Chocolate Chip Cheesecake

Creamy, tangy, sweet Chocolate Chip Cheesecake has all the classic flavors of rich cheesecake with just the right amount of mini chocolate chips added in. Complete with chocolate sandwich cookie crust. Perfect any time.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 1 20

Cooling time (minimum estimate) 5

Total Time 4 45

Servings slices

Calories 642kcal

Author Toni Dash

Equipment

9-inch Springform Pan

Ingredients

Crust

35 dark chocolate Oreos any chocolate sandwich cookie will work including regular gluten-free Oreos
5 tablespoons unsalted butter melted

Filling

3 8-ounce containers full fat cream cheese softened
1 14-ounce can sweetened condensed milk
3 large eggs
1 teaspoon vanilla extract
¾ cup mini semi-sweet chocolate chips
2 teaspoons all purpose flour regular or gluten-free measure-for-measure flour blend

Garnish (optional)

¼ cup mini semi-sweet chocolate chips
whipped topping

Instructions

Preheat oven to 325 degrees F. Spray the inside of a 9-inch springform pan with a non-stick spray.
Using a food processor, pulse the sandwich cookies and melted butter together until crumbs are fine.
Pour the mixture into the prepared springform pan. Using the flat bottom of a measuring cup, drinking glass or your hand, press the crumbs down into the bottom of the pan until the crumbs are packed.
35 dark chocolate Oreos, 5 tablespoons unsalted butter
Bake for 10 minutes. Set aside to cool while the filling is prepared.
DROP THE OVEN TEMP TO 300 DEGREES.
In the bowl of a stand mixer fitted with paddle attachment or in a large mixing bowl with electric hand mixer, beat the cream cheese until smooth.
3 8-ounce containers full fat cream cheese
Pour in sweetened condensed milk and mix until well combined.
Add in the eggs and vanilla extract; mix well.
1 14-ounce can sweetened condensed milk, 3 large eggs, 1 teaspoon vanilla extract
Toss the mini chocolate chips with the flour. Using a spoon or spatula, fold ½ cup of the mini chocolate chips into the batter.
¾ cup mini semi-sweet chocolate chips
Pour the cheesecake batter on top of the baked crust and spread to the edges. Top with the remaining ¼ cup mini chocolate chips.
A water bath will help to keep your cheesecake moist while baking and prevent cracks.
Water Bath: Lay a sheet of aluminum foil underneath the cheesecake and fold up the sides to wrap the bottom of the pan.
Place the prepared pan onto a pan with tall sides (baking pan, roasting pan, etc.). Pour 1-2 inches of hot water into the pan (halfway up the side of the springform pan).
TIP: this will work best if done by the oven so the water won’t slosh around during transportation into the oven.
Place onto the middle rack and bake for 1 hour and 10 minutes. Make sure the oven is at 300 degrees *Do not open the oven during baking*
Once the baking time is up, turn off the oven and very slightly crack open the oven door.
IMPORTANT NOTE: The cheesecake will be a little jiggly when first done, this is normal and does not mean it’s not done. As the cheesecake begins to cool, and when fully cooled, it will be solid and the jiggling will decrease.
Leave the cheesecake in the oven with the door cracked open for at least 1 hour to allow the cheesecake to cool very slowly.
NOTE: Cracking will happen during the cooling process if the cheesecake is allowed to cool too quickly.
Once the 1 hour is up, move the cheesecake to a counter and allow it to fully cool before covering and moving into the refrigerator.
Cool for a minimum of 5 hours in the refrigerator, overnight if possible.
To serve: release the sides of the springform pan. Garnish with whipped topping. Top with the ¼ cup mini chocolate chips, cut slices and serve.
¼ cup mini semi-sweet chocolate chips, whipped topping

Notes

Pro Tips

Room temperature ingredients. Be sure the cream cheese and eggs are room temperature.
Use a water bath. This allows for even cooking as well as moisture to help prevent burning, drying out or cracking.
Lower the temperature to 300 degrees before baking. Cooking the cheesecake on a low heat helps prevent cracking.
Don't open the oven during baking.
Not Overbake. Cheesecake will come out of the oven with a little jiggle in the middle. This is normal! The cheesecake will firm up while it cools and chills.
Cool in Oven with Door Cracked for 1 hour. This will make sure there is no cracking or sinking of the cheesecake.
Chill at least 5 hours before Serving. This is key to develop the creamy cheesecake consistency and firmness.

How to store

Store in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Best if eaten within a few days.

Nutrition