Chocolate Chip Cheesecake

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I’m so excited to share this Chocolate Chip Cheesecake recipe with you. This is one of those desserts that disappears almost instantly whenever I make it. Imagine the creamy richness of a classic cheesecake, studded with sweet, melty chocolate chips in every bite, all nestled on a chocolate cookie crust—it’s honestly as dreamy as it sounds. I’ve baked this for birthdays, potlucks, and even just casual weekends when I needed a pick-me-up, and it never fails to get rave reviews.

What I love most about this cheesecake is that it blends the decadence of chocolate with the smooth, tangy perfection of cream cheese. It’s sweet but balanced, indulgent without being overwhelming, and easy enough that you don’t need to be a pro baker to nail it. If you’ve been searching for a crowd-pleasing dessert that’s guaranteed to impress, this is it.

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Why You’ll Love This Chocolate Chip Cheesecake

• Chocolate in every bite: Mini chocolate chips folded into the cheesecake and scattered on top deliver the perfect balance of sweetness and texture.
• Ultra-creamy filling: The cream cheese mixture is silky smooth and bakes into the most satisfying, melt-in-your-mouth texture.
• No fancy tools needed: Just a simple springform pan and a hand mixer get the job done.
• Customizable: You can get creative with crusts or toppings without compromising that dreamy cheesecake experience.
• Make-ahead friendly: It tastes even better the next day, which makes it perfect for planning ahead for gatherings.

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What Kind of Chocolate Chips Should I Use?

When it comes to the chocolate chips in this cheesecake, I always reach for mini semi-sweet chips. Their small size keeps the texture of the cheesecake smooth, and they spread out nicely so you get that chocolate in every bite. That said, if you only have regular-sized chocolate chips on hand, those will work too—just know they’ll stand out more in texture. For a deeper chocolate flavor, dark chocolate chips are also an amazing option. Milk chocolate can be a bit too sweet, but if you prefer it, go for it. This cheesecake can handle a bit of sweetness!

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Options for Substitutions

Whether you’re dealing with dietary needs or just working with what’s in your pantry, here are a few solid substitution ideas:

• Cream cheese: You can use Neufchâtel cheese if you want a slightly lighter texture with less fat. The flavor will still be rich and delicious.
• Chocolate chips: Swap in chopped chocolate chunks, white chocolate chips, or even a mix of both for a twist.
• Crust: If chocolate cookie crumbs aren’t available, crushed graham crackers, digestive biscuits, or even Oreos (without the filling) will make an excellent base.
• Sour cream: If you’re out, Greek yogurt is a great stand-in and keeps that creamy tang.
• Sugar: You can substitute part of the white sugar with brown sugar for a slightly deeper flavor.

Feel free to mix and match based on what you love—or what you have.

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Ingredients for This Chocolate Chip Cheesecake

• Cream Cheese: The heart of any cheesecake—rich, creamy, and tangy. Make sure it’s softened so it blends smoothly.
• Granulated Sugar: Sweetens the cheesecake and balances the tang of the cream cheese.
• Eggs: These give the cheesecake structure and that custardy, velvety texture.
• Sour Cream: Adds a subtle tang and creaminess that makes the filling even smoother.
• Vanilla Extract: Enhances the overall flavor and adds a warm, aromatic note.
• Mini Semi-Sweet Chocolate Chips: These little gems add bursts of chocolate throughout every slice.
• Chocolate Cookie Crumbs (for the crust): Provide a deep, chocolatey base that complements the filling.
• Butter (melted): Binds the crust together and gives it that slightly crisp texture.
• Salt: Just a pinch balances the sweetness and deepens the flavors.

Every ingredient plays a role in building the rich, luscious flavor and texture that make this cheesecake unforgettable.

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Step 1: Prepare the Crust

In a mixing bowl, combine chocolate cookie crumbs with melted butter and a pinch of salt. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of a springform pan to form an even crust. Use the bottom of a measuring cup to really pack it down. Chill in the fridge while you make the filling.

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Step 2: Preheat and Prep

Preheat your oven to 325°F (163°C). Wrap the outside of your springform pan with foil if you’re using a water bath (helps prevent leaks). Set aside a large roasting pan if you plan to bake it this way.

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Step 3: Make the Cheesecake Filling

Beat softened cream cheese until smooth and creamy. Add in granulated sugar and beat again until fully incorporated. Then mix in the eggs one at a time, followed by sour cream and vanilla extract. Beat just until smooth—don’t overmix.

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Step 4: Fold in Chocolate Chips

Using a spatula, gently fold in most of the mini chocolate chips, saving a handful to sprinkle on top later. Stir just until they’re evenly distributed through the batter.

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Step 5: Pour and Smooth

Pour the cheesecake batter over your chilled crust and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.

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Step 6: Bake the Cheesecake

Place the springform pan in a roasting pan and pour hot water into the outer pan, halfway up the sides of the cheesecake pan. Carefully transfer to the oven and bake for 55–65 minutes, until the edges are set and the center jiggles slightly.

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Step 7: Cool and Chill

Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Then remove from the water bath and cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight for best results.

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Step 8: Garnish and Serve

Just before serving, sprinkle the remaining mini chocolate chips over the top. Slice with a clean, sharp knife (wipe between cuts for clean slices), and enjoy every decadent bite!

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How Long to Cook the Chocolate Chip Cheesecake

Baking this cheesecake takes about 55 to 65 minutes at 325°F (163°C). You’ll know it’s ready when the edges look set but the center still has a slight jiggle—it will firm up as it cools. After baking, let it sit in the turned-off oven with the door cracked open for 1 hour to prevent cracks. Then, cool it completely at room temperature before transferring it to the fridge for at least 6 hours or overnight. The chilling time is just as important as the baking time for that perfect, dense texture.

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Tips for Perfect Chocolate Chip Cheesecake

• Use room temperature ingredients: Softened cream cheese and room temp eggs blend more easily, resulting in a smoother filling.
• Don’t overmix the batter: Overbeating introduces too much air, which can cause cracks or a puffy texture.
• Use a water bath: It promotes even baking and minimizes the risk of cracking.
• Tap the pan before baking: This helps remove air bubbles trapped in the batter.
• Chill overnight: This not only helps the cheesecake firm up but also improves flavor and texture.
• Clean knife between slices: For clean, bakery-style cuts, wipe your knife with a warm, damp cloth after each slice.

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Watch Out for These Mistakes While Cooking

Even the most indulgent desserts have their pitfalls—here’s what to avoid so your Chocolate Chip Cheesecake comes out flawless:

• Skipping the room temperature step: Cold cream cheese can leave your batter lumpy no matter how long you beat it.
• Overbaking: A cheesecake that’s too firm or dry likely stayed in the oven too long. Look for that gentle jiggle in the center.
• Forgetting the water bath: This gentle baking method protects the cheesecake from rapid temperature changes, which helps prevent cracking.
• Opening the oven door too often: Temperature fluctuations can make your cheesecake collapse or crack.
• Mixing chocolate chips with a mixer: Always fold them in by hand—this keeps them from breaking and sinking.

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What to Serve With Chocolate Chip Cheesecake?

Fresh Berries

Strawberries, raspberries, or blueberries add a tart contrast to the sweet richness of the cheesecake.

Whipped Cream

A soft dollop of lightly sweetened whipped cream is the perfect creamy topping.

Chocolate Ganache

Drizzle warm ganache over each slice for an ultra-decadent presentation.

Espresso or Coffee

The bitterness of coffee complements the sweet, creamy cheesecake beautifully.

Crushed Nuts

A sprinkle of toasted pecans or almonds adds a nice crunch and depth.

Caramel Sauce

Swirls of caramel bring another layer of sweetness and pair especially well with chocolate.

Vanilla Ice Cream

For an all-out dessert celebration, serve a slice alongside a scoop of vanilla bean ice cream.

Mint Leaves

Not just for garnish—fresh mint gives a pop of freshness and lightens the richness of the dessert.

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Storage Instructions

Once your Chocolate Chip Cheesecake is fully chilled and set, store it in the refrigerator, tightly covered or in an airtight container. It will stay fresh for up to 5 days. If you want to make it ahead of time, this dessert actually improves in flavor after a day or two, so it’s perfect for preparing in advance.

To freeze, wrap individual slices or the whole cheesecake (without toppings) tightly in plastic wrap, then foil. Store in the freezer for up to 2 months. Thaw overnight in the fridge before serving. Avoid microwaving—it can alter the texture.

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Estimated Nutrition

Note: Nutrition values are estimates based on one slice when the cheesecake is cut into 12 servings.

• Calories: ~410
• Total Fat: 29g
• Saturated Fat: 17g
• Cholesterol: 115mg
• Sodium: 260mg
• Carbohydrates: 32g
• Sugar: 25g
• Fiber: 1g
• Protein: 6g

This dessert is indulgent—but that’s part of the joy! It’s meant to be a treat, and one worth savoring slowly.

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Frequently Asked Questions

Can I use regular-sized chocolate chips instead of mini?

Yes, you can, but mini chips blend more evenly throughout the batter. Larger chips may sink or create uneven texture pockets.

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Do I need a water bath for this cheesecake?

It’s not absolutely required, but a water bath helps the cheesecake bake evenly and reduces the risk of cracking. It’s highly recommended for best results.

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Can I make this cheesecake without a springform pan?

A springform pan is ideal because it allows easy removal without damaging the sides. If you must use a regular cake pan, line it with parchment for easier lifting, but expect some difficulty getting clean slices.

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How long should I chill the cheesecake before serving?

At least 6 hours is necessary, but overnight is ideal. The longer it chills, the better the texture and flavor.

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Why did my cheesecake crack on top?

This can happen due to overbaking, rapid cooling, or skipping the water bath. Thankfully, cracks won’t affect the flavor, and a topping of whipped cream or chocolate chips can hide them.

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Can I add toppings like ganache or caramel?

Absolutely! Ganache, caramel drizzle, or even fresh berries make excellent toppings and complement the flavor beautifully.

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Is it okay to freeze leftovers?

Yes! Cheesecake freezes very well. Just wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Can I make this cheesecake gluten-free?

Yes—use gluten-free chocolate cookies for the crust and double-check that your chocolate chips are gluten-free. The filling itself is naturally gluten-free.

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Conclusion

This Chocolate Chip Cheesecake is everything a dessert lover dreams of—rich, creamy, sweet, and speckled with just enough chocolate to make every bite exciting. Whether you’re baking it for a celebration or just because you deserve a treat, it’s a recipe that never fails to impress. The best part? It’s simple enough for beginners but delicious enough to rival any bakery version. Once you try it, it just might become your go-to cheesecake. Happy baking!

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