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Chocolate Chip Cheesecake

This is the best chocolate chip cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours 20 minutes
Course Snack
Cuisine American
Servings 12 people
Calories 3704.5 kcal

Equipment

  • 1 9-inch Springform Pan Essential for easy unmolding of the cheesecake.
  • 1 Electric Mixer A stand mixer or hand mixer for thoroughly beating cream cheese and batter.
  • 2 Mixing Bowls One for the crust, one for the cheesecake filling.
  • 1 Rubber Spatula For scraping bowls and gently folding ingredients.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.

Ingredients
  

Main

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup white sugar
  • ⅓ cup unsweetened cocoa powder
  • ⅓ cup butter melted
  • 3 8 ounce packages cream cheese
  • 1 14 ounce can sweetened condensed milk
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini semisweet chocolate chips divided
  • 1 teaspoon all-purpose flour

Instructions
 

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Make the crust: Mix graham cracker crumbs, sugar, cocoa, and melted butter. Press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
  • Prepare the cheesecake: Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add eggs and vanilla and beat on medium speed until smooth.
  • Toss 1/3 of the chocolate chips with flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheesecake batter. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  • Bake in the preheated oven for 1 hour. Turn off the oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely.
  • Refrigerate before removing the sides of the pan. Keep cake refrigerated until time to serve. Natalie T

Notes

To achieve the silkiest texture, ensure your cream cheese is at true room temperature; beat it thoroughly until smooth before incorporating other wet ingredients. Avoid over-mixing once the eggs are added, as this can introduce too much air, leading to cracks during cooling. The method of cooling the cheesecake gradually in the oven after baking is critical for preventing thermal shock and surface fissures. For an even richer, denser crust, consider using dark cocoa powder. Always chill the cheesecake completely—ideally overnight—before unmolding and serving to allow it to set properly and firm up for perfect slices. A light touch of espresso powder in the batter can also deepen the chocolate flavor without making it overtly coffee-like.