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The Best Chocolate Chip Cheesecake (Easy Recipe)

This easy Chocolate Chip Cheesecake recipe delivers creamy perfection every time, with crisp edges and a smooth filling. Plus, with melty ganache and fluffy whipped cream on top, it’s pure indulgence from the first bite to the last!

slice of chocolate chip cheesecake.

This recipe is not your average cheesecake! It’s a next-level chocolate chip cheesecake that’s bursting with flavor and so easy to make! Imagine a rich, creamy filling studded with melty mini chocolate chips nestled in a crisp Oreo cookie crust. Each bite has a variation of textures and tastes, with the perfect balance of sweet and tangy. 

No Water Bath!

Traditional cheesecake recipes often rely on a water bath to create a gentle, steamy environment that prevents cracks and ensures even baking. This cheesecake recipe stands out because it ditches the water bath and swaps it for a simple pan of boiling water on the oven’s bottom rack. 

The steam still works its magic, keeping the filling silky smooth and the crust crisp, but without the hassle of filling a pan halfway with water and praying it doesn’t overflow. It’s like getting the best of both worlds: flawless cheesecake and stress-free baking!

Top it all off with a decadent chocolate ganache and a pillowy cloud of whipped cream (if you’re feeling fancy), and you’ve got a showstopper dessert that’s guaranteed to vanish faster than you can say “cheesecake!”. So skip the store-bought stuff and whip up this beauty in your own kitchen. Your taste buds (and everyone else’s) will thank you!

This versatile cheesecake with chocolate cookie crust and chocolate ganache is perfect for any occasion. It’s easy to make and always a favorite with everyone. You can serve it at a baby shower, holiday, birthday party, or brunch. It’s also delicious, topped with melted chocolate, whipped cream, berries, ice cream, cookie crumbles, or caramel.

And if you love this cheesecake recipe, try out my White Chocolate Cranberry Cheesecake or Rich Chocolate Stout Cheesecake!

Why You’ll Love This Recipe


  • Say goodbye to cracked crusts: This clever hack using a pan of boiling water guarantees a flawlessly smooth filling every time.
  • Chocolate in every bite: Melty mini chocolate chips transform this cheesecake into a creamy, tangy dream with bursts of rich chocolate in every mouthful. 
  • Perfect for any occasion: Potlucks, movie nights, brunch centerpieces, birthdays – this cheesecake is the perfect dessert for any gathering and special occasion.
  • Customize your way: Decadent ganache drizzle, fluffy whipped cream, fresh berries, even ice cream – this cheesecake is your blank canvas.

Ingredients You’ll Need

  • Oreo Cookies – Their rich chocolatey crunch forms the base for the crust, adding a contrasting flavor and texture to the creamy cheesecake.
  • Melted Butter – Binds the crushed Oreos together for a solid, crumbly crust that holds its shape beautifully.
  • Full-fat Cream Cheese – The foundation of the filling, offering a smooth, tangy base that melts in your mouth and balances the cheesecake’s sweetness.
  • Sugar – Sweetens the cream cheese filling, but not overpoweringly, creating a perfect balance of tang and sweetness.
  • Cornstarch – Provides thickening power, ensuring the filling sets beautifully and remains smooth and creamy without cracks.
  • Salt – Enhances the flavors of all the ingredients, bringing out the richness of the chocolate and the tang of the cream cheese.
  • Large Eggs & Egg Yolk – Bind the filling together and contribute to its smooth, decadent texture.
  • Vanilla Extract – Adds a touch of warmth and depth of flavor, complementing the chocolate and cream cheese perfectly.
  • Heavy Cream – Adds richness and moisture to the filling, creating a silky smooth texture.
  • Sour Cream – Balances the sweetness with a subtle tang, adding complexity and preventing the cheesecake from becoming overly dense.
  • Mini Semi-Sweet Chocolate Chips – Melty bursts of chocolate joy in every bite, contrasting the creamy filling and adding a playful textural element.
  • Ganache Topping (chocolate, heavy cream) – This decadent chocolate sauce adds a luxurious drizzle of rich sweetness.
  • Whipped Cream (heavy whipping cream, sugar) – A light and fluffy topper that provides a contrast to the creamy filling and rich ganache.

Be sure to check out the recipe card for the full ingredient list below

slice of creamy chocolate chip cheesecake on a plate.

Step by Step Instructions

  1. Prepare for baking: Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom and sides with parchment paper. Set aside. 
  2. Assemble and bake the crust: Place the Oreos in a food processor and process until fine crumbs. Mix the crushed Oreo cookies and melted butter in a small bowl until evenly distributed. Press the mixture into the bottom and sides of the prepared springform pan. Press down firmly using a measuring cup to make sure it’s in an even layer. Bake the crust in the oven for 10 minutes. Remove from oven and set aside.
  3. Prepare boiling water for the oven: Place a large roasting pan (at least 9×13-inch) on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door to start to create steam. 
  4. Assemble the cheesecake filling: Add the cream cheese to the bowl of a stand mixer. Using the whisk attachment, beat on medium-high speed until smooth. Add in the sugar, cornstarch, and salt; beat until well combined, scraping down the sides as needed. Switch to the paddle attachment, then beat in eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in vanilla, heavy cream, and sour cream until smooth and creamy. Fold in mini chocolate chips just until combined.
  5. Bake cheesecake: Pour the cheesecake batter into the pre-baked crust. Smooth out the filling into an even layer using an offset spatula. Place the pan on the middle rack directly over the boiling water, and bake for 1 hour and 10 minutes, or until the top is set with a slight jiggle in the center.
  6. Carefully cool: Once the cheesecake is finished baking, turn off the oven. Crack open the door of the oven for one hour with the cheesecake still inside. Remove then let cool at room temperature for an additional hour. Run a sharp knife around the edges to separate, then remove from the pan and store in the fridge for a minimum of 4 hours or up to overnight. 
  7. Make ganache: Place chopped chocolate in a heatproof bowl. Heat heavy cream over medium-low heat until just about to simmer. Pour hot cream over chocolate; let sit for 1 minute. Stir until all chocolate is melted. Pour over the top of the fully cooled and set cheesecake, evening out with a spatula. Let the ganache set for 15 minutes in the fridge.
  8. Add whipped cream: While the ganache is setting, beat the heavy whipping cream with powdered sugar using the whisk attachment in a stand mixer or a hand mixer. Once you’ve got stiff peaks, add to the top of the ganache. Sprinkle with extra chocolate chips. Slice and enjoy!

Tip: Use room temperature ingredients! Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This prevents lumps and guarantees a smooth, creamy filling.

Flavor Variations and Substitutions

  • Gluten Free: Use certified gluten-free cookies or cookie crumbs for the crust. Double-check all other ingredients for potential gluten sources.
  • Swap regular mini chips for milk, dark or white chocolate chips, or even chopped peanut butter cups for a peanut butter twist.
  • Add a tablespoon of Bailey’s Irish Cream, amaretto, or rum to the filling for a boozy finish.
  • Replace sour cream with Greek yogurt for a lighter tang, or swap heavy cream for coconut milk for a tropical take.
  • Change up the crust. Use graham crackers, gingersnaps, or even crushed pretzels for a salty twist. Try a pecan or walnut crust for a richer, nuttier base.
  • Think beyond ganache and whipped cream! Drizzle with caramel sauce, chocolate fudge, or fruit. Sprinkle with chopped nuts, toasted coconut, or crushed candy bars.
a slice of chocolate chip cheesecake with a bite taken out of it.

Storing & Freezing Instructions

Storing: Wrap your cooled cheesecake in plastic wrap to keep the moisture in, and store it in the fridge for up to 4 days. You can also use an airtight container. 

Freezing: For longer storage, wrap each slice in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before slicing and serving. When ready to enjoy, thaw them in the fridge for a few hours before enjoying. 


expert Tips

  • Beat the filling just until combined. Overmixing incorporates too much air, leading to cracks in the cheesecake. Mix on low speed and stop once all ingredients are incorporated.
  • Pre-bake the crust. This sets the base and prevents soggy bottoms. Bake the crust alone for 10 minutes before adding the filling.
  • Let the cheesecake cool completely in the oven with the door cracked open for about an hour. This prevents dramatic temperature changes and helps it set evenly.
  • Chill thoroughly before slicing. Refrigerate the cheesecake for at least 4 hours, preferably overnight, for the best results.
  • Use the double boiler method or microwave in short bursts, stirring frequently, to prevent burning the chocolate for your ganache.
  • If you have time, make the whipped cream right before serving. Freshly whipped cream holds its peak better and tastes much lighter than pre-whipped options.

Frequently Asked Questions

How do I prevent the crust from getting soggy?

Pre-baking the crust for 10 minutes before adding the filling is crucial! This seals it and prevents moisture from the filling seeping in. Additionally, let the cheesecake cool completely in the oven with the door cracked open to avoid condensation forming on the crust.

My cheesecake came out a bit runny. What went wrong?

Over mixing the filling can incorporate too much air, leading to cracks and a runny consistency. Mix just until combined on low speed. Also, ensure your cream cheese and eggs are at room temperature to avoid lumps that can prevent proper setting.

Can I substitute sour cream with something else?

Yes! Greek yogurt offers a lighter, tangy alternative. You can also use buttermilk or even plain yogurt. Keep in mind the flavor and texture might vary slightly with each substitution.

More Cheesecake Recipes

If you loved this chocolate chip cheesecake recipe, check out these other great recipes.

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on PinterestFacebookInstagram, and Youtube. ♡

slice of chocolate chip cheesecake.

Chocolate Chip Cheesecake

Angelina Papanikolaou
This recipe is not your average cheesecake! It’s a next-level chocolate chip cheesecake that's bursting with flavor and so easy to make! Imagine a rich, creamy filling studded with melty mini chocolate chips nestled in a crisp Oreo cookie crust. Each bite has a variation of textures and tastes, with the perfect balance of sweet and tangy.
Course Desserts
Cuisine American
Servings 10 servings
Calories 1073 kcal

Equipment

  • Mixing bowl
  • Food processor
  • 9-inch springform pan
  • parchment paper
  • Stand mixer or large mixing bowl with an electric hand mixer
  • Whisk attachment (if using a stand mixer)
  • Rubber spatula
  • Microwave-safe measuring cup
  • Wire rack (for cooling the cheesecake)
  • Offset spatula

Ingredients 

Crust:

  • 25 Oreo cookies crushed
  • ½ cup butter melted

Cheesecake:

  • 32 oz cream cheese (4 8-oz each packages), room temperature
  • 1 ½ cups sugar
  • 3 tbsp cornstarch
  • 1 tsp salt
  • 4 eggs room temperature
  • 1 egg yolk room temperature
  • 1 tbsp vanilla extract
  • cup heavy cream room temperature
  • 3 tbsp sour cream room temperature
  • 1 cup mini chocolate chips

Ganache Topping:

  • 6.5 oz chocolate chopped
  • 1 cup heavy cream

Whipped Cream (optional):

  • ¾ cup heavy whipping cream
  • cup powdered sugar

Instructions 

Crust:

  • Preheat oven to 350°F (175°C).
  • Lightly grease a 9-inch springform pan and line the bottom and sides with parchment paper.
  • Place the Oreos in a food processor and process until fine crumbs. Mix together crushed Oreo cookies and melted butter in a small bowl. Evenly press the crumb mixture into the bottom and sides of the springform pan. Use a measuring cup to firmly press the crust into an even layer.
    25 Oreo cookies, ½ cup butter
  • Bake the crust in preheated oven for 10 minutes. Remove from oven and set aside.

Prepare Oven:

  • Once the crust is out of the oven, place a 9×13-inch pan on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door.

Cheesecake:

  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium-high speed for about 1 minute, until smooth and creamy. Add sugar, cornstarch, and salt; beat until well combined, scraping down the sides as needed.
    32 oz cream cheese, 1 ½ cups sugar, 3 tbsp cornstarch, 1 tsp salt
  • Replace the whisk with the paddle attachment. Beat in eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in vanilla, heavy cream, and sour cream until smooth and creamy. Fold in mini chocolate chips.
    4 eggs, 1 egg yolk, 1 tbsp vanilla extract, ⅓ cup heavy cream, 3 tbsp sour cream, 1 cup mini chocolate chips
  • Pour the filling into the pre-baked crust. Use an offset spatula to smooth it into an even layer. Place the pan on the middle rack, directly over the boiling water, and bake for 1 hour 10 minutes, or until the top is set with a slight jiggle in the center.
  • When done, turn off the oven and allow the cheesecake to cool with the door cracked open for 1 hour. Then, transfer to the counter and cool at room temperature for another hour. Run a knife around the edges, remove from the springform pan, and refrigerate (uncovered) for at least 4 hours, preferably overnight.

Ganache:

  • Place chopped chocolate in a heatproof bowl. Heat heavy cream over medium-low heat until just about to simmer. Pour hot cream over chocolate; let sit for 1 minute. Stir until all chocolate is melted. Pour over chilled cheesecake and spread around. Return to the fridge for 15 minutes to set.
    6.5 oz chocolate, 1 cup heavy cream

Whipped Cream (optional):

  • Beat heavy whipping cream with powdered sugar using a whisk attachment. Once ganache is set, top with whipped cream and extra mini chocolate chips.
    ¾ cup heavy whipping cream, ⅓ cup powdered sugar

Notes

Gluten Free: Use certified gluten-free cookies or cookie crumbs for the crust. Double-check all other ingredients for potential gluten sources.
Storing: Wrap your cooled cheesecake in plastic wrap to keep the moisture in, and store it in the fridge for up to 4 days. You can also use an airtight container.
Freezing: For longer storage, wrap each slice in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before slicing and serving. When ready to enjoy, thaw them in the fridge for a few hours before enjoying.

Nutrition

Serving: 1sliceCalories: 1073kcalCarbohydrates: 88gProtein: 13gFat: 77gSaturated Fat: 45gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 0.4gCholesterol: 262mgSodium: 763mgPotassium: 327mgFiber: 2gSugar: 72gVitamin A: 2415IUVitamin C: 0.4mgCalcium: 172mgIron: 5mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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