Chocolate Chip Cheesecake – A Decadent Delight

My Decadent Chocolate Chip Cheesecake Recipe

If you’re a fan of chewy chocolate chip cookies, chocolate chip bundt cake, or even chocolate chip muffins, this cheesecake is perfect for you.

I start with a classic graham cracker crust base and my signature vanilla cheesecake filling. I fold in plenty of mini chocolate chips, and after allowing it to chill, I layer on a luscious chocolate ganache.

You can easily substitute an Oreo crust for the graham cracker base, but I adore how the graham cracker layer echoes some of the flavors found in a chocolate chip cookie. It’s a delightful combination!

This cheesecake is ideal for birthdays, anniversaries, holidays, or dinner parties. Its rich, indulgent nature allows you to stretch it to serve plenty of people if necessary.

How to Make Chocolate Chip Cheesecake

For those who might feel intimidated by a cheesecake recipe with several steps, don’t worry! Cheesecake is actually quite easy and fun to make—I’ll guide you through it!

Ingredients You’ll Need

There are several components to this chocolate chip cheesecake: the crust, the filling, and the ganache topping.

For the crust, you will need:

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons melted unsalted butter

For the filling, you will need:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 32 ounces room-temperature cream cheese (from 4 8-ounce packages)
• 4 large room-temperature eggs
• 2 teaspoons pure vanilla extract
• ⅓ cup heavy cream
• 1 ¼ cups mini semisweet chocolate chips

Making This Recipe

Before getting started, decide how you want to execute your water bath. You can wrap a 9-inch springform pan in heavy-duty foil to prevent leaks, or my preferred method is to place the springform pan inside a larger cake pan. Both pans will go in a large roasting pan for baking.

Prep the crust by mixing all the crust ingredients together. Press the crumb mixture into the bottom and about an inch up the sides of the prepared springform pan. Bake at 350°F for 10 minutes, then set it aside to cool while bringing a kettle of water to boil for the filling.

In the bowl of a stand mixer, combine the sugar and flour. Then, add in softened cream cheese and mix on medium speed for about 2 minutes. Scrape down the sides of the bowl, and mix for another 30 seconds.

Add the eggs one at a time, scraping the bowl as necessary. After adding all the eggs, mix for another 30 seconds until smooth and creamy. Finally, add the vanilla and heavy cream before gently folding in the mini chocolate chips.

Baking the Cheesecake

Pour the filling into the crust. Place the springform pan into a larger 10-inch cake pan and both pans into a large roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.

Bake the chocolate chip cheesecake at 350°F for 60-70 minutes. The edges should look set while the center remains slightly jiggly. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour.

Once the hour passes, remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 8 hours.

Final Touches

About an hour before serving, prepare the ganache. Heat the heavy cream in a small saucepan until it’s hot but not boiling. Place the chocolate chips in a heat-proof bowl and pour the hot cream over them. Let it sit for about 5 minutes, then whisk until smooth. Allow the ganache to cool slightly before spreading it over the cheesecake. Refrigerate for another hour to let it set.

Storage and Freezing Tips

Keep any leftover chocolate chip cheesecake in the refrigerator for up to 3 days, covered.

You can also freeze it in two ways:

1. Place the cooled cheesecake (without ganache) on a cardboard round and cover it tightly with plastic wrap. Wrap in foil and freeze for up to 1 month. When ready, thaw at room temperature for a couple of hours or overnight in the fridge. Add ganache before serving.
2. For individual slices, place them on a sheet tray and freeze for a few hours until firm. Then wrap each slice in plastic, followed by foil, and store in a zip-top freezer bag for up to a month.

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