The Best Chocolate Chip Cheesecake (Easy Recipe)

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!

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.

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!

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.

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. 

Frequently Asked Questions