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- 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - ½ cup all-purpose flour - Pinch of salt - 1 cup mini chocolate chips The main ingredients create a creamy and rich cheesecake. Cream cheese gives it that classic texture. Sugar adds sweetness, while eggs help it set. Sour cream makes it smooth and adds a nice tang. The flour helps hold everything together. Mini chocolate chips add bursts of chocolate in every bite. - 1 ½ cups chocolate chip cookie crumbs - ½ cup unsalted butter, melted The cookie crumbs form the base of the cheesecake. You can make them from crushed cookies or buy pre-made crumbs. The melted butter binds the crumbs. This mixture creates a rich and tasty crust. It adds a nice crunch to the creamy filling. - Whipped cream - Extra mini chocolate chips - Chocolate syrup - Fresh strawberries or cherries Adding toppings makes your cheesecake look even better. Whipped cream adds lightness. Extra mini chocolate chips bring more chocolate joy. A drizzle of chocolate syrup adds sweetness. Fresh strawberries or cherries add color and flavor. These toppings are fun ways to personalize your cheesecake. {{ingredient_image_1}} First, preheat your oven to 325°F (163°C). In a medium bowl, mix 1 ½ cups of chocolate chip cookie crumbs with ½ cup of melted unsalted butter. Stir until the crumbs soak up the butter. Next, press this mixture firmly into the bottom of a 9-inch springform pan. Make sure it’s even and packed tight. Bake the crust for 10 minutes. When done, take it out and let it cool completely. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of granulated sugar. Mix until smooth and creamy. Then, add 1 teaspoon of vanilla extract and blend well. Next, add 3 large eggs, one at a time. Mix gently after each egg to keep it smooth. Be careful not to overmix. After that, fold in 1 cup of sour cream. Sift in ½ cup of all-purpose flour and a pinch of salt. Mix only until combined. Finally, fold in 1 cup of mini chocolate chips. Pour the cheesecake filling over the cooled cookie crust. Spread it out evenly. Bake in your preheated oven for 50-60 minutes. The edges should be set, and the center will jiggle slightly. When done, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. After that, let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight to set completely. When making chocolate chip cookie cheesecake, avoid overmixing your batter. This can make your cheesecake dense. Mix just until you see no lumps. Also, do not skip the cooling step in the oven. Letting it cool slowly helps prevent cracks. To get a creamy texture, use softened cream cheese. Cold cream cheese will not blend well. Beat it with sugar until smooth. Adding sour cream makes it rich and tangy. Remember, fold in the chocolate chips gently. This keeps your cheesecake airy. Store your cheesecake in the fridge. Cover it with plastic wrap to keep it fresh. It can last up to a week this way. If you want to keep it longer, freeze it! Just wrap it tightly and use it within three months. Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature for a smoother filling. This helps to avoid lumps and creates a creamier texture. Don’t Overmix: Mix the batter just until combined, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks in your cheesecake. Use a Water Bath: For a creamier texture and to prevent cracks, consider baking your cheesecake in a water bath. Wrap the outside of the springform pan in foil to keep water out. Cool Gradually: After baking, let your cheesecake cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracks from forming. {{image_2}} You can make this cheesecake your own by adding flavors. For a nutty twist, mix in crushed nuts like walnuts or pecans. They add great crunch and taste. You can also use flavored extracts, like almond or hazelnut, for extra depth. If you prefer fruity flavors, fold in fresh fruit. Raspberries or strawberries work well. They add brightness and balance the sweetness. To make this cheesecake gluten-free, swap regular cookie crumbs for gluten-free ones. You can use gluten-free chocolate chip cookies or buy pre-made gluten-free crumbs. Ensure your flour is also gluten-free when making the filling. This way, everyone can enjoy a slice without worry. For fun bite-sized treats, turn this cheesecake into mini bites. Use a mini muffin tin and line it with cupcake liners. Press cookie crumbs into each liner for the crust. Fill each one with cheesecake batter and bake as usual. These mini treats are perfect for parties or a sweet snack. Plus, they are easy to share! Store your chocolate chip cookie cheesecake in the fridge. Place it in an airtight container to keep it fresh. If you do not have one, cover it tightly with plastic wrap. It stays good for up to five days in the fridge. Always check for any signs of spoilage before eating. You can freeze your cheesecake for later enjoyment. First, let it cool completely in the fridge. Wrap it tightly in plastic wrap or foil. Then, place it in a freezer-safe container. It can stay in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. To serve leftovers, slice and enjoy cold. If you prefer it warm, use the oven. Preheat it to 250°F (120°C). Place the cheesecake slices on a baking sheet. Warm them for about 10 to 15 minutes. This will enhance the flavors and make it creamy. Always serve with a drizzle of chocolate syrup or a dollop of whipped cream for extra delight! You can tell the cheesecake is done when the edges are set and the center is slightly jiggly. This means it is mostly cooked but will firm up as it cools. If you see cracks, don't worry. They can be covered with toppings later. Yes, you can use store-bought cookie crumbs. They save time and work well. Just make sure they are chocolate chip cookie crumbs for the right flavor. If you need a substitute for cream cheese, you can use Greek yogurt or ricotta cheese. They can change the taste and texture, but they still create a creamy filling. Chilling the cheesecake overnight is best. It helps the flavors blend and the texture set. If you are in a hurry, chilling for at least four hours works too. Absolutely! You can add more chocolate chips to the filling or sprinkle them on top. Just keep in mind that too many can make the cheesecake heavy. You now know how to make a delicious chocolate chip cookie cheesecake. We covered the key ingredients, step-by-step tasks, and tips to avoid errors. You learned how to store your cheesecake and even tried fun variations. Remember, it's all about practice. With each attempt, you’ll get better at making this treat. Enjoy your time baking and savor each bite of this tasty dessert!

Chocolate Chip Cookie Cheesecake

A delicious cheesecake with a chocolate chip cookie crust and mini chocolate chips.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups chocolate chip cookie crumbs
  • 0.5 cups unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cups sour cream
  • 1 cups mini chocolate chips
  • 0.5 cups all-purpose flour
  • 1 pinch salt

Instructions
 

  • Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the chocolate chip cookie crumbs with melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes, then remove from the oven and let it cool.
  • Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the vanilla extract and mix until fully incorporated.
  • Mix in Eggs: Gradually add the eggs, one at a time, mixing well after each addition. Be careful not to overmix; just blend until combined.
  • Add Sour Cream: Fold in the sour cream gently, then sift in the flour and a pinch of salt. Mix until just combined.
  • Stir in Chocolate Chips: Carefully fold in the mini chocolate chips.
  • Combine Layers: Pour the cheesecake filling over the cooled cookie crust in the springform pan, spreading it evenly.
  • Bake: Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  • Chill: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to set completely.
  • Serve: Once fully chilled, remove the cheesecake from the springform pan. Slice and serve as is or with additional chocolate chips or a drizzle of chocolate syrup on top.

Notes

For a gorgeous presentation, top each slice with whipped cream and a sprinkle of mini chocolate chips. Serve on a nice platter with fresh strawberries or cherries for a pop of color.
Keyword cheesecake, chocolate chip, dessert