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5.0 from 6 votes

Best Chocolate Chip Cheesecake Recipe

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
25 mins
Cook Time
3 hrs 25 mins
Additional Time
8 hrs
Total Time
11 hrs 40 mins
Servings: 12 slices
Calories: 497 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Crust
  • 1 cup Graham cracker crumbs (about 9 cracker sheets)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter melted (½ stick)
For the Cheesecake
  • 24 ounces cream cheese room temperature (3 bricks)
  • ¾ cup granulated sugar
  • ½ teaspoon kosher salt
  • 3 large eggs room temperature
  • 2 egg yolks room temperature
  • ⅓ cup heavy cream room temperature
  • ⅓ cup PLAIN yogurt room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup mini chocolate chips
For the Ganache
  • 1 cup chocolate chips
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Make the crust by first combining the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and bring together. Press the crust into the bottom of a 9-inch round springform pan. Place into the oven to bake for 10 minutes.
  2. While the crust is baking, make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on high for 4 minutes, until creamy and smooth. Add in the sugar and salt and beat for another 3 minutes. With the mixer still running, add in the eggs and egg yolks, one at a time. Add in the heavy cream, yogurt, and vanilla and mix just until combined. Lastly, fold in the mini chocolate chips.
  3. Once the crust has baked, remove from the oven. Increase the oven temperature to 450°F. Pour the cheesecake batter over the hot crust in the springform pan. Place the cheesecake pan into another slightly larger pan, one that is deep enough to hold 2 inches of water. Once the springform pan is inside the other larger pan, fill the secondary pan with enough hot water to come halfway up the side of the springform pan.
  4. Once the oven has come up to temperature, place the cheesecake and water pan into the oven to bake for 15 minutes. Lower the oven temperature to 225°F and bake for 2 hours. Once the 2 hours are up, turn the oven off but do not remove the cheesecake from the oven. Leave the oven door closed and let the cheesecake set in there for 1 hour.
  5. Remove the pans from the oven and then remove the springform pan from the water pan. Let set and come to room temperature, about 1 hour. Once the cheesecake has cooled to room temp, cover with tin foil or plastic wrap and place into the refrigerator for 8 hours or up to overnight.
  6. After the cheesecake has set overnight, make the chocolate ganache. Heat the heavy cream in a microwave safe bowl in the microwave for 1 minute. Pour it over the chocolate chips and let the mixture set for 1 minute to allow the chocolate chips to begin to melt. Stir until the mixture is smooth.
  7. Run a butter knife around the sides of the cheesecake before releasing the springform pan sides. Place the cheesecake onto a plate or cake stand. Pour the ganache onto the top of the cheesecake and use an offset spatula, rubber spatula, or spoon to spread the ganache over the entire surface and allow it to drip down the sides. If you so desire, you can sprinkle a few mini chocolate chips on top of the ganache.
  8. Place the cheesecake into the refrigerator to allow the ganache to set for 10 minutes. Once it has chilled, remove from the fridge and slice into 10-12 slices and serve.

Notes

  • Storage: Store cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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  • Use room temperature ingredients for best results. Allow the ingredients to sit outside of the refrigerator for about 2 hours. 
  • Be sure to use mini chocolate chips in the cheesecake filling as they stay suspended throughout the batter while the regular-sized chocolate chips tend to sink when baking.
  • Make sure to leave the cheesecake in the oven for an hour with the door shut after turning the oven off to allow it to finish cooking.
  • Run a butter knife around the sides of the cheesecake before releasing the springform pan sides when taking the cheesecake out of the pan to keep it from sticking to the edges.

Nutrition Information

Serving 1slice Calories 497kcal (25%) Carbohydrates 40g (13%) Protein 7g (14%) Fat 35g (54%) Saturated Fat 20g (100%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 165mg (55%) Sodium 371mg (15%) Potassium 141mg (4%) Fiber 1g (4%) Sugar 34g (68%) Vitamin A 1156IU (23%) Vitamin C 1mg (1%) Calcium 114mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 497

% Daily Value*

Serving 1slice
Calories 497kcal 25%
Carbohydrates 40g 13%
Protein 7g 14%
Fat 35g 54%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 165mg 55%
Sodium 371mg 15%
Potassium 141mg 3%
Fiber 1g 4%
Sugar 34g 68%
Vitamin A 1156IU 23%
Vitamin C 1mg 1%
Calcium 114mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.