Chocolate Chip Cheesecake


This week I had a serious urge to bake a cheesecake.  Who knows why, since I made one not too long ago – maybe because I wasn’t thrilled with the lemon curd on the last one, and this time I wanted something more chocolatey.  Whatever the reason, I’m glad I gave in to the urge because this cheesecake is awesome!  It wins points right off the bat with the chocolate cookie crumb crust.  That almost guarantees it will be a hit with me 🙂  After reading the recipe, I wasn’t sure if I liked the idea of layering the batter and chocolate chips (versus just mixing all the chips in the batter and pouring into the crust).  I decided to trust the recipe and layer, and I’m happy I did.  I think the layer of chips really helps concentrate the chocolate flavor in each bite of the cheesecake.  This was an easy recipe and the only thing that presents a challenge is waiting 8 whole hours to taste it 🙂


Chocolate Chip Cheesecake
2 cups chocolate sandwich cookie crumbs
6 tbsp. butter, melted
24 oz. cream cheese, at room temperature
¾ cup powdered sugar
3 large eggs, at room temperature
1/3 cup whipping cream
1 tbsp. vanilla
1 ½ cups semi-sweet chocolate chips  

For the crust, crumble the sandwich cookies into a food processor or blender.  Grind into fine crumbs.  In a medium bowl, combine cookie crumbs and melted butter.  Mix well with a fork.  Spoon the mixture into a 10-inch springform pan.  Using your fingers or the back of a spoon, pat the mixture into the bottom and 1 inch up the sides of the pan.  Freeze prepared crust 15-30 minutes while preparing cheesecake filling.  

Place a rack in the center of the oven and preheat the oven to 325°.  Blend cream cheese and sugar 3 minutes on medium-high speed.  Turn mixer down to lowest speed; add eggs one at a time, mixing thoroughly after each.  Scrape sides of bowl.  Add whipping cream and vanilla; beat on medium-high for 3 minutes.  Pour ¾ of the cream cheese filling into crust.  Sprinkle chocolate chips over batter, then pour remaining cream cheese filling over chips.  

Bake cheesecake for 1 hour and 15 minutes at 325°.  Turn off oven; leave cake in oven with door closed for 1 ½ hours.  Refrigerate at least 8 hours before serving. 

Source: Ghirardelli

19 Responses

  1. Mmmm this looks wonderful. I love chocolatey cookie crusts.

  2. woah annie! this looks like a dream-come-true for me! i’ve been thinking about looking for a chocolate cheesecake recipe. i will definitely be trying this the next time i make a cheesecake!

  3. Looks delicious! I love cheesecake!

  4. I think a piece of your cake would go perfectly with the cup of coffee I’m sipping on right now. Who cares that it’s not even noon yet! Looks delish.

  5. Looks wooonderful! I did a chocolate- chocolate chip cheesecake last year for a neighborhood party that was TDF. Cheesecake is my fave!

  6. This looks delicious! Chocolate chip is not a variety that I have tried yet, so I’ll have to save this recipe! Thanks for sharing 🙂

  7. Ooooh! I’ve got to try this! Wish I wasn’t going to a hockey game tonight ‘cuz I’d make it now! Oh, and I have to buy a springform pan first. 🙂

  8. This sounds heavenly! I can’t wait to try the recipe!

  9. This looks super good. Just wish I had a springform pan! It’s another one of those items I’m putting off buying until I have a kitchen that’s actually big enough to hold all of my baking supplies!

  10. Wow….amazing! I’ve said it before, but you are SUPER WOMAN! pregnant, medical career, and baker-extraordinar! How do you do it? Looks wonderful and I am definitely going to try this recipe. Hope you are feeling well.

  11. this cheesecake looks divine!! i will be making this one!! thank you.

  12. not sure if i’ve ever had a cheesecake with a chocolate crust! chocolate chip cheesecake sounds great though 🙂

  13. That looks so delicious! I’ve had such a craving for cheesecake lately….

  14. I had such a great result with the German Chocolate cake you posted, I thought I’d give this a try. One question, though, I’ve heard people mention doing a water bath with cheesecakes. What is this and is it necessary?

    • Hi Melanie,
      Some people will use a water bath for baking a cheesecake as a way to help it bake more evenly throughout, and some feel it helps prevent the cheesecake from cracking. I have made cheesecakes both ways, and don’t really have a preference – I’ve never had one crack either way. I typically just do whatever the recipe calls for and it always turns out fine.

  15. Hi Annie!

    I just found your blog the other day when I was looking for a fun new cheesecake recipe to take to an office party in a few weeks and I ran across this one which I think looks absolutely delicious! I’m still in the learning process of baking (so I don’t know why my co-workers stuck me with the task of dessert) but I’m hoping I’ll be able to handle this one. Just a quick question for you though, whipping cream kind of confuses me (as lame as that sounds). I made a pie over the holidays that called for whipping cream but it didn’t turn out which made my mom think I should have used whipped cream instead. So for this recipe, would I use the whipping cream in the cartons that I normally find by the half & half? And one other question, is the springform pan absolutely necessary? I don’t own one yet but if its needed I’m fairly certain I can borrow one. Thanks for all the help!

    • Hi Amanda,
      Whipping cream is the same thing as heavy cream (essentially), and it is not the same as whipped cream. If the recipe called for whipping cream and told you to beat it to stiff peaks, you would have made whipped cream. But I don’t think it sounds like that recipe called for whipped cream, something else probably went wrong. So yes, you want to use the whipping cream next to the half and half. A springform pan is definitely necessary for a cheesecake. It is important for keeping the shape, and you would never be able to (neatly) get it out of a pie pan. Good luck!

  16. Love it!!! I stumbled it!

  17. That does not look low fat at all. Yum 😀

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