This chocolate chip cheesecake is incredibly smooth and creamy! The texture is absolute perfection. This cheesecake is baked through evenly and does not crack. Make it for holidays, birthdays, Christmas and more!

Chocolate chip cheesecake

Why You’ll Love This Recipe

  • This chocolate chip cheesecake is so velvety smooth!
  • The texture is amazing.
  • The chocolate chips add the best amount of flavor.
  • Make a shortbread cookie crust or graham cracker crust.
  • The cheesecake is rich and decadent.
  • Use gluten free cookies or graham crackers to make this cheesecake gluten free.
  • It does not crack!
  • The texture is not rubbery.
  • Check out this Gluten Free Cheesecake for another stunning dessert!

Ingredients & Substitutions

These are the main ingredients and substitutions for chocolate chip cheesecake. Scroll down to the recipe card for full ingredients list and instructions.

Use shortbread cookies or graham crackers for the crust. Oreos also work. Add crackers or cookies to a food processor. Then, pulse until crumbly. Finally, measure out crumbs.

Mix the cookie or cracker crumbs with melted butter.

Use room temperature cream cheese. It should be very soft and not cold. I like to place the cream cheese on my countertop for a couple hours before baking cheesecake.

Sour cream adds a great creamy texture. In addition, sour cream adds a slightly tart flavor. Both regular sour cream and light sour cream work well. Regular produces a more creamy texture.

Granulated sugar adds the sweetness to the cheesecake layer. I do not recommend using coconut sugar because it will darken the cheesecake.

Vanilla extract adds a great classic vanilla flavor.

A little lemon juice adds a slightly tart flavor. Omit lemon juice if needed.

Eggs help bind the cheesecake together. Do not substitute for the eggs. Vegan egg replacements will not work in this specific recipe.

Mini chocolate chips are perfect for this recipe. Regular size chocolate chips may sink to the bottom of the cheesecake. I recommend using mini chocolate chips or mini chocolate chunks.

Garnish chocolate chip cheesecake with whipped cream or melted chocolate if desired.

Shortbread cookies and other cheesecake ingredients

Taste & Texture

This chocolate chip cheesecake is sweet with a little bit of chocolate. Whichever crust you use also contributes significant flavor. The crust is also buttery!

The texture is spot on. It is smooth, creamy and velvety. This cheesecake is not rubbery or overcooked.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Make shortbread cookie crust. Add shortbread cookies to a food processor. Process until they become crumbs. Then, measure out the 1 ¾ cups.

Shortbread crumbs in food processor

Step 2

Add in melted butter to the food processor. Process until combined. If you press some of the crumbles between two fingers, it should lightly stick together.

Crumbs in food processor for cheesecake crust

Step 3

Line the bottom of an 8 or 9 inch springform pan with parchment paper. Spread the shortbread crust crumbles down into pan. Use your hands or the bottom of a cup to press into one even layer.

Step 4

Bake crust for 8 minutes. Remove from oven and set aside while preparing cheesecake filling.

Baked cheesecake crust in pan

Step 5

Add 2 cups water to a pot. Then, bring to a boil.

Step 6

While water boils, make cheesecake filling. Add room temperature cream cheese to the bowl of a stand mixer. Beat for 2 minutes or until creamy.

Beaten cream cheese in bowl

Step 7

Then, add in sour cream, sugar, vanilla extract and lemon juice. Beat until combined and until no clumps of cream cheese remain.

White creamy batter in bowl

Step 8

Add in eggs. Stir until just combined. Do not over mix.

Cheesecake batter in bowl

Step 9

Fold in mini chocolate chips.

Raw chocolate chip cheesecake batter

Step 10

Take 3 or 4 large pieces of tin foil and wrap them around the bottom of the springform pan. This prevents any water from seeping into the pan while baking.

Step 11

Pour cheesecake filling into the springform pan. Smooth out the top with a spatula.

Step 12

Prepare water bath. Place springform in the middle of a large roasting pan with edges. Carefully and slowly pour the boiling water in the roasting pan so that it comes up along the edges of the springform pan.

Step 13

Place pan in oven. Bake for 55 minutes to 1 hour at 350 degrees Fahrenheit. Cheesecake is done baking when it is slightly jiggly in the middle when shaken. If still raw, bake for another 5 minutes and check again. Cheesecake will firm up as it cools.

Step 14

Once cheesecake is done, turn off oven heat. Crack the oven door and allow the cheesecake to cool in the oven for 1 hour.

Step 15

Then, carefully remove cheesecake from oven. Remove from water bath. Allow cheesecake to cool at room temperature for 2 hours. Then, loosely top with tin foil and refrigerate 4 hours up to overnight.

Baked chocolate chip cheesecake on pan

Step 16

Once completely chilled, use a large knife around the edges of the springform to loosen cheesecake. Then open up springform pan.

Step 17

Use a sharp knife to slice and serve. Dip knife in warm water between each cut for easy slicing.

Expert Tips & Tricks

For best results, follow this chocolate chip cheesecake recipe exactly as written.

Follow along with the photos above for each step.

Measure cookie crumbs once processed into crumbles.

Use room temperature cream cheese. Cold cream cheese will not blend well.

Do not over bake cheesecake. It should be slightly jiggly in the center. The cheesecake will solidify as it cools.

Allow the cheesecake to cool in the oven with door cracked open for 1 hour. This allows the cheesecake to cool slowly, thus preventing cracks.

Chill at least 4 hours before slicing into. Ideally, chill overnight.

When slicing, use a very sharp long knife. Dip the knife into warm water between each cut.

Slice of chocolate chip cheesecake

How to Make Cheesecake Without Cracks

There are several tips and tricks for making cheesecake without cracks.

First, use room temperature cream cheese. This allows the cheesecake filling to be completely smooth and creamy. Lumps of cream cheese will yield a weird texture and may lead to cracking.

Make the water bath. This allows the hot water to help more evenly bake the cheesecake.

Do not over bake this cheesecake! Over baked cheesecakes become rubbery and will oftentimes crack.

Cool the cheesecake in the oven with the door cracked for 1 hour. If the cheesecake cools too quickly, it will crack.

In addition, allow the cheesecake to sit on the kitchen counter for 2 hours. Then, chill. This also prevents cracking.

Flavor Variations & Add Ins

This chocolate chip cheesecake is delicious, but consider these variations.

Add in mini white chocolate chips

Add in mini chocolate chunks or shavings

Use a graham cracker crust

Use an Oreo crust

Top with whipped cream

Top with melted chocolate

Spread caramel sauce on top

How to Serve & Store

Serve chocolate chip cheesecake once completely chilled.

Top with whipped cream, melted chocolate or caramel sauce.

Store leftovers covered in the fridge for up to 4 days.

Alternatively, store in the freezer for up to 2 months.

Slice of chocolate chip cheesecake on plate

Frequently Asked Questions

Can I use another crust?

Sure! Use shortbread cookies, Oreo cookies or graham crackers for the crust.

Can I use regular chocolate chips?

Yes, but they may be too heavy and sink to the bottom of the cheesecake layer. It will still taste great!

Why do I let it cool inside the oven?

Allow cheesecake to cool inside the oven to prevent the cheesecake from cooling too quickly.

Is this cheesecake gluten free?

Use gluten free crackers or cookies for a gluten free cheesecake. Otherwise, there is no flour in this recipe.

You May Also Like

If you make this chocolate chip cheesecake recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Chocolate chip cheesecake

Get the Recipe: Chocolate Chip Cheesecake

This chocolate chip cheesecake is so smooth, creamy and rich! This decadent cheesecake is velvety smooth and so flavorful. It is great for holidays, Christmas, and more.
5 from 10 votes

Ingredients

Crust

  • 1 ¾ cups shortbread cookie crumbs, or graham cracker crumbs
  • 6 tbsp melted butter

Cheesecake

  • 32 ounces room temperature cream cheese
  • 1 cup sour cream
  • ¾ cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp lemon juice
  • 3 eggs
  • cup mini chocolate chips

Instructions 

  • First, preheat oven to 350 degrees Fahrenheit. Make shortbread cookie crust. Add shortbread cookies to a food processor. Process until they become crumbs. Then, measure out the 1 ¾ cups.
  • Add in melted butter to the food processor. Process until combined. If you press some of the crumbles between two fingers, it should lightly stick together.
  • Line the bottom of an 8 or 9 inch springform pan with parchment paper. Spread the shortbread crust crumbles down into pan. Use hands or the bottom of a cup to press into one even layer.
  • Bake crust for 8 minutes. Remove from oven and set aside while preparing cheesecake filling.
  • Add 2 cups water to a pot. Bring to a boil.
  • While water boils, make cheesecake filling. Add room temperature cream cheese to the bowl of a stand mixer. Beat for 2 minutes or until creamy.
  • Then, add in sour cream, sugar, vanilla extract and lemon juice. Beat until combined and until no clumps of cream cheese remain.
  • Add in eggs. Stir until just combined. Do not over mix.
  • Fold in mini chocolate chips.
  • Take 3 or 4 large pieces of tin foil and wrap them around the bottom of the springform pan. This prevents any water from seeping into the pan while baking.
  • Pour cheesecake filling into the springform pan. Smooth out the top with a spatula.
  • Prepare water bath. Place springform in the middle of a large roasting pan with edges. Carefully and slowly pour the boiling water in the roasting pan so that it comes up along the edges of the springform pan. See photos above for reference.
  • Place pan in oven. Bake for 55 minutes to 1 hour at 350 degrees Fahrenheit. Cheesecake is done baking when it is slightly jiggly in the middle when shaken. If still raw, bake for another 5 minutes and check again. Cheesecake will firm up as it cools.
  • Once cheesecake is done, turn off oven heat. Crack the door of your oven and allow the cheesecake to cool in the oven for 1 hour.
  • Then, carefully remove cheesecake from oven. Remove from water bath. Allow cheesecake to cool at room temperature for 2 hours. Then, loosely top with tin foil and refrigerate 4 hours up to overnight.
  • Once completely chilled, use a large knife around the edges of the springform to loosen cheesecake. Then open up springform pan.
  • Use a sharp knife to slice and serve. Dip knife in warm water between each cut for easy slicing.

Notes

  • See blog post above for photos, tips and tricks.
  • Feel free to replace shortbread cookie crumbs with graham cracker crumbs or Oreo crumbs.
  • Both regular and gluten free cookie crumbs work well.
  • This method produces perfectly baked through, no crack cheesecake.  I suggest following this recipe exactly as written.  It is so worth it!
  • Store cheesecake in the fridge for up to 4 days.
  • It freezes well.  Wrap individual slices and freeze for up to 2 months.
  • Garnish with whipped cream or melted chocolate if desired.
Calories: 425kcal, Carbohydrates: 42g, Protein: 18g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 777mg, Potassium: 303mg, Fiber: 1g, Sugar: 33g, Vitamin A: 499IU, Vitamin C: 1mg, Calcium: 365mg, Iron: 1mg

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