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This chocolate chip cheesecake is incredibly creamy and delicious without the need for a water bath! The addition of chocolate chips and silky chocolate ganache make this a dessert for a special occasion.

A slice of Chocolate Chip Cheesecake

Overview

This cheesecake is one of my favorites! It is creamy, delicious, and will soon be your favorite version of cheesecake.

I started with my New York-style cheesecake recipe. This is the perfect base to add flavorings to create your own custom cheesecake. For the filling, I left out the lemon zest and added more vanilla extract, scraped vanilla bean seeds, and mini chocolate chips! There’s no better combination than vanilla and chocolate.

For the crust, I opted for a twist on the classic graham cracker crust and went with chocolate graham crackers. For a topping, I decided I needed just a little bit more chocolate flavor so I added a velvety smooth chocolate ganache. Chocolate ganache looks elegant and shiny when used as a topping.

These unique touches are what makes this cheesecake worthy of a special occasion like a birthday, Valentine’s Day, or any holiday!

Flavor Variations

This cheesecake contains 3 components: the crust, the cheesecake filling, and the ganache topping. To make your perfect cheesecake, swap out the flavors in these components. Here are some ideas!

Cookie crust: For the crust in this recipe, I’m using chocolate graham crackers but you can use any type of crunchy cookie like oreos, regular graham crackers, biscoff cookies, or vanilla wafers. Here is the recipe for my oreo pie crust.

Cheesecake Filling: For the flavor in my cheesecake, I’m using both vanilla extract and vanilla bean seeds. You can eliminate one or both of these. For a classic cheesecake flavor, I recommend using vanilla extract and lemon zest like in my New York Cheesecake.

I’m also using mini chocolate chips for flavor and texture in my cheesecake filling. You can omit these if desired or try using peanut butter chips, white chocolate chips, or butterscotch chips!

Ganache Topping: A silky smooth chocolate ganache topping is the perfect compliment to this chocolate chip cheesecake however, if desired, skip the chocolate ganache and top with a fresh berry sauce, caramel sauce, or fresh whole or sliced berries.

PERFECT CHEESECAKE WITHOUT A WATER BATH

One of my favorite things about a New York-style cheesecake is that it is baked without a water bath, unlike many other cheesecakes. A water bath can be frustrating because it can leak into the pan and cause a messy cheesecake. 

New York cheesecake is started in a very hot oven for a short period of time and then finished at a low temperature. This method forms a skin on the top of the cheesecake, setting the top in place which keeps the filling dense and prevents cracking on top even without the water bath! 

For a step-by-step tutorial on making and baking a New York-style cheesecake, check out my post for Best New York Cheesecake (including video!).

How to make chocolate chip cheesecake

Before you start making the cheesecake, make sure the cream cheese, sour cream, and eggs are at room temperature. Let them sit out for at least an hour or more before getting started. This is extremely important for the creamiest and best cheesecake!

This cheesecake contains 3 components: the cookie crust, the creamy chocolate chip cheesecake filling, and the chocolate ganache topping. Let’s get started!

Make the Crust

Mix the chocolate graham cracker crumbs with the melted butter and sugar until well combined, then press the mixture into the bottom and a little bit up the sides of the spring form pan. Bake the crust until it is set and slightly toasted.

Let it cool while you prepare the filling.

Prepare the Filling

Cream together the softened cream cheese, granulated sugar, and flour. This small amount of flour is unique to New York style cheesecake recipes and gives the cheesecake a little more structure. To ensure a silky smooth texture, it’s important to use a stand mixer or hand mixer. I don’t recommend hand-mixing for this recipe.

Mix in the eggs one at a time until they are well incorporated. The eggs will bind our cheesecake together and create a silky smooth texture. 

Mix in the sour cream, vanilla extract, and vanilla bean seeds. Mix on low and continue to mix until fully combined. Scrape down the sides and bottom of the bowl and mix again.

Using a spatula or wooden spoon, gently fold in the mini chocolate chips.

Bake the Cheesecake

Pour the cheesecake batter on top of the crust in the spring form pan (no need to wait for the crust to fully cool). Place the filled pan on a sheet pan. The batter should come almost all the way to the top of your pan.

To start, bake the cheesecake at a really high temperature then turn down the temperature as directed and let it finish baking. This burst of high heat sets the top of the cheesecake while the low temperature will slowly cook it so it stays creamy and the top doesn’t crack. 

Cool the Cheesecake

The most difficult part of making cheesecake is waiting for it to cool! Once the baking time is over, turn off the oven and keep the cheesecake inside with the door shut for about an hour. This ensures that the cheesecake doesn’t cool too quickly, further preventing any cracks from forming. 

Chill the cheesecake in the refrigerator for at least 6-8 hours (preferably overnight!) before removing it from the pan.

Make the ganache topping

For the ganache topping, we are using a 1:1 ratio of cream to chocolate. This will give us a medium thickness perfect for glazing.

Learn all about Chocolate Ganache 101: Techniques, Ratios, & Uses in my article here!

chopped chocolate in a bowl
hot cream added to a bowl of chopped chocolate
smooth chocolate ganache in a bowl

After the cheesecake has finished chilling in the refrigerator, chop the chocolate into small pieces and place in a large mixing bowl. You can also use regular or mini chocolate chips. 

Heat the cream in a saucepan over medium heat until it is simmering but not scalding. Pour the hot cream over the chocolate and let stand for 5 minutes. Add the pinch of salt.

Put the whisk directly in the center of the chocolate/cream mixture and begin whisking in small circles and slowly moving outward in bigger circles until the mixture is smooth. 

Serve!

Let the chocolate ganache cool down for a few minutes. While still warm (but not hot), drizzle the ganache over the top of the cheesecake and let it spill over the sides a bit.

Test a small area by spooning a small amount of ganache on the side of the cheesecake to see how it drips. If it’s too runny, continue to let it cool at room temperature. If it’s too thick, warm it for a few seconds in the microwave.

Smooth out with a rubber spatula or the back of a large spoon. For additional decor and flavor, sprinkle with mini chocolate chips and fresh fruits like strawberries or raspberries if desired.

Storage

Store leftover cheesecake covered in the refrigerator for up to 1 week. To store the cheesecake in the freezer, freeze it uncovered until solid, then wrap it well in plastic wrap and store in the freezer for up to 3 months. To thaw, unwrap and place in the refrigerator overnight.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this recipe, you might like to try another creamy cheesecake recipe.

A slice of chocolate chip cheesecake
Yield: 12 servings

Chocolate Chip Cheesecake

Prep Time 45 minutes
Cook Time 2 hours 6 minutes
Chilling Time 7 hours
Total Time 9 hours 51 minutes

This cheesecake is incredibly creamy and delicious without the need for a water bath. The addition of chocolate chips and chocolate ganache really make this a special dessert.

Ingredients

For the Crust

  • 200 grams (7 ounces, about 2 cups once made into crumbs) chocolate graham crackers
  • 50 grams (¼ cup) granulated sugar
  • 113 grams (½ cup, 1 stick) unsalted butter, melted

For the filling

  • 678 grams (3- 8 oz packages) full fat cream cheese, room temperature
  • 225 grams (1 cup + 2 tablespoons) granulated sugar
  • 15 grams (2 tablespoons) all-purpose flour
  • 3 large eggs, room temperature
  • 180 grams (¾ cup) sour cream, room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 whole vanilla bean, seeds scraped
  • 175 grams (1 cups) mini chocolate chips

For the Topping

  • 113 grams (4 ounces) bittersweet or semi-sweet chocolate
  • 118 grams (½ cup) heavy cream
  • one pinch salt

Instructions

Prep

  1. 1 ½ hours before preparing the cheesecake, set out the cream cheese (678 grams/ 3- 8 oz packages), eggs (3 large), and sour cream (180 grams/ ¾ cup) to come to room temperature. It is extremely important for a creamy cheesecake that your ingredients are not cold. (I find cream cheese takes a very long time to come to room temp.)
  2. Position an oven rack to the center position and preheat the oven to 375°F/ 190°C.

Make the crust

  1. Place the chocolate graham crackers (200 grams/ 7 ounces) into a food processor or blender and pulse until you have cookie crumbs. Alternatively, you can place them in a ziplock bag and use a rolling pin to roll back and forth over the cookies until they are crumbs. Pour the crumbs into a medium bowl. You should have about 2 cups of crumbs.
  2. Whisk in the granulated sugar (50 grams/ 1/4 cup).
  3. Pour in melted butter (113 grams/ 1/2 cup) until all of the crumbs are completely coated with butter.
  4. Firmly press the cookie crumb mixture into the bottom and about halfway up the sides of a 9-inch (23-cm) spring form pan. The bottom of a glass or a measuring cup can be helpful to press the crumbs into an even layer.
  5. Bake at 375°F (190°C) for 8 minutes. Remove from the oven and set aside to cool while preparing the filling.

Make the filling

  1. Turn the oven temperature up to 450°F/ 230°C.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, combine the cream cheese, sugar (225 grams/ 1 cup + 2 tablespoons), and flour (15 grams/ 2 tablespoons) and beat on medium speed for 2 minutes, until well combined. You want it to be very smooth, but you don’t want to whip too much air into it. Scrape down the bowl. 
  3. Add the eggs one at a time while the mixer is running on low speed. Scrape down the sides and bottom of the bowl. 
  4. Add the sour cream, vanilla extract (1 ½ teaspoons) and vanilla seeds (scraped seeds from 1 vanilla bean). Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl to ensure all of the mixture is evenly combined.
  5. Fold in the mini chocolate chips (175 grams/ 1 cup) with a spatula.
  6. Pour the mixture into the prepared crust. 
  7. Bake at 450°F/ 230°C for 8 minutes. Leave the door closed and reduce the oven temperature to 200°F/ 93°C for 50 minutes. Turn the oven off (again, do not open the oven door!) and leave the cheesecake in the off oven for 1 hour.
  8. Remove the cheesecake from the oven and let sit at room temperature until it is completely at room temperature- around 2 hours. Cover the cheesecake (still in the pan) with plastic wrap or foil and refrigerate for at least 6-8 hours before removing the sides of the pan.

Make the topping

  1. After the cheesecake has finished chilling in the refrigerator, chop the chocolate (113 grams/ 4 ounces) up into small pieces and place in a large mixing bowl. Alternatively you can use chocolate chips. 
  2. Heat the cream (118 grams/ ½ cup) in a saucepan over medium heat until it is simmering. 
  3. Pour the hot cream over the chocolate and let stand for 5 minutes. Add the salt (one pinch). 
  4. Put the whisk directly in the center of the chocolate/cream mixture and begin whisking in small circles and slowly moving outward in bigger circles until the mixture is smooth. 
  5. While still warm (but not hot), drizzle the ganache over the top of the cheesecake and let it spill over the sides a bit. Smooth out with a rubber spatula or the back of a large spoon.

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© Baker Bettie
Category: All Recipes