Easy Chocolate Chip Cheesecake

Absolutely awesome "REAL" cheesecake. Not one of those "no cook" pie pan things. And it is easy... so easy with only six ingredients. Just follow the easy step by step photo instructions.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, chocolate chip cheesecake
Servings: 12 servings
Calories: 666kcal
Author: Dan Mikesell AKA DrDan


  • 1 1/2 cups Oreo cookies about 18 finely chopped
  • 1/2 stick butter melted, 4 tbs
  • 24 oz cream cheese
  • 14 oz sweetened condensed milk
  • 3 eggs
  • 12 oz mini- chocolate chips


  • 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. For food safety reasons, do not let the eggs go for more than 30 minutes.
  • Preheat oven to 300°. Crush 18 standard Oreo cookies (about 1 1/2 cups).
  • Melt 1/2 stick of butter (4 tablespoons) in a microwave for about 20 seconds until liquefied and mix into to crushed cookies.
  • Grease a 9-inch springform pan with 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.
  • Add three 8 oz packages of cream cheese to a large mixing bowl. Beat at moderate speed (4 on a stand mixer) for 2-3 minutes to make a little fluffy.
  • Add one 14 oz can sweetened 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 1/2 of the 12oz pack of mini chocolate chips.
  • Pour batter into prepared pan. 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. Cool in pan for 1 hour before refrigerating for 2-3 hours. About 15 minutes into cooling, run a knife around edge to help release the pan later.


Pro Tips

  1. Allow the eggs and cream cheese to rest at room temperature for 30 minutes before starting.
  2. A springform pan is really must have for this recipe.
  3. Please do not double or cut in half. I have not tested the cooking time which will change.
  4. 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%.
  5. 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.
  6. 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.
  7. DO NOT cut this before properly cooled.
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Calories: 666kcal | Carbohydrates: 61g | Protein: 11g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 381mg | Potassium: 66mg | Fiber: 3g | Sugar: 48g | Vitamin A: 850IU | Calcium: 180mg | Iron: 3.2mg