Chocolate Chip Cheesecake

Chocolate Chip Cheesecake has an oreo crust, a creamy filling, and lots of mini chocolate chips for just the right amount of chocolate flavor. It makes a great dessert for any occasion!

Chocolate Chip Cheesecake

 

This recipe, which is from Nestle, is really one of the easiest cheesecakes to make. It’s best to make the recipe a day in advance because you will need to refrigerate it for at least 2 to 3 hours before you serve it.

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As an option, you can bake this cheesecake in a 9×13-inch pan to make cheesecake bars. Bake for 20 minutes at 300 degrees. Then cover loosely with foil and bake another 20 to 30 minutes.

Chocolate Chip Cheesecake

 

To make this Chocolate Chip Cheesecake, you will need a 9-inch springform pan. I like to wrap the outside of the pan with foil and place it on a baking sheet. Springform pans tend to like to leak a little bit and I’m not a fan of cleaning the oven.

There’s no need to prebake the crust. This is a totally simple recipe with a delicious filling made from cream cheese, sour cream, and evaporated milk. This is a recipe you will turn to again and again.

Chocolate Chip Cheesecake

 

Chocolate Chip Cheesecake
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

Chocolate Chip Cheesecake has an oreo crust, a creamy filling, and lots of mini chocolate chips for just the right amount of chocolate flavor. It makes a great dessert for any occasion!

Course: Dessert
Servings: 12
Ingredients
Crust
  • 16 oreo cookies, crushed, about 1 1/2 cups of crumbs
  • 2 1/2 tablespoons butter, melted
  • 1 cup mini chocolate chips
Filling
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 3/4 cup evaporated milk
  • 1/2 cup sour cream
  • 1 cup mini chocolate chips
Instructions
  1. Preheat oven to 300 degrees.

  2. In a medium bowl, combine cookie crumbs and melted butter. Stir to mix and then press into the bottom of a 9-inch springform pan. Sprinkle 1 cup mini chocolate chips on top.

  3. Using an electric mixer,beat cream cheese and sugar until smooth. 

  4. Beat eggs in 1 at a time.

  5. Beat in flour and vanilla extract and then evaporated milk and sour cream.

  6. Pour over prepared crust. Sprinkle remaining 1 cup chocolate chips on top.

  7. Bake for 30 minutes.

  8. Cover loosely with foil and bake another 30 to 40 minutes or until center just jiggles slightly.

  9. Let cool on counter 10 minutes. Run a knife around edge and remove sides of pan.

  10. Refrigerate 2 hours of until firm.

Recipe adapted from Nestle

 

More Cheesecake Recipes

Chocolate and Peanut Butter Mousse Cheesecake

Chocolate and Peanut Butter Mousse Cheesecake

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