Love cheesecake and love chocolate? This smooth creamy chocolate chip cheesecake on a chocolate crust and topped with chocolate ganache is just for you!
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.
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.
For the crust:
- 2 cups crushed chocolate cream cookies
- 4 Tablespoons unsalted butter, melted
For the cheesecake batter
- 32 ounces cream cheese, room temperature
- 1 cup sugar
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 2 Tablespoons all purpose flour, plus extra
- ⅛ teaspoon salt
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 ⅓ cup semi sweet mini chocolate chips
For the ganache topping
- 3 ounces dark chocolate chips (or chopped chocolate) (about ½ cup chocolate chips)
- ⅓ cup heavy cream
- Set the oven rack to the center position or lower middle and preheat the oven to 375F. Prepare a 9 inch springform pan by wrapping the outside of the pan with heavy duty aluminum foil. Place a large piece of foil under the pan and gently press the foil up the sides of the plan. Leave the bottom slightly loose so it does not tear. Repeat with another layer. Use 2-3 layers to make sure the seams of the spring form pan are covered,
- Spray the inside of the pan with cooking spray or grease with butter.
- In a medium sized bowl, combine the cookie crumbs and melted unsalted butter. Mix well until the mixture is uniform. Press the crust mixture into the bottom of the pan. Use the bottom of a glass to help press it down.
- Bake the crust for ten minutes and let the pan cool. Lower the oven temperature to 325F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar. Beat on medium speed until just smooth and creamy.
- Add the heavy cream, vanilla extract, all purpose flour and salt and mix until smooth. Stop at least once to scrape down the sides and bottom for even mixing. Do not over mix.
- Combine the eggs and yolk in a small bowl and lightly scramble the mixture with a fork. Add the egg mixture to the cheesecake batter in the three additions while mixing on low speed. Allow each addition to be incorporated before adding the next.
- Scrape down the sides one more time and briefly mix to make sure the mixture is uniform.
- Toss the mini chocolate chips in 1 Tablespoon of flour. Coat well, then stir into the cheesecake batter with a rubber spatula.
- Transfer the cheesecake batter into the pan over the cooled crust.
- Place the cheesecake pan inside a larger roasting pan and fil the roasting pan with hot water until the water is about halfway up the cheesecake pan.
- Place the entire water bath with the cheesecake pan inside it, in the oven. Bake for 50-70 minutes. Do not open the oven until it’s close to done and you want to check on it.
- The cheesecake should be set, and jiggle only slightly in the middle.
- Turn off the oven, and let the cheesecake cool in the oven for about 30 minutes. Then crack the door open and let it continue to cool for 20 minutes.
- Let the cheesecake cool completely on the counter top. This should take about 2 hours.
- To make the ganache topping, place the chocolate in a small glass bowl and heat the heavy cream in the microwave for about 45 seconds or until you see it just start to boil. Pour the hot cream over the chocolate and slowly mix until the ganache become uniform and smooth.
- Pour the ganache onto the center of the cheesecake (you may not want to use all) and then spread it outwards using the backside of a spoon. Let the ganache set. Chill the cheesecake until ready to serve.
A food processor works best to crush cookies uniformly.
Nutrition Information:Yield: 18 Serving Size: 1 slice
Amount Per Serving: Calories: 489Total Fat: 36gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 116mgSodium: 208mgCarbohydrates: 38gFiber: 2gSugar: 33gProtein: 7g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.