Chocolate Chip Cheesecake

12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Chocolate Chip Cheesecake is rich, creamy, full of chocolate chips with a texture of New York Cheesecake that is easy to make and impressive to serve!

If you love looking at the Dessert Recipes on this site, you’ll love this Chocolate Chip Cheesecake. If you are in the mood for more chocolate chips, definitely try our Chocolate Chip Cookies and Chocolate Chip Pound Cake.


Cheesecake is amazing, I think we can all agree on that, but chocolate chip cheesecake takes it to the next level. It’s thick, rich, chocolatey and delicious, and you don’t need to work over a hot stove all day to get it to turn out.

Plus all the chocolate chips studded throughout the cheesecake give it a level of fancy that means you don’t need a topping like Easy Strawberry Topping to pour over your cheesecake (although c’mon, that would be delicious). Top this cheesecake with Easy Whipped Cream or Homemade Cool Whip for a stunning dessert presentation.

If you love cheesecake but are looking for a more snackable version to serve at a party, try my Sopapilla Cheesecake Bars. They’re out of the oven in under an hour and who doesn’t love cheesecake wrapped in a cinnamon sugar pastry?



  • Preheat the oven and get springform pan and pan for water bath.
  • Make a Graham Cracker Crust (mix graham crackers, butter and sugar)
  • Press the crust mixture into the bottom of a springform pan.
  • Beat cream cheese until fluffy then add in condensed milk until combined.
  • Add in eggs, vanilla, flour and chocolate chips.
  • Pour into pan, sprinkle on extra chips and place pan into water bath.
  • Bake for 55-60 minutes then let cool gently in slightly open oven.
  • Refrigerate until completely chilled before serving.


A water bath is essential if you want your cheesecake to come out moist and without cracks. The water bath makes a barrier around the outside of the cake pan and keeps the temperature even because the water will not get hotter than 212 degrees F (100 degrees C). This makes the cheesecake bake slowly and keeps it from cracking. Don’t be tempted to take shortcuts and skip the water bath, or your cake may not turn out.

  • Take your cake pan and wrap the bottom in aluminum foil.
  • In a much larger pan (a deep baking pan works really well), set the foil-wrapped cake pan in the center and pour water into the surrounding pan. You don’t need to fill it up very high, just enough to insulate the bottom inch of the cheesecake.
  • Be careful when you pull your cheesecake out of the oven. Even after you’ve given it time to cool, your cheesecake is still sitting in a moat of hot water.

Whole Chocolate Chip Cheesecake


Don’t panic. Instead, line the base of a cake pan with parchment paper, leaving enough hanging out of the top for you to get a good grip. Once the cake is ready to be taken out of the pan, slowly lift it out with the parchment paper so that it ends up looking perfect every time.


No, really. According to the TLC Network’s research, cheesecake clocks in at first place for most Americans. The top five desserts for the United States are:

  1. Cheesecake
  2. Jello
  3. Apple pie – Try my Legendary Apple Crisp Pie
  4. Chocolate Cake – Try my Easy Chocolate Cake
  5. Ice cream – Try my  Homemade Vanilla Ice Cream

Cut open Chocolate Chip CheesecakeHISTORY OF CHOCOLATE CHIPS (FUN FACTS)

An American chef, author, business owner and culinary educator named Ruth Graves Wakefield invented the chocolate chip in 1937. She owned a small inn with her husband which was called the Tollhouse Inn (ring any bells?) She started making butter cookies and then on a whim chopped up a bar of Nestle semi-sweet chocolate and added the chips to her recipe.

The recipe caught on fast, and during WW2 families across America started getting letters from GI’s asking them to send Wakefield’s cookies by name. Nestle finally approached her about packaging and selling her concept. They offered to print her cookie recipe on their packaging and she agreed in exchange for a lifetime supply of chocolate. That may sound like a one-sided deal, but considering how many chocolate chip cookies she was selling, she must have been spending a fortune on chocolate.



  • Serve: you shouldn’t leave a cheesecake out at room temperature for longer than 6 hours, but I don’t recommend keeping it out for longer than about 4. The cheesecake gets sweaty and weird.
  • Store: your leftovers will be good in the fridge for about 5 days.
  • Freeze: if you aren’t ready to say goodbye to your dessert, you can freeze if for up to 6 months.

Slice of Chocolate Chip Cheesecake with Whipped Cream on plate

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Chocolate Chip Cheesecake

Chocolate Chip Cheesecake is rich, creamy, full of chocolate chips with a texture of New York Cheesecake that is easy to make and impressive to serve!
Yield 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 1/2 cups graham cracker crumbs , (12 full crackers)
  • 1/3 cup white sugar
  • 1/3 cup butter , melted
  • 24 ounces cream cheese , 3 packages
  • 14 ounces sweetened condensed milk , 1 can
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon flour
  • 2 cups semi-sweet chocolate chips


  • Preheat oven to 300 degrees.
  • Mix the graham cracker crumbs, ⅓ cup sugar and 6 tablespoons melted butter and press into the bottom of the springform pan and 1 inch up the sides.
  • In a stand mixer beat the cream cheese until fluffy then add in the condensed milk until combined.
  • Add in the eggs one at a time until fully combined then add in the vanilla, flour and chocolate chips until combined before pouring into the springform pan.
  • Place the pan in the water bath (water 1 inch up the sides of the cheesecake pan) and bake for 1 hour.
  • Turn off the oven, open the door a couple inches to let the heat out gently and let cool for an hour then remove from the oven.
  • Remove the foil and refrigerate until completely chilled before serving.


Calories: 611kcal | Carbohydrates: 50g | Protein: 10g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 142mg | Sodium: 362mg | Potassium: 409mg | Fiber: 3g | Sugar: 39g | Vitamin A: 1100IU | Vitamin C: 0.8mg | Calcium: 186mg | Iron: 2.9mg

Chocolate Chip Cheesecake with whipped cream

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Hi Sabrina,
    The Chocolate Chip Cheesecake is my FAVORITE cheesecake recipe! My husband loves it too, but he’s asked me to make it without the chocolate chips. Would this recipe turn out the same without the chocolate chips? Or should I use a different recipe to make a plain cheesecake? I do plan to add a strawberry topping when served.

  2. The directions at the end tell you to remove the foil. Should you cover with foil when baking? Or does it mean to remove springform pan?

    1. You’ll be making this in the oven but want to create a water bath for it. I give instructions on how to make one in the post above. Good luck!

  3. Hi, in the list of ingredients there is just one call for sugar 1/3 cup, which is used in the graham cracker crust. But then it states mix the cream cheese and sugar. What sugar, and how much? Help.

    1. So sorry about that! I decided not to add additional sugar and didn’t remove from the instructions before I posted. Thanks for catching that, it’s been updated 🙂

  4. I love cheesecake. I love chocolate. I love chocolate chips. How could I not love a big slice of this cheesecake?

  5. My goodness, this cheesecake looks so decadent and delicious with those chocolate chips! I love a good baked cheesecake, I find them to be always more light and creamy… thanks for sharing!

  6. Easy to make and impressive to serve – that is the best description for this cheesecake. I can’t believe how delicious it looks and I can only imagine how yummy it tastes!

  7. This recipe was so amazing, I loved it for an after dinner dessert! It had a great mix between cookies and cheesecake 🙂