• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Dessert Recipes

    Easy Chocolate Chip Cheesecake

    Mar 20, 2021 | Last Updated Apr 14, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.78 from 9 votes

    Absolutely awesome "REAL" cheesecake. Not one of those "no-cook" pie pan things. And it is easy... so easy with only six ingredients. This will be your new "take to the party" signature dessert.

    image of chocolate chip cheese cake

    Table of Contents
    • 🥣The Crust
    • 👨‍🍳How to Prevent Cracks in Cheesecake
    • ✔️Tips
    • 📖Cheesecake Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

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

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

    The recipe was also on my original recipe site but again buried in the list. It just got no love. But now you can help give it some love.

    No water bath, no aluminum foil, and no handling like it is going to break. This recipe was originally was 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 in 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 will usually have sour cream or heavy cream mixed in the batter.

    My Rating

    My rating system. Great 5 out of 5

    Any thought of less than a five would be risking death from my wife who is in love with this. But I must agree.

    🥣The Crust

    The crust will seem like it is not enough, but it is. If you want it to go up the side more, increase the amount by about 25%.

    A graham cracker crust could also be used. I won't cover how here.

    👨‍🍳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 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. Mostly though, add the eggs last 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 a little bit 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° and 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 definitely crack.

    ✔️Tips

    You could take out the chocolate chips and substitute other things if you want.

    The springform pan is a MUST. Sorry about that, but you cannot be digging a slice out of a pan and expect it to be anything other than a mess.

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

    📖Cheesecake Recipes

    Pumpkin Cheesecake

    Cheesecake Bars

    Easy Cheesecake Cupcakes

    sBlueberry Cream Cheese Coffee Cake

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

    101's Best Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    cream cheese with cookies and other ingredients for cheese cake

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

    chopped Oreo cookies on a black board

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

    melting butter in a small bowl in a microwave

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

    adding melted butter to chopped Oreo cookies

    Mix the melted butter into crushed cookies and mix well.

    coating a springform pan with butter using a baggie

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

    mashing crust into bottom of the springform pan

    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.

    cream cheese in a stand mixer

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

    adding sweetened condenced milk to the cream cheese in a stand mixer

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

    pouring batter into the pan

    Pour batter into prepared pan.

    sprinkling the top of the batter with mini chocolate chips

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

    cheese cake coming out of the oven

    Cool in pan for 1 hour before refrigerating for 2-3 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.

    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    chocolate chip cheese cake on a spatula

    Easy Chocolate Chip Cheesecake

    From Dan Mikesell AKA DrDan
    Absolutely awesome "REAL" cheesecake. Not one of those "no-cook" pie pan things. And it is easy... so easy with only six ingredients. This will be your new "take to the party" signature dessert.
    Tap to leave a Rating
    4.78 from 9 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 20 minutes
    Servings #/Adjust if desired 12 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 ½ cups Oreo cookies - about 18 finely chopped
    • ½ stick butter - melted, 4 tbs
    • 24 oz cream cheese
    • 14 oz sweetened condensed milk
    • 3 eggs
    • 12 oz mini- chocolate chips

    Instructions

    • Only six common ingredients. Allow 3 - 8oz packages of cream cheese and three eggs to rest for about 30 minutes at room temperature if you have time.
      cream cheese with cookies and other ingredients for cheese cake
    • Preheat oven to 300°. Crush 18 standard Oreo cookies (about 1 ½ cups).
      chopped Oreo cookies on a black board
    • Melt ½ stick of butter (4 tablespoons) in a microwave for about 20 seconds until liquefied and mix into the crushed cookies.
      melting butter in a small bowl in a microwave
    • Grease a 9-inch springform pan with butter.
      coating a springform pan with butter using a baggie
    • 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.
      mashing crust into bottom of the springform pan
    • Add three 8 oz packages of cream cheese to a large mixing bowl. Beat at a moderate speed (4 on a stand mixer) for 2-3 minutes to make it a little fluffy.
      cream cheese in a stand mixer
    • Add one 14 oz can sweeten condensed milk. Mix on slower speed until combined. And now beat in the eggs one at a time until smooth but do not overbeat. Now fold in ½ of the 12oz pack of mini chocolate chips.
      adding sweetened condenced milk to the cream cheese in a stand mixer
    • Pour batter into prepared pan. Top with remaining chocolate chips.
      pouring batter into the pan
    • Bake for 1 hour until edges are browning some, but the center may not look set. Do not go poking it with toothpicks or anything else to check for done.
      sprinkling the top of the batter with mini chocolate chips
    • Cool in pan for 1 hour before refrigerating for 2-3 hours. About 15 minutes into cooling, run a knife around the edge to help release the pan later. You can do the cooling in the oven with the door partly open and turned off or just at room temperature.
      cheese cake coming out of the oven
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips

    1. This is not a "for two" recipe and will not scale down. It is a full-size 9-inch cheesecake. No comments please about the size. See storage suggestions below.
    2. Allow the eggs and cream cheese to rest at room temperature for 30 minutes before starting.
    3. A springform pan is really a must-have for this recipe.
    4. Please do not double or cut in half. I have not tested the cooking time which will change.
    5. The crust will seem like it is not enough, but it is. If you want it to go up the side more, increase the amount by about 25%.
    6. Watch the edge to tell if this is done. The edge will be browning some, but the center may not look set. Do not go poking it with toothpicks or anything else to check for done.
    7. Cool in pan for 1 hour either on the counter or by stopping the oven and opening the door before refrigerating for 2-3 hours.
    8. Be sure to run a knife around the pan to release the cake from the pan about 15 minutes into cooling.
    9. DO NOT cut this before properly cooled.
    10. Store refrigerated for 3-4 days. Also, will freeze very well for about 3 months.
     

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Calories : 666 kcal (33%) | Carbohydrates : 61 g (20%) | Protein : 11 g (22%) | Fat : 48 g (74%) | Saturated Fat : 24 g (120%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 4 g | Cholesterol : 97 mg (32%) | Sodium : 381 mg (16%) | Potassium : 66 mg (2%) | Fiber : 3 g (12%) | Sugar : 48 g (53%) | Vitamin A : 850 IU (17%) | Calcium : 180 mg (18%) | Iron : 3.2 mg (18%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

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

    Molly and Lilly Dogs running in the yard
    « Fried Rice in 10 Minute
    How to Grill a Ribeye Steak on a Gas Grill »

    Reader Interactions

    Comments

    1. Karleen Taylor

      April 18, 2020 at 3:47 pm

      5 stars
      Wow! If this taste anything like it smells it’s a 10! Laughing about “don’t go poking around with a toothpick!” That’s exactly what I am tempted to do. Thanks so much for all the hard work you put in your recipes. We have a Golden, too. Best breed of dogs!

      Reply
    2. Leslie

      December 21, 2016 at 11:28 am

      Usually make morning before serving, how many days can I make it in advance? Love this cheesecake! 5 stars

      Reply
      • DrDan

        December 21, 2016 at 11:54 am

        1-2 days is good. At 3 days, texture is changing some. But it freezes great, I have done that many times with this cake. So I would not cook more than 1 day ahead since there will be leftovers.
        Happy Holidays
        Dan

    3. DrDan

      October 22, 2015 at 3:49 pm

      Thanks for the comment and rating. I love this cheesecake but it is just too good to make often. I have a pumpkin cheese cake post going up soon.

      DrDan

      Reply
    4. LisaA

      October 22, 2015 at 2:57 pm

      5 stars
      Delicious!!!! Thank you!

      Reply
    5. Madeline

      September 24, 2015 at 10:02 am

      So excited to try this! My best friend loves chocolate chip cheesecake and I've been wanting to make it for a surprise. So excited about trying this!! Thanks, DrDan!

      Reply
    6. SG

      April 19, 2014 at 4:44 pm

      I've been making this for years. A couple of changes though. I add 2 tsps of vanilla to batter. I also coat choc chips in alittle flour (1tsp) before adding to batter. This helps them from sinking in cake. I bake at 325 for an hour with a pan of hot water (1 in deep) on rack below for moisture. Lastly, I turn off oven and leave it in oven for about 30-60 minutes with door ajar to cool down to ensure no cracking. Hope this helps!!

      Reply
      • DrDan

        April 19, 2014 at 5:07 pm

        Thanks for the hints.
        DrDan

    7. Linsey

      March 24, 2014 at 9:54 pm

      This is my first time ever making a cheesecake so I looked up online some tips and it said you were too leave it in the oven and just crack the door and let it cool I. There? I hope that's not true because I didn't do this and it's already out of the oven and it's look kinda weird

      Reply
      • DrDan

        March 24, 2014 at 10:05 pm

        Just let it cool at room temperature for an hour then refrigerate. Initially the center looks not done but it looks much better after cooled. We have never done the "crack the door" thing. It is a way to slow the cooling and decrease cracking. We have never had much of any cracking with this recipe.
        DrDan

    8. Jessika

      February 21, 2014 at 9:39 pm

      Looks good but how many calories? Do you know?

      Reply
      • DrDan

        February 22, 2014 at 8:06 am

        Lots and Lots... I ran it through a calorie analyzer and it is about 7000 for the whole cake. That is a rough estimate and no guarantees, I usually like to do a hand calculation but seems about right.

        Eat small slices.

        DrDan

    9. Pam

      December 20, 2013 at 4:47 pm

      Excellent! There's no dessert better than this!

      Reply
      • DrDan

        December 21, 2013 at 8:08 am

        Yep.... Excellent.... not much else to say other than it really is not hard to do.
        DrDan

    Leave a Comment (Policy Link in Footer) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact
    • The Shop
    • Blog Business and Guest Posts
    • Helpful Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME