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–+ servings
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.
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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
  • ⅓ 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
  • ⅓ 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
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