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How To Make Chocolate Chip Cheesecake

So easy to make, this decadent Chocolate Chip Cheesecake doesn’t even require a water bath!

How To Make Chocolate Chip Cheesecake

​Frequently Asked Questions about how to make chocolate chip cheesecake

How important is it to soften cream cheese before making a cheesecake?

It’s extremely important. Cold cream cheese will clump up in the filling and not make a smooth filling.

What is the easiest way to crush the chocolate chip cookies for the crust?

I prefer doing this in my food processor. I recommend pulsing them in 2 batches.

Can this crust be made as a graham cracker crust?

Yes, simply use the same amount of graham cracker crumbs as called for below, 1 1/2 cups. You could also use oreos for an oreo crust.

Why doesn’t this recipe call for placing the springform pan in hot water like other cheesecake recipes?

Cooking a classic cheesecake recipe in a water bath is a divisive topic. Many bakers swear it is the only way to perfectly bake cheesecake. While I agree a water bath often produces a wonderful cheesecake, most people simply don’t want to do that. Since my goal is to make baking AS EASY AS POSSIBLE, I have developed this and my other cheesecake recipes (Mocha Cheesecake and Cheesecake Cups) without a water bath. 

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How To Make Chocolate Chip Cheesecake


  • Author: Regan at This Baking Life
  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Description

The combo of chocolate chip cookies, chocolate chips and cheesecake in this recipe is absolute delicious!


Ingredients

Crust:

  • Cooking spray
  • 1 1/2 cups crushed chocolate chip cookies (about 16 cookies)
  • 6 Tbsp. melted butter
  • 4 Tbsp. granulated sugar

Cheesecake Filling:

  • 4 (8-oz.) pkg. full-fat cream cheese, at room temperature
  • 1 cup granulated sugar
  • 2 Tbsp. cornstarch
  • 2 tsp. vanilla extract
  • Pinch of salt
  • 2 large eggs, at room temperature
  • 1/2 cup heavy whipping cream
  • 1 cup mini chocolate chips

Chocolate Ganache Topping:

  • 3 oz. semisweet chocolate chips (about 1/2 cup)
  • 1/4 cup heavy whipping cream

Instructions

  1. Pre heat oven temperature to 300°F with oven rack in center of oven.
  2. Prepare the Crust: Coat bottom and sides of a 9-inch springform pan with cooking spray. Stir together cookie crumbs with melted butter and sugar until well combined. Press crumb mixture evenly in bottom of the prepared pan; set aside.
  3. Prepare the Cheesecake Filling: In a large bowl, combine cream cheese and sugar in a large bowl. Beat with an electric hand mixer (or in the bowl of a stand mixer fitted with a paddle attachment if preferred) on medium-high speed until fluffy and very smooth, about 2 minutes. Add cornstarch, vanilla extract, and salt to cream cheese mixture. Mix on medium speed of electric mixer until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add eggs, one at a time, and beat after each addition. Add heavy cream; beat on low speed until well combined, about 30 seconds. Beat in mini chips just until blended.
  4. Spoon cheesecake batter evenly into prepared crust. Place springform pan on a large, rimmed baking sheet. (Line with parchment paper or aluminum foil, if desired.)
  5. Bake in preheated oven, uncovered, just until edges are set and center is just still slightly jiggly, about 1 hour, 5 minutes. Turn oven off. Let cheesecake stand in turned-off oven with oven door closed 1 hour. Remove cheesecake from oven; carefully run a small pairing knife around outer edge of cheesecake to loosen from sides of pan. Let cool completely in pan on a wire rack, about 1 hour. Cover, and cool cheesecake in refrigerator at least 4 hours or up to 24 hours.
  6. Prepare the Topping: Melt chocolate chips and 1/4 cup cream in a microwave-safe small bowl in the microwave on HIGH in 30-second intervals until melted and smooth, 30 seconds to 1 minute, stirring between intervals. (Be sure to microwave in intervals for best results. Otherwise, your chocolate might seize and become unspreadable.)
  7. Remove chilled cheesecake from refrigerator, and carefully run a small pairing knife around outer edge of entire cheesecake to ensure cheesecake has been fully loosened from sides of cheesecake pan. Remove ring from springform pan. Spoon Topping on top of the Cheesecake and spread evenly to edges. Let stand until firm, about 30 minutes. Slice into individual slices, and serve. Store in refrigerator.

 

  • Prep Time: 15 min
  • Cook Time: 65 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: how to make chocolate chip cheesecake


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