Decadent Chocolate Chip Cheesecake Recipe with Crispy Crust

Rich, creamy cheesecake filling flecked with mini chocolate chips and finished with a silky chocolate ganache — this chocolate chip cheesecake is pure indulgence.

Over the years I’ve become known to family, friends, and readers for my cheesecake recipes. Neighbors get excited when I arrive with a few slices of a new cheesecake — and this chocolate chip version is one of my favorites.

This recipe starts with a classic graham cracker crust and a smooth vanilla cheesecake base. I fold in plenty of mini chocolate chips so they’re evenly distributed throughout the filling, then finish the cheesecake with a glossy chocolate ganache after it chills. The result is rich, creamy, and satisfyingly chocolatey.

Decadent Chocolate Chip Cheesecake

If you love chewy chocolate chip cookies, chocolate chip cakes, or muffins studded with chocolate, this cheesecake delivers those flavors in a creamy, elegant form. The graham cracker crust echoes the warm, toasty notes of a cookie and pairs beautifully with the chocolate.

This cheesecake is perfect for birthdays, holidays, dinner parties, or any time you want a show-stopping dessert. Because it’s rich, smaller slices go a long way if you need to serve a crowd.

How to make the cheesecake

Cheesecake can seem intimidating, but broken into steps it’s straightforward and enjoyable. Below are the components, tips, and step-by-step instructions to help you succeed.

Ingredients

The recipe has three parts: crust, filling, and ganache.

For the crust:

• 2 cups graham cracker crumbs
• 3 tablespoons granulated sugar
• 6 tablespoons melted unsalted butter

For the filling:

• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 32 ounces room-temperature cream cheese (4 × 8-ounce packages)
• 4 large room-temperature eggs
• 2 teaspoons pure vanilla extract
• 1/3 cup heavy cream
• 1 1/4 cups mini semisweet chocolate chips

I recommend mini chocolate chips so they disperse evenly. Regular-size chips are larger and won’t integrate the same way.

For the ganache:

• 3 ounces (1/2 cup) mini semisweet chocolate chips
• 1/4 cup heavy cream

The recipe uses roughly a 10-ounce bag of mini chips total across the filling and ganache. If you prefer a thicker ganache, double the ganache ingredients to 6 ounces (1 cup) chocolate chips and 1/2 cup heavy cream.

Equipment and water bath options

You’ll bake this in a 9-inch springform pan. To protect against leaks when using a water bath, either tightly wrap the springform in heavy-duty foil or place the 9-inch springform inside a 10-inch round cake pan and set both into a large roasting pan. Pour boiling water into the roasting pan so it comes about halfway up the sides of the 10-inch pan.

Method

Preheat the oven to 350°F.

Make the crust: stir the graham crumbs, sugar, and melted butter until evenly combined. Press the mixture into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then remove to a rack to cool while you prepare the filling.

Make the filling: in a mixer bowl, combine sugar and flour, then add the softened cream cheese. Beat on medium speed for about 2 minutes, scrape the bowl, and blend another 30 seconds. Add the eggs one at a time, scraping as needed. After the eggs are incorporated, mix briefly until the batter is smooth and creamy. Add vanilla and heavy cream, mix to combine, then gently fold in the mini chocolate chips.

Baking

Pour the filling into the crust. Place the springform inside the 10-inch pan (if using that method), then set both pans in a large roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the 10-inch pan.

Bake at 350°F for 60–70 minutes. The edges should be set while the center retains a slight jiggle. Turn off the oven, crack the door, and leave the cheesecake in the cooling oven for 1 hour.

Remove the cheesecake from the water bath and transfer to a wire rack to cool completely, then refrigerate for at least 8 hours (overnight is best).

About an hour before serving, prepare the ganache: warm the heavy cream until very hot but not boiling, pour it over the chocolate chips in a heatproof bowl, let sit 4–5 minutes, then whisk until smooth. Allow the ganache to cool slightly before spreading it over the chilled cheesecake. Chill another hour so the ganache sets before slicing. Top with whipped cream or extra mini chips if desired.

Storage and freezing

Store leftover cheesecake covered in the refrigerator for up to 3 days.

To freeze the whole cheesecake (without ganache): place the cooled cheesecake on a cardboard round, wrap tightly in plastic wrap, then in foil, and freeze up to 1 month. Thaw in the refrigerator overnight and add the ganache before serving.

To freeze individual slices: freeze them on a sheet tray until firm, then wrap slices in plastic and foil and store in a freezer-safe bag for up to 1 month. Thaw in the refrigerator before serving.

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