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! The cheesecake has a wonderfully smooth texture and just the right amount of chocolate flavor. Best of all, it’s surprisingly easy to make and can be prepared a day in advance.
Make Ahead
This recipe, which is from Nestle, is really one of the easiest cheesecakes to make and it has a perfectly creamy texture. 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.
Make Cheesecake Bars Instead
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.
Springform Pan
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.
How To Tell If A Cheesecake Is Done?
Do the jiggle test. Jiggle the pan. The edges should be set but the very center should jiggle a little bit. Kind of like jello. If it jiggles a lot, it needs to cook longer.
Tips For Making Chocolate Chip Cheesecake
- Let the cream cheese soften to room temperature so that it mixes smoothly into the filling.
- Use evaporated milk, NOT sweetened condensed milk.
- Don’t worry if the cheesecake has a slight jiggle when you take it out of the oven. It will firm up as it cools.
- Let the cheesecake cool completely before refrigerating.
Storage
Cover the cheesecake with plastic wrap and refrigerate for up to 5 days.
Can This Cheesecake Be Frozen?
Yes! Freeze the cheesecake whole or in individual slices. Wrap tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw in the refrigerator overnight.
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Chocolate Chip Cheesecake
Equipment
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
- Preheat oven to 300 degrees.
- 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.
- Using an electric mixer, beat cream cheese and sugar until smooth.
- Beat eggs in 1 at a time.
- Beat in flour and vanilla extract and then evaporated milk and sour cream.
- Pour over prepared crust. Sprinkle remaining 1 cup chocolate chips on top.
- Bake for 30 minutes.
- Cover loosely with foil and bake another 30 to 40 minutes or until center just jiggles slightly.
- Let cool on counter 10 minutes. Run a knife around edge and remove sides of pan.
- Cool completely and the refrigerate 2 hours or until firm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from Nestle
Originally posted January 27, 2018.
Disclosure: This post may contain affiliate links.
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