Chocolate Chip Cheesecake

Yield: 12 slices

This easy Chocolate Chip Cheesecake with Oreo crust is the perfect dessert for any occasion. The creamy vanilla cheesecake recipe is loaded with mini chocolate chips and tastes incredible!

Prep Time 25 minutes

Cook Time 55 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Crust

20 Oreo cookies
1/4 cup unsalted butter, melted

For the Cheesecake

3 - 8 ounce packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup all purpose flour + 1 Tablespoon, divided
1/4 cup heavy whipping cream
3 large eggs
1 cup mini chocolate chips

Instructions

Place a large sheet pan on the very bottom rack of the oven. Fill the pan halfway with water.
Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper.
Place the cookies, cream included, in a food processor and pulse until they become crumbs. Stir the melted butter into the crumbs. Press the mixture evenly in the bottom of the prepared pan. Set aside.
Beat the cream cheese and sugar until creamy. Add the sour cream, vanilla, and 1/4 cup flour and mix again.
Whisk the eggs with a fork to gently them break apart. Add the eggs and heavy cream to the batter and beat until everything is mixed together. Do not over beat the batter.
Stir the mini chocolate chips and remaining 1 Tablespoon of flour together. Gently stir them into the cheesecake batter. Pour the batter onto the prepared crust.
Place the springform pan on the oven rack directly above the pan of steaming water. Bake for 55-60 minutes. Remove and let cool on wire rack for 5 minutes.
Run a knife around the outside edge of the pan to loosen the cheesecake from the pan. Do not remove the sides. Let cool for 1-2 hours on the counter, then place in the refrigerator until completely chilled through.
Remove the sides of the springform pan and serve cheesecake with your favorite pie filling.

Notes

Line the bottom of a springform pan with parchment paper, so you can remove the cheesecake easier later.

Set the packages of cream cheese out ahead of time. It’s easier to beat the cream cheese if it is soft, and you will not end up with lumps in your cheesecake batter.
Do not over beat the cheesecake batter once you add the extra liquids. This will add air bubbles to the mixture that will create cracks as the cheesecake bakes.
Use a steam bath when baking a cheesecake. It creates the same effect as a water bath with less work and no chance of water leaking in your pan.
Run a knife around the edge of the cheesecake about 5 minutes after it comes out of the oven. This will loosen the cheesecake from the pan, so it can cool properly. Cheesecake shrinks as it cools, so if it is attached to the pan it will pull and create cracks in the center.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 520Total Fat: 36gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 125mgSodium: 277mgCarbohydrates: 46gFiber: 1gSugar: 35gProtein: 7g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.