Chocolate Chip Cheesecake
This creamy vanilla cheesecake has an Oreo crust and chocolate chip base, then is topped with more chocolate chips!
Equipment
- 9" spring form pan
- Hand or stand mixer
- Mixing bowls
- Measuring cups and spoons
- silicone spatula
Ingredients
For the Oreo crust
- 24 Oreos finely crushed
- 5 tablespoons butter melted
For the cheesecake
- 32 ounces cream cheese 4 bricks, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 eggs room temperature
For the chocolate chip layers
- 2 cups chocolate chips any type
Instructions
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.
- Bake the crust for 10 minutes, then remove it from the oven and set aside.
How to make the 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 cheesecake
- 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.