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This Chocolate Chip Cheesecake is the perfect ending to any meal. Special enough for holidays but easy to make whenever the craving strikes.
Chocolate Chip Cheesecake
This is one of my favorite dessert recipes to share during the holidays, at potlucks or any time we’re craving a rich and creamy cheesecake.
I know some people are intimidated at the thought of making a cheesecake, but let me assure you that this recipe is super easy. It doesn’t require a water bath. The hardest part will be waiting for it to cool down so you can enjoy it!
Everyone will love this chocolate chip cheesecake recipe. It is so easy to make; you will be surprised at how delicious it tastes while being so simple. I can bet you won’t be putting many leftovers in the fridge with this one. If anything, you’ll be getting more requests for the recipe.
How to store cheesecake
Allow the cheesecake to cool completely. If desired, cut it into individual slices. Wrap the whole dessert or the individual slices well in plastic wrap or place them in airtight containers. Refrigerate for up to 5 days.
How to freeze cheesecake
Once the dessert is completely cool, cut it into individual portions, if desired. Wrap the whole dessert or the individual portions in plastic wrap, then in aluminum foil. Freeze for up to 2 months. To use: allow to thaw overnight in the fridge.
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Chocolate Chip Cheesecake recipe
- graham cracker crumbs
- granulated sugar
- unsweetened cocoa powder
- butter
- cream cheese
- sweetened condensed milk
- large eggs
- vanilla extract
- mini chocolate chips
How to make Chocolate Chip Cheesecake
Time needed: 8 hours and 25 minutes
How to make Chocolate Chip Cheesecake
- Preheat oven.
Preheat oven to 300°F.
- Prepare the crust.
Mix the graham crackers, granulated sugar, butter, and cocoa. Press the mixture onto the bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Prepare the filling.
Beat the cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Mix half the chocolate chips into the cream cheese mixture. Pour into prepared crust. Sprinkle the top with remaining chocolate chips.
- Bake and cool.
Bake at 300°F for one hour. Turn off the oven (DO NOT OPEN OVEN DOOR) and leave the cake in the oven to cool for another hour. Remove the cheesecake from the oven to a wire rack and cool completely.
- Refrigerate.
Refrigerate until cold throughout the dessert before removing the sides of the pan. Keep cake refrigerated until time to serve.
Recipe Tips
- For best results, do not skip leaving the cheesecake to cool in the oven for one hour without opening the door (I know it’s tempting to peek, but don’t!). Then, allowing additional time on the counter at room temperature before transferring it to the fridge.
- No springform pan? Don’t fret. Any cake or pie pan that is similar in size can be used in its place. Line it with parchment paper or aluminum foil to help make it easier to get the dessert out later. You may need to split the dessert between two pans since springform pans tend to be taller. Also, you may need to adjust the baking time since shallower pans will bake faster.
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Chocolate Chip Cheesecake
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter, melted
- 3 packages cream cheese, 8 oz. each
- 1 can sweetened condensed milk, 14 oz.
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 300°F.
- Mix the graham crackers, granulated sugar, butter, and cocoa. Press the mixture onto the bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat the cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Mix half the chocolate chips into the cream cheese mixture. Pour into prepared crust. Sprinkle the top with remaining chocolate chips.
- Bake at 300°F for one hour. Turn off the oven (DO NOT OPEN OVEN DOOR) and leave the cake in the oven to cool for another hour. Remove the cheesecake from the oven to a wire rack and cool completely.
- Refrigerate until cold throughout the dessert before removing the sides of the pan. Keep cake refrigerated until time to serve.
Notes
- For best results, do not skip leaving the cheesecake to cool in the oven for one hour without opening the door (I know it’s tempting to peek, but don’t!). Then, allowing additional time on the counter at room temperature before transferring it to the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on April 17, 2012. Updated on May 19, 2021.
This cheesecake looks delicious! 🙂
This cheesecake looks delicious! 🙂
This cheesecake looks so good. I like all the mini chocolate chips! Thanks for sharing at Showcase Your Talent Thursday. I hope to see you there next week!
YUM! Love chocolate chip cheesecake. It's so pretty. 🙂
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