Chocolate Chip Cheesecake

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Here’s a really easy and delicious cheesecake recipe for you:  Chocolate Chip Cheesecake

Slice of Chocolate Chip Cheesecake

When my husband and I got married almost 21 years ago, we had long talks about what sort of cake to have at our wedding.  We tasted all of the traditional kinds, but I tried my best to sway him toward having a wedding cake made entirely of cheesecake!  Sadly, he wanted nothing to do with that idea.  

Chocolate Chip Cheesecake

I have loved cheesecake since the beginning of time.  Fancy types of cheesecake usually don’t impress me all that much. A simple cheesecake with little adornment is best. This is one of those simple cheesecake recipes. And it has just enough chocolate in it to please the chocolate lovers!

Chocolate Chip Cheesecake

This Chocolate Chip Cheesecake recipe couldn’t be easier to make.  It has a cookie crust, a simple chocolate chip- dotted cheesecake filling, and it bakes up perfectly.

You can probably see from the pics that mine cracked a little on top.  Cracks don’t really matter much with this cheesecake because of all the chocolate chips on top.  No biggie.  It still looks and tastes great!

Chocolate Chip Cheesecake

A short chill time will yield clean slices.  Petite slices are plenty enough.  This is a rich dessert, so a few bites are completely satisfying.

Slice of Chocolate Chip Cheesecake

For the record, we ended up with spice cake for our wedding cake.  That happens to be my favorite… if cheesecake isn’t available. Nowadays I’d do exactly what I wanted and have cheesecake instead. Chocolate Chip Cheesecake would be a definite choice!

Here are a few more chocolate chip recipes you might enjoy:

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5 from 3 votes

Chocolate Chip Cheesecake

Totally delicious cheesecake recipe with chocolate chips swirled in!
Prep Time 25 minutes
Cook Time 1 hour
Servings 10 servings
Calories 631kcal
Course Dessert
Cuisine American
Keyword chocolate chip cheesecake



  • cups finely crushed Oreos (about 20)
  • 1/4 cup (½ stick) butter, melted


  • Three 8-ounce boxes cream cheese, at room temperature
  • 14 ounces sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup miniature chocolate chips, divided
  • 1 teaspoon all purpose flour


  • Preheat the oven to 300 degrees F. Spray a 9-inch springform pan with nonstick spray.


  • In a medium bowl, combine the cookie crumbs and the butter.  Pat evenly over the bottom of the prepared pan. You will not be baking the crust.


  • In a large bowl, use an electric mixer to beat the cream cheese until fluffy- about 2 minutes.  Add the sweetened condensed milk and beat until smooth.  Mix in the eggs and vanilla.
  • In a small bowl, toss 1/2 cup of the chocolate chips with the flour.  Stir into the filling mixture and scrape evenly into the prepared pan- on top of the cookie crust.  Sprinkle the remaining 1/2 cup chocolate chips on top.
  • Bake for 1 hour or until the cheesecake has very little jiggle left in the middle.  Cool to room temperature and refrigerate overnight.
  • To serve, remove the sides of the pan and cut into wedges.  Keep refrigerated.


Serving: 1slice | Calories: 631kcal | Carbohydrates: 54g | Protein: 12g | Fat: 42g | Saturated Fat: 23g | Cholesterol: 167mg | Sodium: 456mg | Potassium: 316mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1294IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 3mg


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  • Steph’s Kitchen wrote:

    My second time making this. Delicious! Usually needed extra time in the oven. This time I added small cut up pieces of Twix to the mix. Crossing my fingers that it turns out well! ??

  • Taylor Eiland wrote:

    I have a 7 inch spring-form pan instead of 9 inch pan. Should i do anything different to the cheesecake recipe?

    • Lori Lange wrote:

      I don’t believe a 7-inch pan will contain all of the batter!

  • Barb Swanson wrote:

    This is the BEST chocolate chip cheesecake! I get requests for this all the time. I do add some water in a 13×9 pan below in oven just in case though!

  • Louise wrote:

    Hi is the mix still meant to be runny when u transfer to the oven? I’ve done everything instructed.
    Put into the oven but looks very wet?

    • Lori Lange wrote:

      How did it turn out?

  • Amy Haefner wrote:

    This is my favorite cheesecake recipe. Simple to make. Delicious every time. I wouldn’t change a thing. Thanks for sharing.

  • Becky wrote:

    Do you have to use a spring form pan? And can you freeze this after it is made ?

    • Lori Lange wrote:

      A springform pan is used for making cheesecake because cheesecake does not slide out of a pan like cake does. So I’d say, yes… it’s necessary. It should freeze well too.

  • SArah wrote:

    Hello! LOOKs amazing! Is the crust whole oreos or just the black part? Thanks

    • Lori Lange wrote:

      Whole Oreos are fine!

  • Joe wrote:

    I used to be wary about using sweetened condensed milk instead of sugar. But since the first time I tried it, I haven’t used sugar since. I’ve even converted some of my favorite cheesecake recipes from sugar to sweetened condensed milk. It makes the cheesecake extra smooth, it is plenty sweet, and so easy to use. I also recommend using a water bath. I know … too much trouble. But even if you just take a 9×13 dish and fill it half full with water and put it on the bottom rack of the over, under the cheesecake, it works just as well. Helps prevent the cheesecake cracking, too.

  • Nicole wrote:

    I do not see sugar on list of ingredients. Does this recipe not use it?

    • Lori Lange wrote:

      There is a lot of sugar in the sweetened condensed milk. You don’t need any more!

  • Pam wrote:

    I made this for my family and as a gift for a friend. Absolutely wonderful!! And 38 years ago our wedding cake was spice as well! Great minds think alike.

  • Trish – Mom On Timeout wrote:

    This looks absolutely divine!! Cheesecake is my FAVORITE!

  • lynn @ the actor’s diet wrote:

    21 YEARS!!!  My husband actually hates cheesecake and he’s lucky I haven’t divorced him.