Easy Chocolate Chip Cheesecake

Chocolate chip cheesecake is a creamy, decadent dessert but is one of the easiest recipes to make. While it is not "cheesecake for two," it will become your signature dessert for gatherings. Just follow the easy step-by-step photos to impress your friends and family.

Introduction

This recipe has been floating in our pantry for many years, and we use it when we remember it. We always say we will do it again, but it goes back in the pantry.

It is an "impress the family and friends" chocolate chip cheesecake recipe that is easy make-at-home. It will leave them asking for the recipe. It is about as foolproof and simple as a cheesecake recipe can get.

No water bath, no aluminum foil, and no handling like it is going to break. This recipe was initially passed around the grade school where my wife was the librarian about 20 years ago.

The batter is cream cheese, eggs, and sweated condensed milk. The crust is mushed up Oreo cookies with butter. Add some mini chocolate chips in the batter and on top, and you will be the talk of the party.

This is a Philadelphia-style cheesecake which means mainly cream cheese with additives. New York-style cheesecake usually has sour cream or heavy cream mixed in the batter.

Size Note: This is not a "for two" recipe and will not scale down. It is a full-size 9-inch cheesecake.

My Rating

Any thought of less than a five would be risking death from my wife.

👨‍🍳How to Make Chocolate Chip Cheese Cake

1. Allow 3 - 8oz packages of cream cheese and three eggs to rest for about 30 minutes at room temperature.
2. Crush 18 standard Oreo cookies (about 1 ½ cups). Combine with four tablespoons of melted butter.
3. Grease a 9-inch springform pan with butter. Crush the cookie/butter combo into the bottom of the pan using a fork. Now set the cookie crust aside.
4. In a large bowl, beat three 8 oz packages of cream cheese for several minutes until fluffy. Beat in 14 oz of sweetened condensed milk, then beat in 3 eggs one at a time. Do not overbeat.
5. Stir in 6 ounces of mini chocolate chips.
6. Pour into the springform pan and smooth—top with 6 ounces of mini chocolate chips.
7. Bake in preheated 300° oven for about 1 hour until the edges start to brown.
8. Cool in the pan in the turned-off oven or countertop at room temperature
9. About 15 minutes into cooling, run a knife around the edge to help release the pan later. Remove the outside of the springform pan 1 hour into cooling.

👨‍🍳How to Prevent Cracks in Cheesecake

First, cracks in cheesecake happen. I have rarely had many issues, and it is not the end of the world if it does happen. Here are some tips if you want to avoid them.

1) The cheesecake will shrink a bit when it cools. If it sticks to the side while that happens, it will crack. So be sure to grease the pan well. You might also run a knife around the edge of the cake before cooling.

2) Air bubbles in the batter can cause cracks, so don’t over-mix. Be sure the cream cheese is warm so you can mix it easier and have no lumps. Be sure to carefully add the eggs and don’t over-mix since the eggs trap air easily.

3) Use a water bath. Humidity can help avoid cracks. I don’t usually do this. Just set the springform pan in a large pan of water.

4) Avoid opening the oven door to keep checking the cake. The drafts and temperature changes can lead to cracking.

5) Overcooking is probably the most common cause of cracking. A few hints to avoid overcooking:

• The edges will be slightly puffed and brown (see the last image). There will still be a 2-inch to 3-inch wobbly spot in the center.
• In general, an oven temperature for cheesecake should never be over 325°. This recipe uses 300°; if you are unsure of your oven's accuracy, check it with an oven thermometer.
• If you don’t mind a hole in the surface, the internal temperature should be 150° when done. Never over 160°, or it will crack.

📖Cheesecake Recipes

Pumpkin Cheesecake

Cheesecake Bars

Easy Cheesecake Cupcakes

Blueberry Cream Cheese Coffee Cake

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Only six common ingredients. Allow the cream cheese and eggs to rest for about 30 minutes at room temperature if you have time.

Preheat the oven to 300°.  Crush 18 standard Oreo cookies (about 1 ½ cups).

Melt ½ stick of butter (4 tablespoons) in a microwave for about 20 seconds until liquefied.

In a medium bowl, mix the melted butter into crushed cookies and mix well.

Grease a 9-inch springform pan with butter. I like to use a small ziplock bag and about one tablespoon of butter.

Crush the cookie/butter combo into the bottom of the pan using a fork. Break up any remaining larger pieces, and be sure to get complete coverage. It will not look like enough, but it is.  Now set this aside.

Start with three 8 oz packages of cream cheese. Beat at a medium speed (4 on a stand mixer) for 2-3 minutes to make it a little fluffy and a creamy texture.

Add one 14 oz can sweeten condensed milk. Mix on a slower speed until combined.  And now, add the eggs one at a time into the mixture until smooth but do not overbeat. Now fold in ½ of the 12oz pack of mini chocolate chips.

Pour cheesecake filling into the prepared pan.

Top with remaining chocolate chips. Bake for 1 hour until edges begin to brown, but the center may not look set. Do not go poking it with toothpicks or anything else to check for done. 

Cool in pan for 1 hour before refrigerating for 6+ hours. About 15 minutes into cooling, run a knife around the edge to help release the pan later. You may cool in the oven with the door partly open and turned off or just at room temperature.

📖Recipe

Editor's Note: Originally Published December 20, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.