chocolate chip cheesecake

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

Easy Chocolate Chip Cheesecake

Oreo cookies (about 18 finely chopped)

butter

oz cream cheese

oz sweetened condensed milk

eggs

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.

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 the 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 a moderate speed (4 on a stand mixer) for 2-3 minutes to make it a little fluffy.

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 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 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.

Simple chocolate chip cheesecake in a chocolate pie crust is made with just six ingredients. Creamy cheesecake filled with mini chocolate chips will easily be one of your new favorite cheesecake recipes.

Chocolate Chip Cheesecake

cream cheese (softened

white sugar

vanilla extract

eggs (at room temperature)

mini chocolate chips (divided)

graham cracker or chocolate crust

Preheat oven to 350° F.

To a large bowl, add the cream cheese, sugar, and vanilla and mix at medium speed with a hand mixer (or in a stand mixer with the paddle attachment) until well blended. Add eggs; mix until just blended. Stir in ½ cup of the chocolate chips.

Pour into premade crust. Sprinkle the remaining 1/4 cup chocolate chips over the top.

Bake for 40 minutes or until center is almost set. Cool on the counter then cover and refrigerate for at least 3 hours or overnight.

Slice into 8-10 servings.

This easy Chocolate Chip Cheesecake with Oreo crust is the perfect dessert for any occasion. The creamy vanilla cheesecake recipe is loaded with mini chocolate chips and tastes incredible!

Chocolate Chip Cheesecake Recipe

Oreo cookies

unsalted butter, melted

packages cream cheese, softened

sugar

sour cream

all purpose flour

heavy whipping cream

mini chocolate chips

Place a large sheet pan on the very...

Place a large sheet pan on the very bottom rack of the oven. Fill the pan halfway with water.

Preheat oven to 350 degrees. Line the bottom...

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.

Place the cookies, cream included, in a food...

Place the cookies, cream included, in a food processor and pulse until they become crumbs. Stir the melted butter into the crumbs. Press the mixture evenly in the bottom of the prepared pan. Set aside.

Beat the cream cheese and sugar until creamy....

Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and 1/4 cup flour and mix again.

Whisk the eggs with a fork to gently...

Whisk the eggs with a fork to gently them break apart.  Add the eggs and heavy cream to the batter and beat until everything is mixed together. Do not over beat the batter.

Stir the mini chocolate chips and remaining 1...

Stir the mini chocolate chips and remaining 1 Tablespoon of flour together. Gently stir them into the cheesecake batter. Pour the batter onto the prepared crust.

Place the springform pan on the oven rack...

Place the springform pan on the oven rack directly above the pan of steaming water. Bake for 55-60 minutes.  Remove and let cool on wire rack for 5 minutes.

Run a knife around the outside edge of...

Run a knife around the outside edge of the pan to loosen the cheesecake from the pan.  Do not remove the sides. Let cool for 1-2 hours on the counter, then place in the refrigerator until completely chilled through.

Remove the sides of the springform pan and...

Remove the sides of the springform pan and serve cheesecake with your favorite pie filling.

This chocolate chip cheesecake is perfect for any occasion, from summer BBQs to Christmas parties. It's rich, creamy, and chocolatey to the max.

Easy Chocolate Chip Cheesecake Recipe

Graham Cracker crumbs

cocoa powder

butter, melted

cream cheese

sweetened condensed milk

mini semi-sweet chocolate chips, divided

all-purpose flour

Preheat the oven to 325 degrees Fahrenheit (160°C) and grease the bottoms and sides of a 10-inch springform pan.

Mix the crushed Graham Crackers, cocoa powder, sugar, and melted butter in a small bowl with a fork until it resembles wet sand.

Pour the mixture into the bottom of the baking pan, and press it down until it's packed tightly and flat. Press some crumbs up the sides, about 1 inch, then place the pan in the refrigerator.

For the cheesecake batter, beat the room-temperature cream cheese in a large bowl until smooth. Use a mixer on low or whisk by hand.

Add the sweetened condensed milk and mix until it looks glossy.

Still on low or by hand, gently incorporate the eggs and vanilla. Stop mixing when no streaks of yolk are visible.

In a separate small bowl, toss 1/3 of the mini chocolate chips in the flour. Then, gently stir them into the cheesecake batter with a spatula.

Pour the cheesecake batter into the prepared crust and spread it out with a spatula.

Top with the remaining chocolate chips and place in the oven for 1 hour.

After 1 hour, turn off the oven and open the door a crack. Leave the cheesecake to cool in the oven for 1 hour.

Take the cheesecake out of the oven and place it on the counter to cool to room temperature.

Finally, place it in the fridge for 6-12 hours until fully set.

This Chocolate Chip Shortbread Cheesecake is filled with mini chocolate chips, shortbread and a chocolate chip shortbread crust. It's topped off with whipped cream, mini chocolate chips and more shortbread!

Chocolate Chip Shortbread Cheesecake

Chocolate Chip Shortbread*

tbsp (56 grams) butter, melted

(678 grams) cream cheese, softened

(104 grams) sugar

(90 grams) brown sugar

tbsp (25 grams) all purpose flour

(240 milliliters) sour cream

tbsp vanilla extract

(120 milliliters) milk

8-9 Walkers Chocolate Chip Shortbread

(180 milliliters) heavy whipping cream

tbsp (44 grams) powdered sugar

tsp vanilla extract

Walkers Mini Chocolate Chip Shortbread

Mini Chocolate Chips

Chocolate Sauce

Preheat oven to 325°F (162°C) . Grease a 9 inch springform pan and line the bottom with a parchment circle.
2

Place shortbread for the crust into a food processor and pulse until you have about 3 cups of crumbs. In a small bowl, combine the crumbs and melted butter.
3.

Press mixture into the bottom and up the sides of the springform pan.
4.

Bake crust for 10 minutes then remove from oven. Allow to cool for a few minutes.
5.

Cover the outsides of the pan with aluminum foil and set aside.
CHEESECAKE FILLING AND TOPPING

id=&#8221;instruction-step-7&#8243;>1. Reduce oven to 300°F (148°C).
2. I

a large bowl, mix the cream cheese, sugars and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
3. A

d the sour cream and vanilla extract. Beat on low speed until well combined.
4. A

d eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
5. S

ace the milk into a small bowl. Dip the shortbread rounds into the milk and line the bottom of crust with them.
7. P

ur the cheesecake filling into crust, covering the shortbread.
8. P

ace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9. B

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
11.

rack oven door and leave the cheesecake in the oven for about 30 minutes.
12.

emove cheesecake from oven and chill until firm, 5-6 hours or overnight.
13.

o finish off the cheesecake, whip heavy whipping cream on high until it begins to thicken. Add powdered sugar and vanilla extract and continue to whip on high until stiff peaks form.
14.

ipe the whipped cream around the top edge of the cheesecake, then top with mini chocolate chip shortbread rounds and mini chocolate chips for decoration.
15.

efrigerate until ready to serve. Serve with chocolate sauce, if desired.

This Chocolate Chip Pumpkin Cheesecake is thick, creamy and full of pumpkin and chocolate! It's a great flavor combination and such a fun Thanksgiving dessert idea!

Chocolate Chip Pumpkin Cheesecake

tbsp (56 grams) butter, melted (salted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

pumpkin

(58 grams) sour cream

cinnamon

nutmeg

cloves

tsp ginger

eggs, room temperature

(169 grams) semi sweet chocolate chips

chocolate chips

tbsp (90 milliliters) heavy whipping cream

(240 milliliters) heavy whipping cream, cold

(29 grams) natural unsweetened cocoa powder

(86 grams) powdered sugar

Pumpkins

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil (I also use a plastic crock pot liner – see method here) so that water from the water bath cannot get in. Set prepared pan aside.
CHEESECAKE FILLING

id=&#8221;instruction-step-6&#8243;>5. Reduce oven to 300°F (148°C).
6. I

a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. A

d the pumpkin, sour cream, vanilla extract and spices and mix on low speed until well combined.
8. A

d the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. A

d the chocolate chips and gently fold to combine.
10.

our the cheesecake filling into the crust and spread evenly.
11.

lace springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12.

urn off heat and leave cheesecake in oven with door closed for 30 minutes.
14.

rack oven door and leave the cheesecake in the oven for about 20 minutes.
15.

emove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
16.

hen the cheesecake is cool and firm, remove from the springform pan and set on a serving plate.
TOPPING

=&#8221;instruction-step-18&#8243;>17. To make the chocolate ganache, put the chocolate chips in a heat proof bowl.
18.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
19.

our the ganache onto the cheesecake and spread into an even layer. Allow to cool and firm.
20.

o make the whipped cream, add the heavy whipping cream, cocoa powder, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21.

ipe the whipped cream around the edge of the cheesecake, then top with some mini chocolate chips and pumpkin decorations, if desired.

This cheesecake was wonderful.  I followed the recipe for the most part, just used special dark cocoa powder for the whipped topping to get a real dark chocolate flavor and it worked great.  I'd attach a photo if it were possible.

Best Chocolate Chip Cheesecake Recipe

graham cracker crumbs

granulated sugar (25 grams)

unsalted butter (57 grams, melted (½ stick))

cream cheese (681 grams, room temperature (3 bricks))

sugar (150 grams)

salt

eggs (150 grams, room temperature)

egg yolks (28 grams, room temperature)

heavy cream (76 grams, room temperature)

plain yogurt (76 grams, room temperature)

pure vanilla extract (12 grams)

mini chocolate chips (177 grams)

chocolate chips (170 grams)

heavy cream (114 grams)

Bake

Preheat oven to 350°F. Make the crust by first combining the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and bring together. Press the crust into the bottom of a 9-inch round springform pan. Place into the oven to bake for 10 minutes.

Make

While the crust is baking, make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on high for 4 minutes, until creamy and smooth. Add in the sugar and salt and beat for another 3 minutes. With the mixer still running, add in the eggs and egg yolks, one at a time. Add in the heavy cream, yogurt, and vanilla and mix just until combined. Lastly, fold in the mini chocolate chips.

Prep

Once the crust has baked, remove from the oven. Increase the oven temperature to 450°F. Pour the cheesecake batter over the hot crust in the springform pan. Place the cheesecake pan into another slightly larger pan, one that is deep enough to hold 2 inches of water. Once the springform pan is inside the other larger pan, fill the secondary pan with enough hot water to come halfway up the side of the springform pan.

Once the oven has come up to temperature, place the cheesecake and water pan into the oven to bake for 15 minutes. Lower the oven temperature to 225°F and bake for 2 hours. Once the 2 hours are up, turn the oven off but do not remove the cheesecake from the oven. Leave the oven door closed and let the cheesecake set in there for 1 hour.

Chill

Remove the pans from the oven and then remove the springform pan from the water pan. Let set and come to room temperature, about 1 hour. Once the cheesecake has cooled to room temp, cover with tin foil or plastic wrap and place into the refrigerator for 8 hours or up to overnight.

After the cheesecake has set overnight, make the chocolate ganache. Heat the heavy cream in a microwave safe bowl in the microwave for 1 minute. Pour it over the chocolate chips and let the mixture set for 1 minute to allow the chocolate chips to begin to melt. Stir until the mixture is smooth.

Pour

Run a butter knife around the sides of the cheesecake before releasing the springform pan sides. Place the cheesecake onto a plate or cake stand. Pour the ganache onto the top of the cheesecake and use an offset spatula, rubber spatula, or spoon to spread the ganache over the entire surface and allow it to drip down the sides. If you so desire, you can sprinkle a few mini chocolate chips on top of the ganache.

Serve

Place the cheesecake into the refrigerator to allow the ganache to set for 10 minutes. Once it has chilled, remove from the fridge and slice into 10-12 slices and serve.

This easy No Bake Cheesecake is exactly what you are looking for! Perfectly creamy, sweet, and as close to a traditionally baked cheesecake as you can get. Made with real ingredients for a really amazing flavor! 

Chocolate Chip No Bake Cheesecake

OREO crust ((click link for recipe))

semi-sweet chocolate chips (coarsely chopped)

cream cheese (softened)

tbsp heavy whipping cream

Lightly spray a 9-inch springform pan with cooking spray.

Transfer the Oreo cookie crust crumbs to the springform pan and press firmly into the bottom and evenly up the sides of the pan. Use a measuring cup to really press the crumbs firmly.

Refrigerate for 30 minutes.

Crust

Place chocolate chips in a heat proof bowl.

Heat the heavy whipping cream in the microwave, in a microwave safe container on high, in 30 second increments until cream is just beginning to simmer.

Pour the cream over the chopped chocolate chips and stir gently to make sure that all of the chocolate is covered with the hot cream. Let sit for two to three minutes.

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The most viewed chocolate chip cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Chocolate Chip Cheesecake Reci...

Chocolate Chip Shortbread Cheesecak...

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Best Chocolate Chip Cheesecake Reci...

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The most viewed chocolate chip cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine