Easy Chocolate Chip Cheesecake Recipe

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Chocolate chip cheesecake is a winning combination. Each slice offers the creamy tang of classic cheesecake, balanced by bites of melty chocolate. It’s the sort of dessert people remember long after the last forkful disappears. Whether you’re hosting a birthday dinner, a summer party, or looking for a make-ahead holiday treat, this cheesecake delivers on every level: flavor, texture, and simplicity.

Why You’ll Love This Recipe

Chocolate chip cheesecake stands out for how approachable and crowd-pleasing it is. There’s no need for fancy equipment or obscure ingredients. Every step is clear, and the outcome is reliable. Expect a smooth, rich cheesecake filling dotted with chocolate chips, all supported by a tender chocolate graham cracker crust. With basic pantry staples, and a few baking techniques, you can create a dessert that tastes like it came from a bakery.

Ingredients You’ll Need

Cheesecake is all about balance—sweet and tangy, creamy and crumbly. Here’s what goes into this version, with a few substitution notes along the way.

If you’re missing graham crackers, chocolate or vanilla wafers work well. Prefer milk chocolate? Use those chips instead—just keep to mini morsels for the best texture.

How to Make Chocolate Chip Cheesecake

Making chocolate chip cheesecake involves three steps: preparing the crust, making the filling, baking and chilling. Here’s how to get it right from the start.

Step 1: Prepare the Crust

• Crush the crackers: Place graham crackers in a food processor. Pulse until you have fine crumbs, about 1 1/2 cups total.
• Add cocoa and sugar: Stir in 2 tablespoons unsweetened cocoa and 2 tablespoons granulated sugar. Combine until uniform.
• Blend in melted butter: Pour in 5 tablespoons melted, unsalted butter. Mix with a fork until the mixture resembles damp sand.
• Press into pan: Use the back of a spoon or a flat-bottomed cup to firmly press the crumb base into the bottom and slightly up the sides of a 9- or 10-inch springform pan.
• Pre-bake the crust: Place the pan in a preheated 325°F (160°C) oven for 8-10 minutes. This ensures the crust stays crisp once the filling is added. Cool slightly before filling.

Step 2: Make the Cheesecake Filling

• Beat cream cheese: With a handheld mixer or stand mixer, beat 3 packages (24 ounces) of full-fat cream cheese on medium-low until smooth and free of lumps.
• Add condensed milk: With mixer on low, slowly pour in a 14-ounce can of sweetened condensed milk. Scrape the sides and continue until glossy and fully blended.
• Add eggs and vanilla: Lightly beat 3 large eggs and 2 teaspoons vanilla extract, then add to the mixture. Mix on low just until combined. Don’t overmix—you want a thick, even batter, not a foamy one.
• Fold in chocolate chips: Toss 1 cup of mini chocolate chips with 1 tablespoon flour, then fold them into the cheesecake batter. This step helps prevent the chips from sinking as the cake bakes.

Step 3: Assemble and Bake

• Fill the crust: Pour the cheesecake filling into the cooled crust. Spread evenly with a spatula. Sprinkle remaining 1/2 cup chocolate chips over the top.
• Prepare a water bath: Wrap the base and outside of your springform pan in 2-3 layers of heavy-duty foil to prevent leaks. Place the pan inside a larger roasting pan. Fill the outer pan with hot water until it reaches halfway up the side of the cheesecake pan.
• Bake: Transfer to the center oven rack. Bake at 325°F (160°C) for 50-60 minutes, or until the center wobbles slightly when gently shaken. The edges should look set.
• Cool gradually: Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside. This gradual cooling helps prevent cracks. Then, move to a rack and cool to room temperature.
• Chill: Cover and refrigerate the cheesecake for at least 6 hours, or ideally overnight. Cold resting lets the flavors meld and the texture become truly creamy.

Helpful Techniques and Tools

• Springform pan: Allows easy release and clean slices.
• Water bath (bain-marie): Provides even, gentle heat, reducing the risk of overbaking or cracked tops.
• Room temperature dairy and eggs: Incorporate easily for a lump-free, silky batter.
• Mixer: While a stand or hand mixer makes life easier, you can also mix by hand for a denser, more rustic texture.

Tips for Success

Even the simplest cheesecake benefits from extra attention to detail. Here are a few useful tips:

• Let ingredients warm up: Cold cream cheese can cause lumps. Set out your cheese, eggs, and milk an hour before you start.
• Mix gently: Overmixing incorporates air, which may cause your cheesecake to rise and then fall, resulting in cracks.
• Insert a knife to check: The center should be just set but slightly wobbly. Overbaking makes for a dry cheesecake.
• Use mini chips or finely chopped chocolate: Bigger chocolate pieces tend to settle to the bottom.
• Don’t skip chilling: Warm cheesecake tastes loose and eggy. Time in the fridge sets the texture and amplifies flavor.

Flavor Variations

Personalize your cheesecake with these ideas:
– Stir in a handful of chopped walnuts or pecans.
– Swirl in 1/3 cup caramel sauce before baking.
– Add instant espresso powder to the crust for mocha notes.
– Stir orange zest into the filling for fresh flavor.

How To Store and Freeze

Cheesecake keeps well, making it great for prepping ahead or savoring leftovers.

To Refrigerate:
Cover the cooled cheesecake tightly with plastic wrap or a fitted lid. Store in the fridge up to 4 days.

To Freeze:
For longer storage, wrap the completely chilled cheesecake (whole or by slice) first in plastic, then foil. Place in a zip-top bag. Freeze up to 2 months. Thaw overnight in the refrigerator before serving—never at room temperature, as that can create condensation and sogginess.

Serving Suggestions

Chocolate chip cheesecake can be enjoyed just as it is—cool, creamy, and dotted with chocolate. For special occasions, add a little flourish. Here are a few serving ideas:

• Drizzle with warm chocolate or caramel sauce.
• Top with whipped cream and chocolate shavings.
• Add fresh strawberries or raspberries for tart contrast.
• Serve with a dusting of cocoa powder or powdered sugar.

Frequently Asked Questions

Do I have to use a water bath?

It gives the most even, crack-free results, but if you’re short on time, a pan of hot water placed on the oven rack below can also help.

Can I use low-fat cream cheese?

Full-fat cream cheese offers the richest texture and tang. Light versions can work, but your cheesecake will be less silky and may need extra thickening.

Can I make this gluten-free?

Absolutely. Simply substitute gluten-free graham crackers or cookies for the crust, and ensure your flour is gluten-free.

Chocolate chip cheesecake walks the line between nostalgic and decadent. With every creamy bite, you get a mix of flavors and textures: chocolate in the crust, tiny pockets of melty chips throughout, and a tangy-sweet filling. It’s easy, reliable, and deeply satisfying for both the baker and anyone lucky enough to snag a slice. Gather your ingredients, set aside some time to chill, and enjoy a modern classic done right.