This creamy vanilla chocolate chip cheesecake has an Oreo crust and chocolate chip base, then is topped with more chocolate chips!
Quick Tips
- Use a water bath baking method for the cheesecake to avoid cracking (this is included in the baking instructions)
- Beat the softened cream cheese and sugar until smooth and scrape the bowl down prior to adding the other ingredients
- Combine different types of chocolate chips to add to this cheesecake if desired!
Equipment
- 9-inch spring form pan
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Roasting pan or 9×13 pan for water bath
Ingredient Notes
- Cream cheese: 4 bricks, softened to room temperature
- Granulated Sugar
- Eggs: room temperature eggs work best!
- All-purpose flour
- Vanilla extract
- Salt
- Oreo’s: regular or double stuffed will work
- Butter: salted or unsalted is OK
- Chocolate chips: use any type! Try combining flavors too (dark, semi-sweet, milk or white chocolate)
Try these other delicious cheesecake recipes!
How to make Chocolate Chip Cheesecake
This chocolate chip cheesecake is very simple to make and can be broken down into 3 steps.
- Make the Oreo crust
- Make the cheesecake batter
- Assemble and bake the cheesecake
How to make the Oreo crust
Preheat the oven to 325 degrees.
Use a food processor to finely crush the Oreo cookies. If you don’t have a food processor, you can also place the cookies in a gallon bag and use a rolling pin to crush the cookies.
Combine the crushed cookies and melted butter. Mix until well combined.
Press the crust mixture throughout the bottom of a well-greased 9-inch spring form pan. You can use your fingers or the back of a measuring cup to press the mixture throughout the pan.
Next, bake the crust for 10 minutes then remove it from the oven and set aside.
How to make the chocolate chip cheesecake batter
Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
Add in the eggs and beat on low-medium speed until fully combined. Do not over beat. Scrape down the bowl once complete.
How to assemble and bake the chocolate chip cheesecake
Sprinkle 1 cup of chocolate chips throughout the bottom of the baked Oreo crust, then spread the cheesecake batter throughout the pan.
Sprinkle the remaining 1 cup of chocolate chips evenly over the top of the cheesecake batter.
Bake for 60-75 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.
While it is not necessary to use a water bath method to bake a cheesecake, it is recommended to minimize cracking in your cheesecake. In this recipe, I use an abbreviated water bath method where you place water in the oven but you do not place the pan directly in the water. You can read up on the full water bath method here.
Absolutely! Try mixing chocolate chip flavors as well. You could even chop up candy bars and replace the chocolate chips with your favorite chocolate candy as well.
Chocolate Chip Cheesecake
Ingredients
Equipment
Method
- Preheat the oven to 325 degrees.
- Use a food processor to finely crush the Oreo cookies. If you don't have a food processor, you can also place the cookies in a gallon bag and use a rolling pin to crush the cookies.
- Combine the crushed cookies and melted butter. Mix until well combined.
- Press the crust mixture throughout the bottom of a well-greased 9-inch spring form pan. You can use your fingers or the back of a measuring cup to press the mixture throughout the pan.
- Bake the crust for 10 minutes, then remove it from the oven and set aside.
- Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat up for 5-10 minutes before baking your cheesecake.
- In a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened cream cheese until smooth. Scrape down the bowl once complete.
- Add sugar, vanilla extract, flour and salt. Beat on high until smooth. Scrape down the bowl once complete.
- Add in the eggs and beat on low-medium speed until fully combined. Do not over beat. Scrape down the bowl once complete.
- Sprinkle 1 cup of chocolate chips throughout the bottom of the baked Oreo crust.
- Spread the cheesecake batter evenly throughout the pan.
- Sprinkle the remaining 1 cup of chocolate chips evenly over the top of the cheesecake batter.
- Bake for 60-75 minutes, or until there is a 3-4 inch jiggle in the center. Then turn off the oven and leave the cheesecake in the oven for another 1-2 hours or until the oven has cooled to room temperature.
- Remove the cheesecake from the oven and let it cool completely to room temperature (another 1-2 hours), then place it in the refrigerator overnight to set.
- Remove the spring form once the cheesecake has cooled to room temperature or after chilling overnight. Run a butter knife around the edges of the pan to loosen it first.
Carmita says
I love chocolate chip cheese cake nobody makes it at these bakeries! Idk why! It’s a good cheesecake!