chocolate chocolate chip cheesecake recipe

Written ByJenny Smyth Posted on
chocolate chocolate chip cheesecake recipe
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The Best chocolate chocolate chip cheesecake recipe

I’m so excited to share with you my favorite chocolate chocolate chip cheesecake recipe. This dessert is a classic for a reason – it’s rich, creamy, and indulgent, with a perfect balance of textures from the crunchy chocolate chips to the smooth cheesecake.

As a busy mom, I love that this recipe is easy to make and feeds a crowd, making it perfect for family gatherings or potlucks. My kids adore helping me mix together the batter and loading up the chocolate chips – it’s a fun activity that gets them excited about cooking.

And let’s be real, who doesn’t love a good cheesecake? It’s a staple in our household, and I’m sure it will become one in yours too.

The best part? This recipe is surprisingly easy to make and requires minimal prep time, so you can get it on the table in no time.

I like to serve it with a dollop of whipped cream or a sprinkle of chocolate shavings for an extra-special touch. And as an added bonus, this cheesecake is actually relatively healthy compared to other desserts – the Greek yogurt and honey provide a boost of protein and sweetness without adding refined sugars or artificial ingredients.

Whether you’re serving it at a special occasion or just need a pick-me-up after a long day, this chocolate chocolate chip cheesecake recipe is sure to satisfy your cravings and impress your guests.

Chocolate Chocolate Chip Cheesecake

Chocolate Chocolate Chip Cheesecake

4.8 from 1417 votes

This decadent cheesecake combines a rich chocolate filling with chocolate chips for double the chocolate flavor. The creamy texture and intense cocoa make it a perfect dessert for chocolate lovers.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Crust

1 1/2 cups chocolate cookie crumbs
1/4 cup melted unsalted butter
2 tablespoons granulated sugar

For the Filling

24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar until the mixture is evenly moistened.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Bake the crust for 10 minutes at 325°F until it is set and fragrant.
5Remove the pan from the oven and let it cool on a wire rack while you prepare the filling.
6Reduce the oven temperature to 300°F.
7In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
8Gradually add the sugar and cocoa powder, beating until well combined and no lumps remain, scraping down the sides of the bowl as needed.
9Add the eggs one at a time, beating on low speed after each addition just until incorporated.
10Mix in the vanilla extract and sour cream until the batter is smooth and uniform.
11Fold in the chocolate chips gently with a rubber spatula, ensuring they are evenly distributed.
12Pour the filling over the cooled crust and spread it evenly with the spatula.
13Place the springform pan on a baking sheet to catch any drips, then bake at 300°F for 50 to 55 minutes.
14The cheesecake is done when the edges are set and the center jiggles slightly when shaken.
15Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
16Remove the pan from the oven and run a knife around the edge to loosen the cheesecake.
17Refrigerate for at least 4 hours or overnight before serving for best texture.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 18g❤️Cholesterol: 115mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 3g🍬Sugars: 30g🥩Protein: 9g

📝Notes

For a cleaner slice, dip a sharp knife in hot water and wipe dry before each cut. Use full-fat cream cheese and sour cream for the creamiest texture. Store leftovers covered in the refrigerator for up to 5 days.

Watch Video Of How Chocolate Chocolate Chip Cheesecake Works

This chocolate chocolate chip cheesecake recipe is truly one of my favorites – it’s easy to make, feeds a crowd, and is surprisingly healthy compared to other desserts.

Whether you’re serving it at a special occasion or just need a pick-me-up after a long day, this cheesecake is sure to satisfy your cravings and impress your guests.

And don’t worry about leftovers – simply store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Chocolate Chocolate Chip Cheesecake

1. What type of chocolate should I use for this recipe?

For this recipe, I recommend using high-quality dark or semi-sweet chocolate chips. Dark chocolate has a deeper flavor profile that pairs perfectly with the sweetness of the cheesecake, while semi-sweet chocolate adds a nice balance of sweetness and depth. You can also use milk chocolate if you prefer, but keep in mind that it will result in a sweeter cheesecake.

2. Can I substitute the Greek yogurt with regular yogurt?

While you can substitute regular yogurt for the Greek yogurt, keep in mind that it will change the texture and flavor of the cheesecake slightly. Greek yogurt provides a tangy flavor and helps to create a smooth, creamy texture – using regular yogurt will result in a denser cheesecake.

3. How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure to not overmix the batter after adding the eggs. Overmixing can cause air bubbles to form in the batter, which can lead to cracks when baking. Additionally, ensure that your oven is at the correct temperature – if it’s running too hot or cold, it can affect the texture of the cheesecake.

4. Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time! Simply prepare the batter as instructed and store it in an airtight container in the fridge for up to 24 hours before baking. When you’re ready to bake, simply pour the batter into your prepared pan and proceed with baking as instructed.

5. What’s the best way to store leftover cheesecake?

To store leftover cheesecake, wrap it tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days or freeze for up to 2 months.

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