Chocolate Chip Cheesecake(Makes One 9-Inch Cheesecake)
Creamy chocolate chip cheesecake features a rich, smooth filling with chunks of mini chocolate chips, layered on a crunchy cookie crust—perfect for chocolate lovers and special occasions.
Ingredients
Instructions
- Preheat oven to 300°F.
- Combine finely crushed cookies and melted margarine or butter; press firmly on the bottom of a 9-inch spring-form pan to form the crust.
- In a large mixer bowl, beat the softened cream cheese until fluffy.
- Add the sweetened condensed milk and beat until smooth.
- Add eggs one at a time and vanilla extract; mix well.
- In a small bowl, toss together 1/2 cup mini chocolate chips with flour to coat.
- Stir the coated chips into the cheese mixture.
- Pour the mixture into the prepared crust.
- Sprinkle the remaining mini chocolate chips evenly over the top.
- Bake for 1 hour or until the cake springs back when lightly touched.
- Cool the cheesecake to room temperature.
- Refrigerate until chilled.
- Remove the sides of the spring-form pan.
- Garnish as desired before serving.
Tips & Substitutions
For a richer flavor, consider using full-fat cream cheese instead of reduced-fat. If you prefer a gluten-free option, substitute the flour with almond flour. Be sure to press the crust firmly to avoid crumbling when serving. For a twist, try adding a teaspoon of espresso powder to enhance the chocolate flavor. This recipe can also be adjusted to use other mix-ins like nuts or dried fruit.
Serving Suggestions
Serve slices of this chocolate chip cheesecake with a dollop of whipped cream or a drizzle of chocolate sauce for an extra indulgent treat. It pairs beautifully with fresh berries or a side of vanilla ice cream. For a delightful brunch option, serve alongside My Potato Soup for a savory and sweet combination.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. To serve, thaw the cheesecake in the refrigerator overnight and enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Cheesecake(Makes One 9-Inch Cheesecake) contains roughly 664 calories, with 8g protein, 85g carbohydrates, and 32g fat. It is an excellent source of dietary fiber (30% of the Daily Value) and calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. After baking, allow it to cool to room temperature, then refrigerate it. This chilling time enhances the flavors and makes it easier to slice. Just remember to garnish it right before serving for the best presentation.
What can I use instead of cream cheese?
If you're looking for a lighter alternative, you can use Greek yogurt or a dairy-free cream cheese substitute. Keep in mind that these alternatives may alter the flavor and texture slightly, so it's best to choose one that complements your taste preferences.
How do I know when the cheesecake is done baking?
The cheesecake is done when it slightly springs back in the center when touched gently. It may still have a slight jiggle, but it should not be liquid. Overbaking can lead to cracks, so keeping an eye on it during the last few minutes is essential.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).