There’s something truly magical about the way smooth cream cheese and sweet chocolate chips come together in a single bite; it’s the kind of flavor that instantly feels like home. If you’ve ever wanted to create a dessert that feels bakery-level but is easy enough for any home kitchen, this chocolate chip cheesecake recipe is exactly what you need. It’s rich, creamy, and packed with just the right amount of sweetness; a dessert that feels both special and comforting.
This chocolate chip cheesecake recipe is one I’ve turned to time and time again for everything from birthdays to casual get togethers. It never fails to impress and it’s always the first thing to disappear from the dessert table. What makes it so reliable is the technique; using room temperature ingredients ensures a silky smooth filling, and baking it gently gives you that beautiful, crack-free top.
Why You’ll Love This Chocolate Chip Cheesecake Recipe
There’s a lot to adore about this chocolate chip cheesecake recipe; it blends the tangy richness of classic New York cheesecake with the sweetness of chocolate chips in every bite. Unlike desserts that feel overwhelming or require fancy tools, this chocolate chip cheesecake recipe is made with simple ingredients you likely already have at home. The graham cracker crust adds a perfect crunch that balances the creamy filling; and whether you’re serving it for a holiday dinner or a casual family night, this chocolate chip cheesecake recipe always feels like the right choice. Pair it with berries, whipped cream or a drizzle of chocolate for that extra touch.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
- Salt
For the Cream Cheese Filling:
- Cream cheese, softened to room temperature
- Granulated sugar
- Large eggs, room temperature
- Sour cream
- Vanilla extract
- All-purpose flour
- Mini chocolate chips (plus extra for topping)
For the Sour Cream Topping (Optional):
- Vanilla extract
- Sour cream
- Powdered sugar
See recipe card for quantities.
Instructions
Prepare Crust and Pan
- Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, sugar, and salt until it holds together. Press firmly into a greased 9-inch springform pan. Bake for 10 minutes, then cool. Wrap the outside of the pan with foil for the water bath.
Make the Filling
- Beat softened cream cheese until smooth. Gradually add sugar, then eggs one at a time. Mix in sour cream, vanilla, and flour until just combined. Fold in mini chocolate chips, saving some for topping.
Assemble and Bake
- Pour filling over crust and sprinkle with remaining chocolate chips. Place pan in a roasting pan and add hot water halfway up the sides. Bake 55-65 minutes until center is almost set but slightly jiggly.
Cool and Chill
- Turn off oven and let cheesecake cool in the oven with door cracked for 1 hour. Remove from water bath, cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Step 1: Prepare Crust and Pan
Press crust mixture into your pan and bake briefly to set the base
- Step 2: Make the Filling
Mix the filling until smooth and gently fold in mini chocolate chips
- Step 3: Assemble and Bake
Assemble cheesecake and bake in a water bath for even, crack-free results
- Step 4: Cool and Chill
Let the cheesecake cool gradually and chill overnight for best texture
Expert Cooking Tips for Success
- Temperature Matters: All ingredients should be at room temperature for the smoothest mixing. Take your cream cheese and eggs out of the fridge 2-3 hours before baking.
- Don't Overbeat: Mix ingredients just until combined. Overbeating incorporates too much air, leading to cracks and a dense texture.
- Test for Doneness: The center should be slightly jiggly but not liquid. It will continue to set as it cools.
- Avoid Opening the Oven: Resist the urge to check on your cheesecake frequently. Opening the oven door can cause temperature fluctuations and cracking.
Recipe Variations & Dietary Modifications
Chocolate Chip Cookie Crust Version
- Replace the graham cracker crust with a chocolate chip cookie crust for extra chocolate flavor. Crush 20 chocolate chip cookies and mix with 4 tablespoons melted butter.
No-Bake Chocolate Chip Cheesecake
- For a no-bake version, use the same filling but substitute gelatin for the eggs and flour. Mix 1 packet unflavored gelatin with ¼ cup warm water, then fold into the cream cheese mixture. Chill for 4 hours instead of baking.
Dietary Modifications:
- Gluten-Free: Use gluten-free graham crackers and substitute flour with cornstarch
- Lower Sugar: Reduce sugar by ¼ cup and add 2 tablespoons of sugar substitute
- Lighter Version: Use reduced-fat cream cheese and Greek yogurt in place of sour cream
Essential Equipment for Best Results
- Springform Pan: A 9-inch springform pan is crucial for easy removal and clean presentation. The removable bottom makes serving much simpler.
- Electric Mixer: A stand mixer or hand mixer ensures smooth, lump-free filling. Hand whisking won't achieve the same creamy texture.
- Roasting Pan: For the water bath method, which prevents cracking and ensures even baking.
- Aluminum Foil: Heavy-duty foil wrapped around the pan bottom prevents water from seeping in.
Storage & Meal Prep Tips
Refrigerator Storage
- Store your finished cheesecake covered in the refrigerator for up to 5 days. The flavor actually improves after the first day as the ingredients meld together.
Freezing Instructions
- This cheesecake freezes beautifully for up to 3 months. Wrap individual slices in plastic wrap and aluminum foil, or freeze the whole cheesecake wrapped tightly. Thaw in the refrigerator overnight before serving.
Make-Ahead Tips
- You can make this cheesecake up to 3 days in advance. It's actually better when made ahead, as the flavors develop and the texture becomes perfectly creamy.X days/weeks/months.
The Secret Behind My Famous Chocolate Chip Cheesecake
I still remember the first time I made this chocolate chip cheesecake recipe. It was one of those quiet, cozy rainy afternoons—the kind that calls for something warm, sweet, and comforting. I didn’t have a plan or anything fancy in mind; just a craving and a handful of pantry staples. I started mixing, hoping for something decent, and what came out of the oven completely surprised me. It was rich, creamy, and speckled with gooey, melty chocolate chips in every bite. That first taste was pure magic. From that day on, this chocolate chip cheesecake recipe turned into something more than just dessert—it became a tradition in our home.
Over the years, I’ve made it for birthdays, holidays, and even just slow weekends when we all needed a little extra joy. And through all that time, I’ve learned that the real magic of this chocolate chip cheesecake recipe comes after the baking. Letting it chill overnight makes all the difference—the texture turns velvety smooth, the flavors settle in, and each slice becomes even more satisfying the next day. Now, every time I bake this chocolate chip cheesecake recipe, it brings back those cozy memories and creates new ones too. It’s more than just a sweet treat; it’s a little piece of comfort I get to share, again and again.
FAQ
What is the secret to making good cheesecake?
Use room temperature ingredients, mix just until combined, and bake in a water bath to prevent cracks. Let it chill overnight for the best texture and flavor.
Is baked or no bake cheesecake better?
Baked cheesecake has a denser, richer texture while no-bake is lighter and quicker to make. It depends on your preference; baked is ideal for classic flavor and structure.
What are the three types of cheesecake?
The three main types are New York-style (dense and rich), no-bake (light and creamy), and ricotta or Italian-style (slightly grainy and airy from the cheese).
What not to do when making cheesecake?
Don’t overmix the batter, rush the cooling process, or skip the water bath. Avoid opening the oven door frequently, as it can lead to cracks or uneven baking.
One Slice Isn’t Enough
This chocolate chip cheesecake recipe truly has it all rich, creamy texture, sweet bursts of mini chocolate chips, and that perfect tang from smooth cream cheese. The buttery graham cracker crust brings everything together, giving each bite a satisfying crunch that makes this dessert feel extra special. Whether it’s a birthday, a cozy weekend, or just because you’re craving something amazing, this chocolate chip cheesecake recipe always delivers. It’s the kind of dessert you’ll come back to again and again; simple, reliable, and endlessly loved. This chocolate chip cheesecake recipe isn’t just good it’s unforgettable.
Even better, it tastes amazing the next day; the flavors settle in and somehow get even more delicious. And if you're in the mood to keep the dessert fun going, you’ve got to check out my MM Cookie Bars Recipe or the silky smooth Dark Chocolate Avocado Mousse Recipe; both are perfect companions to this chocolate chip cheesecake recipe and super easy to whip up.
Give this chocolate chip cheesecake recipe a try and don’t be shy about putting your own spin on it. I’d love to hear how your version turned out or what fun twist you added to make it yours. Sharing your take on this chocolate chip cheesecake recipe just makes it even sweeter.
With love and sweetness
By Lisa Johnson💕
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Pairing
These are my favorite dishes to serve with Chocolate Chip Cheesecake Recipe
Chocolate Chip Cheesecake Recipe
Equipment
- 1 9-inch springform pan Crucial for easy removal
- 1 Roasting pan For the water bath
- 1 Electric mixer Hand or stand mixer for smooth texture
- 1 Mixing bowls For crust and filling preparation
- 1 Measuring cups & spoons To measure all ingredients
- 1 Foil Wrap around pan to prevent water seepage
Ingredients
Graham Cracker Crust
- 1.5 cups graham cracker crumbs About 12 crackers
- 0.33 cup melted butter
- 3 tablespoon granulated sugar
- 1 pinch salt
Cheesecake Filling
- 32 oz cream cheese 4 packages, room temperature
- 1 cup granulated sugar
- 4 large eggs Room temperature
- 1 cup sour cream
- 2 teaspoon vanilla extract
- 3 tablespoon all-purpose flour
- 1 cup mini chocolate chips Plus extra for topping
Optional Sour Cream Topping
- 1 cup sour cream
- 3 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with foil to prevent leaks. In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and mix until combined. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in sour cream, vanilla extract, and all-purpose flour until the batter is smooth. Fold in mini chocolate chips.
- Pour the filling over the cooled crust in the springform pan. Sprinkle additional mini chocolate chips on top. Place the springform pan into a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath. Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour. Then, remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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