If there is anything better than a classic cheesecake recipe, it has to be this Chocolate Chip Cheesecake Recipe! Not only is it rich and creamy, but it also has the perfect amount of chocolate thanks to the mini chocolate chips. Topped with whipped cream, this cheesecake is an ideal crowd pleasing dessert!
This chocolate chip cheesecake recipe is one my mom has made my entire life and the one recipe I often requested to have on my birthday (though she often made it for holidays like Christmas and the Fourth of July).
The rich and decadent cream cheese base for this cheesecake can easily be made all on its own, but the magic really happens when you add in those mini chocolate chips.
Whether you’re looking to make a cheesecake for a celebration, a special occasion, or for no reason other than you want to satisfy a deep craving, this recipe is for you!
- 9 inch Springform Pan
- Mixing Bowl
- Stand Mixer or Hand Mixer
- Casserole Dish or Roasting Pan
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe card below and begin.
For the Crust:
- Graham Crackers: This cheesecake recipe uses a classic graham cracker crust. You can buy graham cracker crumbs already made or you can get regular graham crackers and smash them into crumbs.
- Sugar: To add a touch of sweetness and allow the crumbs to stick together, we add sugar.
- Butter: Butter will add moisture to the crust and help it stick together!
For the Chocolate Chip Cheesecake:
- Cream Cheese: Regular cream cheese works best in this recipe. Make sure you let it come to room temperature before using it!
- Sugar: Granulated sugar is added to make the cheesecake sweet.
- Eggs: The addition of eggs will create the cheesecake texture. The eggs help the mixture to have structure, and to set and rise in the oven.
- Vanilla: A bit of vanilla is added for extra flavor.
- Mini Chocolate Chips: I used mini chocolate chips here, but you can use any sized chocolate chips!
How To Make A Graham Cracker Crust:
My chocolate chip cheesecake recipe starts with a simple graham cracker crust. Here’s how to make it:
- Preheat: First, preheat the oven to 350 F.
- Prep the Springform Pan: Prep your springform pan by spraying it with non-stick spray. Wrap the bottom in a large piece of foil so it’s tightly covering the bottom and the sides and set it aside.
- Mix the Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until it’s coated and looks like wet sand.
- Pour into Pan: Pour the graham cracker mixture into the base of the springform pan and let it cover and coat the bottom of the pan. Use your hands or a small measuring cup to pack and press the crumbs down along the bottom gently and about an inch or so up the sides of the pan. Make sure it is evenly spread.
- Bake: Bake the graham cracker crust in the oven for 9 minutes. Remove and let cool while you make the filling.
Chocolate Chip Cheesecake Instructions:
Next, let’s make the chocolate chip cheesecake filling! Here are the simple steps:
- Start with Stand Mixer: In a stand mixer with the paddle attachment (or with a hand mixer), beat the softened room temperature cream cheese for several minutes until it’s smooth. Use a spatula to scrape down the bowl as needed.
- Add Sugar & Eggs: Next, add in the sugar and beat again until combined. Add the eggs, one at a time, and let them mix entirely into the cream cheese before adding the next egg. Then add the vanilla and salt.
- Add Chocolate Chips & Pour: On low speed, mix in the chocolate chips until just combined. Don’t over mix. Once the mixture looks smooth and silky (no lumps), carefully pour it into the springform pan over the crust until it’s filled.
- Turn the oven temperature down to 325 F.
- Place in Water Bath: Gently place the foil lined springform pan into a large casserole dish or roasting pan. Place the roasting pan on the center rack of the oven, then carefully fill the roasting pan with water (making a bain-marie) until it hits the springform pan about halfway up the sides. Carefully like the rack back into place and close the oven door.
- Bake: Bake for about 60-75 minutes. The sides should look set and no longer very shiny. The center should have a slight jiggle to it.
- Remove & Cool: Carefully remove the cheesecake from the oven and the water bath and let it cool for about 2 hours or until you can easily touch the sides of the pan.
- Chill: Place it into the fridge to fully set and cool for 4-6 hours. I prefer to let it chill in the fridge overnight.
How To Make A Water Bath (Bain-Marie):
A Bain-Marie is a culinary term for a hot water bath. Baking with a bain-marie creates a more gentle and even cooking process. Custards, including cheesecake, benefit from baking slowly and with moisture in the oven from the water bath. The cheesecake will be less likely to split if you use a water bath!
To make a water bath for this chocolate chip cheesecake recipe, here are some tips:
- Line the Springform Pan: I recommend lining the springform pan with foil to ensure that no water sneaks into the cheesecake while baking.
- Use a Casserole Dish or Roasting Pan: After the cheesecake is assembled, place the pan into a roasting pan or casserole dish that it fits nicely into.
- Pour Water Into the Pan: I like to pour the water using a pitcher into the roasting pan or casserole dish while the cheesecake is on the oven rack. That way, I won’t spill any water.
- Avoid temperature changes! Cheesecake needs to bake at an even temperature, so resist the urge to open the oven door and peek while it is baking. Even cracking open the oven door can cause a significant temperature drop.
- Once you have added the eggs, try not to over mix. Over mixing can result in whipping the eggs and creating air bubbles. Once you have too many air bubbles, the cheesecake is more prone to crack.
- Use room temperature ingredients! Make sure your cream cheese and eggs are at room temperature before using them. Room temperature ingredients will ensure a silky smooth, custardy mixture. If you use cold ingredients, they won’t mix together as well and can cause lumps.
- To make your graham cracker crumbs from whole graham crackers, I find it is easiest to put them into the food processor and break them up that way! They will come out as perfect crumbs.
Frequently Asked Questions:
Absolutely! In fact, it is best to make this cheesecake at least a day ahead of time so that it has proper time to chill in the fridge before serving.
Definitely! Cheesecake leftovers are great for freezing. You can freeze the whole cheesecake or individual pieces. Wrap them in plastic wrap first, and then foil. Freeze for up to 2 months. Take a portion out as you want it and let it thaw in the fridge overnight.
More Dessert Recipes to Try:
- Easy Keto French Silk Pie
- Keto Graham Cracker Crust
- Peanut Butter Blossoms
- Samoa Bundt Cake
- Keto Lemon Bars
Chocolate Chip Cheesecake Recipe
- 1 9 inch Springform Pan
- 1 cup Graham Cracker Crumbs
- 3 tbsp. Sugar
- 3 tbsp. Butter melted
Chocolate Chip Cheesecake
- 3 8 oz. Cream Cheese room temperature
- 3/4 cup Sugar
- 3 Eggs room temperature
- 1 tsp. Vanilla
- 1 1/4 cup Mini Chocolate Chips
- 1/4 tsp. Salt
Graham Cracker Crust
- Preheat the oven to 350 F.
- Spray a 9 inch springform pan with non stick spray. Wrap the bottom in a large piece of foil so it's tightly covering the bottom and the sides and set it aside.
- In a mixing bowl combine the graham cracker crumbs, melted butter, and sugar in a bowl until it's coated and looks like wet sand.
- Pour the graham cracker crumbs into the base of the springform pan and let it cover and coat the bottom of the pan.
- Use your hands or a small measuring cup or spatula to gently pack the crumbs down along the bottom and about and inch or so up the sides of the pan. Make sure it's evenly spread out.
- Bake in the oven for 9 minutes. Remove and let cool while you make the cheesecake filling.
Chocolate Chip Cheesecake Filling
- In a stand mixer with a paddle attachment (or with a hand mixer) beat the softened room temperature cream cheese for several minutes until it's smooth. Use a spatula to scrape down the sides of the bowl as needed.
- Next, add the sugar and beat again until combined.
- Add the eggs, one at a time and let it mix entirely into the cream cheese before adding the next egg. Then add the vanilla and salt.
- On low speed, mix in the mini chocolate chips until just combined. Don't over mix.
- Once the mixture looks smooth and silky (no lumps) carefully pour it into the springform pan over the crust until it's filled.
- Turn the oven temperature down to 325 F.
- Gently place the foil lined springform pan into a large casserole dish or roasting pan. Place the roasting pan on the center rack of the oven and then carefully fill the roasting pan with water (making a bane marie) to until it hits the springform pan about half way up the sides. Carefully slide the baking rack back into place and close the oven door.
- Bake for about 60-75 minutes. The sides should look set and no longer very shiny. The center should have a slight jiggle to it.
- Carefully remove the cheesecake from the oven and the water bath and let it cool for about 2 hours or until you can easily touch the sides of the pan.
- Place it into the fridge to fully set and cool for 4-6 hours (I prefer to let it cool at least overnight).
- Before serving, let the cheesecake sit out at room temperature for around 30-45 minutes before removing the sides of the springform pan (not doing so can crack and break the cheesecake).
- Once the springform pan sides are removed, place the base of the pan onto a serving plate for easier serving. Slice and enjoy!