce bag of mini chocolate chips.
If you want a thicker layer of ganache, you can easily double it to use 1 cup (6 ounces) of chocolate chips and 1/2 cup of heavy cream.
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Before you start, decide how you want to approach your water bath. If you are doing a traditional water bath, wrap the outside of a 9-inch springform pan in heavy-duty foil to prevent leaks.
My favorite way to do water baths, though, is to place the 9-inch springform into a 10-inch round cake pan. Both pans will go into a large roasting pan, with the water going outside of the 10-inch pan for the water bath.
If you want some more details on this entire process, check out post on baking cheesecake with a water bath.
Prep the crust by stirring all of the crust ingredients together. Press the crumbs into the bottom and 1 inch up the sides of the springform pan, then bake at 350°F for 10 minutes.
Set the baked crust aside to cool and set a kettle of water to start boiling while you make the filling.
With a mixer, combine the flour and sugar, then add in the softened cream cheese. Mix on medium speed for about 2 minutes. Scrape the sides of the bowl and mix another 30 seconds.
Add the eggs one at a time, scraping the bowl as needed. Once all the eggs are in, mix for another 30 seconds; the mixture should be smooth and very creamy.
Add the vanilla and heavy cream; mix just to combine, then mix in the mini chocolate chips.
Baking the cheesecake
Pour the filling into the crust. Place the springform pan into the 10-inch cake pan and place both pans in a large roasting pan. Pour the boiling water into the roasting pan so it comes halfway up the sides of the cake pan.
Bake the chocolate chip cheesecake at 350°F for 60-70 minutes. The edges should be set, but the center will still have a slight jiggle.
Turn off the oven, crack open the door, and leave the cheesecake in the cooling oven for 1 hour.
After the hour, move the cheesecake out of the water bath and onto a wire rack to finish cooling, then chill in the refrigerator for at least 8 hours.
About an hour before serving, make the ganache and spread it over the cheesecake. Chill the cheesecake for another hour to allow the ganache to set up before slicing.
Storage and freezing tips
Store leftovers of this chocolate chip cheesecake in the refrigerator, covered, for up to 3 days.
If you want to freeze your chocolate chip cheesecake, you have two options:
- Place the cooled cheesecake, without the ganache on a cardboard round and cover it tightly with plastic wrap. Then wrap it in a layer of foil and freeze it for up to 1 month for best flavor. When you’re ready to enjoy it, thaw it at room temperature for a couple of hours or in the refrigerator overnight. Add the ganache before serving.
- Freeze individual slices by placing them on a sheet tray. Place the tray in the freezer for a couple of hours, until the slices and the ganache are firm. Wrap the slices in plastic wrap followed by a layer of foil; place in a zip-top freezer bag for up to a month.
FAQs
Absolutely. If you want to add some extra chocolate decadence to this cheesecake, you can use the Oreo cookie crust from my black forest cheesecake.
Yes! You can use an electric hand mixer and a large mixing bowl, too.
If you don’t have a hand mixer either, you can make the coconut filling in a large food processor. In fact, sometimes I do this instead of using my stand mixer simply because it is so quick and easy.
Chocolate Chip Cheesecake
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
For the Cheesecake
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 32 ounces cream cheese room temperature (4 8-ounce packages)
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ⅓ cup heavy cream
- 1 ¼ cups mini semisweet chocolate chips
For the Ganache
- 3 ounces mini semisweet chocolate chips 1/2 cup
- ¼ cup heavy cream
For Topping
- whipped cream optional
- additional mini semisweet chocolate chips optional
Instructions
- Preheat oven to 350°F.
- Tightly wrap (1) 9-inch springform pan in heavy duty foil. This step helps to prevent leaks when using a water bath. However, my favorite way to prevent leaks is to place a 9-inch springform pan into a 10-inch round cake pan. Both pans will go into a large roasting pan when baking the cheesecake. You will get all of the benefits of baking with a water bath without the risk of leaks.
- Lightly spray the springform pan with nonstick cooking spray. Set aside.
- Combine the crust ingredients in a medium bowl and stir until the ingredients are evenly distributed.
- Press the crumbs into the bottom and about 1 inch up the sides of the prepared springform pan. Bake crust in preheated oven for 10 minutes. Remove pan to a cooling rack.
- Set a kettle of water to start boiling while you make the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the sugar and flour. Add in the cream cheese and beat on medium speed for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds.
- Add in eggs, one at a time, scraping down the sides of the bowl as needed. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the vanilla and heavy cream and mix for an additional 30 seconds. Add in the mini chocolate chips and mix until distributed throughout the cheesecake batter.
- Pour the cheesecake filling over the prepared crust.
- Place the 9-inch springform pan into a 10-inch cake pan and place both pans into a large roasting pan. Pour boiling water into the roasting pan until it is halfway up the side of the cake pan.
- Bake for 60-70 minutes; the cheesecake is done when the edges appear to be set, but the center still has a slight jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cheesecake has cooled to room temperature, place it into the refrigerator for at least 8 hours.
- Once the cheesecake has chilled, prepare the ganache. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate chips in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Allow the ganache to sit for a few minutes before spreading over the top of the cheesecake. Refrigerate the cheesecake for an additional hour for the ganache to set up a bit.
- If desired, top with whipped cream and additional mini chocolate chips just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
