Amazing 450-Calorie chocolate chip cheesecake

Oh, you know I have a real weakness for anything rich and decadent, and when you combine cheesecake and chocolate chips? Forget about it! For years, I thought making a truly bakery-style, crack-free, impossibly creamy **chocolate chip cheesecake** was reserved for seasoned pastry chefs. I used to think I needed a culinary degree just to manage a water bath! But trust me when I say, after conquering my own kitchen burnout, I figured out the secret. This recipe is the one that proved to me that world-class desserts can be surprisingly simple. We’re getting creaminess without the fuss, and that sweet, melty chocolate goodness in every single slice. You are going to absolutely love how easy this is to pull off for your next gathering. If you want to know a little more about my journey from spreadsheets to saucepans, check out my story over on the About Page!

Why This Chocolate Chip Cheesecake Recipe Guarantees Creamy Results

I know the biggest fear when heading into a **Best Baked Cheesecake Recipe** is that dreaded surface crack or that grainy texture that screams, “I tried, but failed!” Honestly, I used to stress about that too. But this recipe tackles those issues head-on by respecting two major rules of creamy dessert making.

First, you absolutely must use room temperature ingredients—and I mean room temperature, not just ‘not rock hard’ temperature. Softened cream cheese and room-temp eggs mix together beautifully, creating a silky batter that holds air evenly. Second, we use the water bath, or the bain-marie, religiously.

This gentle cooking environment is what transforms this into a truly **Creamy Cheesecake Dessert** that rivals anything you find at a fancy shop. It keeps the edges from cooking too fast while the center sets perfectly.

The Secret to a Perfect Chocolate Chip Cheesecake Texture

The water bath is non-negotiable here; it’s the hug your cheesecake needs while baking. By surrounding the pan with hot water, you create super humid, gentle heat. This keeps the cheesecake custardy instead of curdled. Think about it like slow-roasting versus grilling—we want slow and gentle!

Even more important than the bath itself is the cooling technique. Don’t rush it! After the bake time is up, turn the oven off, crack the door open, and let the cheesecake hang out in that residual warmth for a full hour. This slow transition prevents the dramatic temperature shock that causes cracks. Patience in the cooling phase guarantees that smooth, melt-in-your-mouth top layer.

Gathering Ingredients for Your Chocolate Chip Cheesecake

Alright, let’s talk about what makes this recipe tick. Remember what I said about quality and temperature? It all starts here! When you’re making something as special as this **Homemade Cheesecake with Chocolate Chips**, you want the ingredients singing in harmony. Don’t skip softening that cream cheese, or you’ll end up with lumps—and nobody wants lumps in their Rich and Creamy Desserts.

We’ve broken everything down so you don’t miss a thing for the crust, the filling, and, of course, the glorious chips. If you love great baking, you might want to check out my tips on making soft and chewy maple brown sugar cookies too!

Crust Ingredients for the Chocolate Chip Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

Filling Ingredients for the Rich and Creamy Desserts

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 4 large eggs
• 1 1/2 cups semi-sweet chocolate chips (we fold in 1 cup now, save 1/2 cup for topping later!)

Step-by-Step Instructions for Easy Chocolate Chip Cheesecake

Okay, let’s get baking! I promise you, this process flows really nicely once you get set up. The key here is not rushing any stage, especially when we introduce time constraints like the water bath. Once you get the hang of this, you’ll find making this recipe for friends or family for Easy Entertaining is a total joy. We’re building that perfect texture layer by layer!

Preparing the Graham Cracker Crust Cheesecake Base

First things first: Preheat your oven to 325°F (160°C). Now, grab that 9-inch springform pan and wrap the outside completely, bottom and sides, with two layers of heavy-duty aluminum foil. This is your shield against the water bath! Next, mix your graham cracker crumbs, 1/4 cup of sugar, and melted butter until it all looks like wet sand, that perfect **Graham Cracker Crust Cheesecake** base. Press that mixture firmly and evenly into the bottom of your wrapped pan.

Toss it in the oven for exactly 10 minutes to set. Once done, pull it out—carefully!—and let that crust cool down while we tackle the glorious filling.

Mixing the Creamy Cheesecake Dessert Filling

We start with the cream cheese. Beat that until it’s perfectly smooth—no lumps allowed for that **Creamy Cheesecake Dessert**! Then, slowly beat in the 1 1/2 cups of sugar until it’s incorporated. Follow that up with the vanilla and sour cream. Now, for one of the most important parts: add those four eggs in, but only *one at a time*, mixing just until each is combined before adding the next. Stop mixing as soon as the last yolk disappears—we don’t want to beat excessive air in!

Gently fold in 1 cup of your chocolate chips by hand—don’t use the mixer here! Pour this smooth, beautiful batter right over your cooled crust.

SAVE

Baking the Chocolate Chip Cheesecake with Water Bath

Time for the water bath setup! Place your foil-wrapped pan inside a larger roasting pan. Now, carefully pour hot water into that *larger* roasting pan until it comes about halfway up the sides of your springform pan. Place the whole setup gently into the preheated oven.

Bake for about 60 to 75 minutes. You are looking for the edges to be set, but if you gently tap the side, the very center should still have a slight, beautiful jiggle. When it’s done, turn the oven OFF, prop the door open a little bit, and let the cheesecake cool slowly inside for a full hour. This slow transition prevents cracking! After that hour, take it out, remove the foil, let it get to room temperature, then cover and chill for at least 6 hours, but overnight is always best for setting up that amazing texture.

Tips for the Best Baked Cheesecake Recipe Success

I know you’ve put in all the work by now—the water bath, the slow cooling—so let’s make sure the final results feel like that luxurious, **Decadent Cheesecake Idea** we are aiming for. Getting that perfect, smooth, luscious texture really boils down to two things: temperature control and gentle handling.

When handling the batter, always remember: once the eggs go in, think folding, not beating! Overmixing at that stage incorporates too much air, and that air creates bubbles that lead to cracks when the cake cools, even if you used a water bath. We want dense, not airy, for this dessert.

SAVE

If you’re feeling inspired to tackle other classic bakes, make sure you check out my deep dive on how to properly bake bread, because technique really matters in all baking!

Ingredient Notes and Substitutions for Chocolate Chip Cheesecake

The recipe calls for a graham cracker crust, but listen up: if you don’t have those on hand, you can totally use finely crushed Oreos instead. Just swap them out cup-for-cup; it makes a fantastic, richer base! That’s one of my favorite little swaps for a sweeter crust.

Also, think about your chocolate chips. I used standard semi-sweet in the recipe, but if you use mini chips, they tend to distribute more evenly throughout the filling, giving you chocolate in every tiny corner. If you use the larger standard size, they tend to sink more toward the bottom, which is great if you want pockets of molten chocolate!

And seriously, don’t forget the overnight chill. That 6-hour minimum is really more like a suggestion. Letting this Homemade Cheesecake with Chocolate Chips chill overnight allows the structure to firm up and the flavor to deepen. It’s totally worth the wait!

Serving Suggestions for Your Crowd Pleaser Cheesecake

This **Chocolate Chip Cheesecake** is already a showstopper on its own, trust me. When I make this for a party, I usually don’t even bother with fancy plating because everyone wants to dig right in! But if you want to elevate your presentation just a tiny bit, the secret is finding something sharp or tart to cut through that richness.

SAVE

Since we already have so much chocolate and sweetness going on, stick to simple, high-impact accompaniments. I find that a light dusting of flaky sea salt right before serving makes the chocolate flavor just *pop*. It’s such a simple trick for a **Simple Cheesecake Recipe for Parties**!

For sauces, don’t overdo it. A drizzle of high-quality caramel sauce is always a winner, or if you’re feeling extra indulgent, a thin stream of homemade hot fudge sauce is incredible. Speaking of chocolate sauces, if you ever need a recipe for ultra-rich topping, I have a great one for my Hot Fudge Brownie Bread that would work perfectly here too.

If you want to add some color, fresh raspberries or tart blackberries are my absolute favorite pairing. Their slight acidity balances the creamy filling beautifully. Just scatter a few fresh berries around the plate or right on top of the slice. You want the cheesecake to shine, and these are just little helpers to make it the ultimate **Crowd Pleaser Cheesecake**!

Storage and Reheating for Homemade Cheesecake with Chocolate Chips

Okay, I know patience is tough after you’ve made something so amazing, but this is perhaps the most crucial step for enjoying your **Homemade Cheesecake with Chocolate Chips**! You absolutely have to let it chill. I wrote down ‘at least 6 hours,’ but honestly? Letting this beauty sit overnight in the fridge is the key to achieving that firm, sliceable texture. It allows the entire custard to fully set up.

SAVE

When storing leftovers, just leave it covered tightly in the springform pan—or transfer it to an airtight container—in the refrigerator. It stays great for about four or five days! If you somehow manage to have any left after that, freezing works beautifully too. Wrap that slice (or the whole thing!) tightly in plastic wrap, then foil, and it keeps well for about a month. Thaw it slowly overnight in the fridge, and you’re back in chocolate chip heaven!

Frequently Asked Questions About Chocolate Chip Cheesecake

I know you might have a few lingering questions after reading through this, because cheesecake science can seem tricky! Don’t worry, that’s perfectly normal. We want to make sure you feel completely confident tackling this **Easy Chocolate Chip Cheesecake Recipe**. Here are some common things folks ask that pop up in my inbox.

Can I make a No Bake Chocolate Chip Cheesecake instead?

That’s a great question! This recipe is specifically designed around baking to achieve that signature, dense, smooth texture we love in a **Rich and Creamy Dessert**. While you absolutely *can* make a no-bake version, they rely on completely different stabilizing agents, usually incorporating gelatin or a lot of stabilized whipped cream. If you want that classic, melt-in-your-mouth baked experience, stick to this recipe! If I develop a killer no-bake version later, I’ll be sure to link it right here since I know everyone loves a quick No Bake Chocolate Chip Cheesecake alternative sometimes.

What if my cheesecake cracks?

Ugh, I hate when that happens, but honestly, it’s usually down to rapid temperature change. Did you skip the step where we leave it cooling in the turned-off oven for an hour? That slow cool-down is your best defense! Also, make sure those eggs weren’t cold when they went into that room-temperature batter. If you follow the directions closely, you should end up with a perfect top, but if it cracks, don’t panic! Cover it with whipped cream, a chocolate drizzle, or just eat it with a spoon straight from the pan—no one will notice!

How do I get the perfect Bakery Style Cheesecake at Home?

It all comes back to patience and preparation! To achieve that unbelievably smooth **Bakery Style Cheesecake at Home**, you need perfectly softened cream cheese—I mean soft enough that your finger sinks in easily without effort. And when mixing, once those eggs are in, stop as soon as they blend. Those two steps—soft ingredients and minimizing mixing after eggs—are the real keys to that ultra-creamy texture, even more so than the water bath!

Nutrition Estimate for This Chocolate Chip Cheesecake Dessert

Okay, I know we aren’t here to count every calorie when we are baking something this gloriously rich and easy—because let’s be honest, this is pure joy in dessert form! But I always like to give you a general idea of what you’re looking at when you pull out a slice of this decadent treat. Remember I always say, food is about connection, not restriction!

For this Fail-Proof Creamy Chocolate Chip Cheesecake, the estimates below are based on 12 generous slices. Keep in mind, since we are using real butter and full-fat cream cheese for that amazing texture, these numbers reflect that indulgent spirit. If you want the full details or to read my general disclaimers about nutritional estimates, you can always check out that page here.

Here’s the rough breakdown:

• Serving Size: 1 slice
• Calories: 450
• Fat: 30g (That’s the good, creamy fat from the cheese and butter!)
• Carbohydrates: 40g
• Sugar: 35g
• Protein: 8g

These numbers can definitely change based on the brand of chocolate chips you grab or if you decide to swap out the graham cracker crust for an Oreo crust, but this gives you a solid baseline for your indulgent night in. Enjoy every bite!

Share Your Homemade Cheesecake with Chocolate Chips Creations

Whew! You did it! You navigated the water bath, you resisted peeking during the slow cool-down, and now you have this incredibly rich, creamy **chocolate chip cheesecake** ready to be devoured. My heart is just so full knowing you brought this dessert to life in your own kitchen. This is what Pure Cooking Joy is all about—making incredible food that tastes like you spent all day fussing over it, even though we know it was totally manageable!

Now that you’ve served up this piece of heaven, I really, really want to hear how it went! Did you use the standard semi-sweet chips, or did you go rogue with dark chocolate chunks? Did the slow cool-down work perfectly for you? Head down to the comments section below and let me know! Leaving a rating helps other home cooks trying to decide if this is the right **Easy Chocolate Chip Cheesecake Recipe** for them.

And if you snapped a photo of your finished, perfectly set masterpiece—maybe you’re sitting with a glass of wine and a slice later? Please share it! Tag me on social media so I can see your hard work. It genuinely makes my day to see the joy these recipes bring to your tables. You can tag us directly on Facebook right here!

Thank you so much for baking with me today. I hope this **Decadent Cheesecake Idea** becomes a staple in your own rotation for years to come!

Fail-Proof Creamy Chocolate Chip Cheesecake

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You can make a rich, creamy, bakery-style chocolate chip cheesecake at home. This recipe uses simple steps to give you a decadent dessert that is perfect for any gathering.

• Author: purejoyalex
• Prep Time: 25 min
• Cook Time: 75 min
• Total Time: 9 hours 40 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup sour cream
• 4 large eggs
• 1 1/2 cups semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prepare for a water bath.
2. Prepare the crust: Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
3. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Set aside.
4. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups of sugar until fully incorporated. Mix in the vanilla extract and sour cream.
5. Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not overmix the batter once the eggs are added.
6. Gently fold in 1 cup of the chocolate chips. Pour the filling over the cooled crust.
7. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps create a creamy texture.
8. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
9. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
10. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, for the best texture.
11. Before serving, sprinkle the remaining 1/2 cup of chocolate chips over the top. Release the springform side and slice.

Notes

• For a truly bakery-style cheesecake, use room temperature ingredients, especially the cream cheese and eggs.
• If you prefer an Oreo crust, substitute the graham crackers with finely crushed Oreo cookies (about 25 cookies).
• To prevent the foil from tearing in the water bath, use two layers of heavy-duty foil.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg