This Chocolate Chip Cheesecake Recipe is going to be one of your new favorite things! Perfect for chocolate lovers, this is a delicious and wonderful recipe for a special occasion when you're craving rich chocolate flavor. Cheesecake recipes like this combine the classic cheesecake flavor with chocolate, making it the perfect dessert.
I love a cool, creamy cheesecake filling, and I really love the added chocolate chips. People always say that making cheesecake is hard to do, but this simple recipe proves that to be false. All you need is a little bit of time and a few simple ingredients, and you'll have a luscious cheesecake.
Speaking of great cheesecake recipes, be sure to try my No Bake Passionfruit Cheesecake and this No Bake Blueberry Cheesecake Pie.
Ingredients
- Chocolate chip cookies - Pick crunchy cookies, or use graham crackers. Either will also work for a classic graham cracker crust.
- Salted butter - This should be melted.
- Cream cheese - Make sure that it's softened before using.
- Ricotta cheese - Adds flavor and richness.
- Eggs - I use large eggs for this recipe.
- Vanilla extract - For flavor.
- Sugar - For added sweetness.
- Mini chocolate chips - Needed for the added bursts of chocolate flavor in every bite.
See recipe card for quantities.
How to Make this Chocolate Chip Cheesecake Recipe
Preheat the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with two full layers of aluminum foil.
Step One: Put the cookies into a food processor. Pulse until they are crumbs.
Step Two: Add the melted butter.
Step Three: Mix until it looks like wet sand. It will start to form clumps.
Step Four: Once done, press the mixture into the bottom of the springform pan. I leave the sides bare.
Step Five: Add the ricotta, cream cheese, eggs, sugar, and vanilla extract to the food processor. Room temperature ingredients are best.
Step Six: Process until you get a smooth batter. Make sure to scrape the sides and bottom.
Step Seven: Pour the cheesecake mixture into the crust.
Step Eight: Top with chocolate chips, then swirl them in gently. Leave most on top of the cheesecake.
Step Nine: Put the springform pan into a large roasting pan and add 2 inches of boiling water. Put the roasting pan into the oven and bake for 45-55 minutes or until the center of the cheesecake jiggles only slightly.
Step Ten: Let the cheesecake cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before slicing and serving.
Top Tip
The best way to prevent cracking on the top of the cheesecake is to avoid opening the oven door. Once the baking time has passed, turn off the oven and wait an hour before opening the oven door to remove it.
Variations
- Cookie crumbs - You can use any type of cookies to make the cheesecake cookie crust. Vanilla wafers, chocolate chip cookies - all good options. Regular graham crackers or cinnamon-sugar-flavored ones are popular, too. Chocolate graham crackers would be yummy, too.
- Chocolate chips - Have fun trying other flavors. Dark chocolate chips instead of mini-sweet chocolate chips would add a bit less of a sweet kick, while white chocolate chips would be super sweet.
- Extracts - Vanilla is my go-to, but maple extract or even pumpkin spice would be a fun spin during fall.
- Sour cream - You can swap in sour cream in place of the ricotta.
See this Little Debbie Christmas Tree Cheesecake for the Christmas months!
Equipment
To make this homemade cheesecake recipe, you'll need a 9-inch springform pan, a food processor, a rubber spatula for scraping, a roasting pan for the water bath, and a sharp knife for clean slices.
Storage
Leftover cheesecake should be covered with a large piece of foil and then stored in the fridge to keep chilled. You can also freeze this cheesecake by slicing it into portions and placing it in a freezer-safe container. To thaw, move the frozen cheesecake to the fridge. (You can also freeze cheesecake whole, too!)
Common Questions
The best way to soften cream cheese is to set it out at room temperature for about 30 minutes before using it. This will soften it slowly, without melting it. If you want to microwave it use the defrost setting and check it every 30 seconds.
Absolutely. If you want to buy a Graham cracker crust already made at the store, go for it. This saves a step and reduces time. You will have too much filling for one pie, so either half the filling or make two cheesecakes.
The main reason is that the oven door was opened during baking, which caused the smooth top to crack. This can also happen from overmixing. Be sure to follow the baking directions and refrain from opening the oven door too soon.
Related
Looking for other recipes like this? Try these:
📖 Recipe
Chocolate Chip Cheesecake Recipe
Ingredients
Crust
- 7 oz crunchy chocolate chip cookies (such as Tate's) or graham crackers
- 4 tablespoon salted butter melted
Filling
- 24 oz cream cheese softened
- 1 cup ricotta cheese
- 4 large eggs
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350.
- Wrap the outside of a 9-inch springform pan with two layers of aluminum foil.
- Put the cookies in a food processor and pulse until crumbs form.
- Add the butter and process until the mixture looks like wet sand.
- Press into the bottom and up the sides of the pan.
- Add the cream cheese, ricotta, eggs, sugar, and vanilla to the food processor. Process until smooth.
- Pour into the crust. Sprinkle the chocolate chips on top. Swirl in gently, leaving most on the top.
- Put the pan into a large roasting pan and add 2 inches of boiling water. This helps prevent cracks.
- Bake for 45-55 minutes or until the center only jiggles slightly.
- Let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours before serving.
Notes
Nutrition
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