Love cheesecake and love chocolate? This smooth creamy chocolate chip cheesecake on a chocolate crust and topped with chocolate ganache is just for you!

I like a little bit of chocolate in everything. I can always go for chocolate chip cookies or chocolate chip muffins, but I also love cheesecake so why not a chocolate chip cheesecake?

Whether it's cheesecake brownies or black bottom cupcakes, the combination of cheesecake and chocolate is always a hit! This chocolate chip cheesecake recipe is another perfect dessert to add to the list of crowd pleasers.

Ingredients Needed for Chocolate Chip Cheesecake

Chocolate Cream Cookies: Crushed chocolate cream cookies (like Oreos) combined with some unsalted melted butter form the crust of this cheesecake. If you prefer, you can also change the Oreo crust out to crushed graham crackers for a more traditional cheesecake crust. 

Cream cheese: Use full-fat cream cheese found in bricks for the best results. My preferred brand is Philadelphia Cream Cheese. Just keep in mind that the cream cheese needs to be completely at room temperature so that it mixes well with other ingredients.

The fastest way to get cream cheese to room temperature is to unpack the bricks completely and cut them up into smaller cubes. It should be room temperature ready in about 30 minutes. 

Sugar: Use regular granulated sugar. 

Heavy Cream: Most cheesecake recipes use either heavy cream or sour cream to soften the texture of the cheesecake. Sour cream also adds tends to a little tang to the flavor.

Since this is a chocolate cheesecake and I don't want the extra tang, I went with heavy cream. You will also need extra heavy cream to make the ganache topping.

Flour: A small amount of flour in the batter can help keep the cheesecake from cracking. Extra flour is also needed to toss the mini chocolate chips in before adding them to the batter. This helps keep the chips from sinking to the bottom of the cheesecake while baking. 

Eggs: This recipe uses whole eggs plus an extra yolk. The eggs bind the cheesecake together and that extra yolk is going to make it extra creamy!

Vanilla: Always use quality vanilla extract for the best flavor.

Mini semi-sweet chocolate chips: You can use regular sized chocolate chips but I think the larger pieces take away from the creaminess of a cheesecake. Mini chocolate chips are better to experience the smoothness of the cheesecake in each bite. 

Dark Chocolate chips: (60% cacao) These will be used to make the ganache topping. You can also chop up a quality dark chocolate bar if you don't have chips.

How to Make Chocolate Chip Cheesecake:

First, you will need to preheat the oven and prepare your springform pan. Make sure your oven rack is in the lower center of the oven and preheat the oven to 350F.

Next, find a roasting pan or any deep pan that is large enough to fit your cheesecake pan inside of it. This will be used as the water bath to bake your cheesecake.

A hot water bath releases steam and helps the cheesecake cook slowly and evenly without over browning the top of the cheesecake. 

To prevent water from seeping into the cheesecake pan, you will need to create a barrier. Use a large piece of heavy duty aluminum foil that's large enough to wrap the bottom and sides of the pan (18inch sheets are recommended). Repeat with 2-3 additional layers for extra security. 

Alternatively, you can place your springform pan inside a regular cake pan that's only slightly larger and then place it in the water bath. 

Next, you will need to prepare the crust. If you don't already have cookie crumbs, crush the cookies in a food processor by pulsing until they are evenly crushed. 

Combine the crushed cookies with the melted butter and mix with a fork until it's uniform. Spray the inside of the pan with cooking spray and then spread the cookie mixture into the bottom of pan.

Press the crumbs down with your hands or the bottom of a small bowl or glass. Bake the crust for ten minutes then allow it to cool on the counter. Lower the oven temperature to 325F and then proceed with making the cheesecake batter. 

Prepare the cheesecake batter by combining the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. (Or use a large bowl and an electric hand mixer.)

Mix the cream cheese and sugar until well blended on low to medium speed, stopping to scrape down the bottom and sides of the bowl at least once. Be careful not to over mix here or during any part of the batter mixing process. Over mixing can cause cracks to form on top of the cheesecake during baking. Do not use high speed at any point.

Add the heavy cream, vanilla extract, flour and salt. Again, mixing until just incorporated at a medium speed. Lightly whisk the eggs and yolk together in a bowl before adding to the batter.

This will help it mix faster without having to over mix the batter. Add the eggs slowly in three additions, allowing each addition to incorporate.

Before you add the chocolate chips to the batter, it's helpful to toss and coat them with a little bit of all purpose flour. This prevents them from sinking to the bottom of the cheesecake during the baking process. Using a rubber spatula, stir the coated chocolate chips into the cheesecake batter.

Add the batter over the cooled crust and gently smooth out the top with an offset spatula. Place the cheesecake pan in the water bath pan and add hot water to the water bath before placing it in the oven.

Let the water level be about halfway up the outside of the cheesecake pan.

Bake at 325F for 50-70 minutes. To help prevent cracking, do not open the oven while it is baking. Check on it only when it looks very close to done.

The center should be firm to touch but still slightly jiggly. You must be careful not to over bake. Over baking is also a cause for cheesecakes to crack.

Turn off the oven and let the cheesecake cool inside for 30 minutes. Then prop open the oven door and let it cool another 20 minutes before removing it from the water bath and allowing it to cool completely on the countertop. This slow cooling process will also prevent the cheesecake from cracking. 

Gently loosen the sides of the springform pan with a plastic knife and then remove the ring of the pan.

Finishing the Cheesecake with Ganache and Whipped Cream

I love the extra chocolate flavor but adding ganache and whipped cream to the cheesecake is totally optional. To make the ganache, all you have to do is pour hot heavy cream over the chocolate and stir slowly until it becomes smooth.

Wait for the ganache to be cool but still be fluid. Then, pour the ganache over the top of the center cheesecake and use the back of a spoon to gently spread it to the edge using a circular motion.

Allow the ganache 15 minutes to set before adding any whipped cream decorations. Store the cheesecake in the refrigerator until ready to serve.

If your cheesecake cracked during baking or cooling, it can be fixed! Check my post on how to fix a cracked cheesecake for tips.

Cutting the Cheesecake

To get the cleanest cut slices out of your cheesecake, use a large chef's knife. It is also handy to have a tall container of warm water and clean paper towel or dish towel nearby.

Dip the knife in the warm water and wipe it dry. Next make your first but and go straight down in one motion. Slide the knife out without lifting it up. Clean off the knife and repeat for every cut. 

Storing Cheesecake

Cheesecake should be stored in an airtight container in the refrigerator for up to three days. You can also freeze the cheesecake in an airtight container for up to 2 months.