If you love cheesecake but not the inconsistency of some recipes, you will want to make this foolproof chocolate chip cheesecake as soon as possible. It’s a super easy recipe with all the great flavor and texture of cheesecake we love.
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This recipe for foolproof chocolate chip cheese cake is another long-time family favorite, similar to this chocolate chip pie, these cinnamon rolls, and these famous (well, to my family at least!) chocolate chip cookies. Like many of our family favorites, there’s a little story that goes along with it that also shows how amazingly good this recipe is even if it’s not 100% “traditional.”
In the first year or two (it’s all a bit fuzzy now…) of our marriage, I asked Brian what kind of cake he’d like for his birthday. I had been making and decorating cakes for years, so I was pretty confident that I could make him a good cake – a regular cake that is.
But of course he said, “cheesecake.”
Cheesecake. Ugh. I didn’t even really like cheesecake that much and had never even wanted to make one. I was really surprised that he said this, since his apparent love for cheesecake hadn’t come up in the years we’d known each other yet.
But being a fairly new bride, I wanted to give my man the cheesecake of his dreams. How hard could it be? I mean, I knew how to bake things – desserts had been my specialty since high school.
So I found a classic New York style cheesecake recipe and proceeded to make it according to the recipe. Which included a LOT of cream cheese, eggs, sugar, etc. Then came the cooking – wrap the springform pan with foil, set it in a larger pan with water, cook for an hour at a low temperature (I think it was 300 degrees or something), and then turn the oven off and let it SIT IN THE OVEN UNTIL COOL. And voila! You’d have a perfect cheesecake.
It was a disaster – a goopy mess in the middle with barely edible edges. I think I may have cried (I hadn’t had too many baking failures at this point – that was way before my whole wheat bread journey and sourdough baking experiences, ha!). Brian was very sweet as we ate the edges, but I warned him that he might have to pick another type birthday cake in the future.
Foolproof Chocolate Chip Cheesecake
And actually it was a few years of regular cake before I was willing to try again – and that’s only because I found a recipe (an ad in a magazine of all places) that I call a “cheater” cheesecake. It’s made with sweetened condensed milk (that’s the “cheat” ingredient) and baked normally in a springform pan – meaning I can test it to make sure it’s done all the way to the center before removing from the oven to cool.
I adapted it a bit – chocolate chip anything is Brian’s favorite – and was thrilled when it came out perfect! So much so that when I served it one year to a group of family and friends, one cousin (the same cousin who’s like a gourmet chef in his home and was the inspiration for this recipe) said,
“This is one of the best cheesecakes I’ve ever had. What’s different?”
“Uh, well, it’s sort of, well, made with sweetened condensed milk.” (That last part may have been whispered.)
“Well, however it’s made, it’s delicious.”
And it is. This has been Brian’s birthday cake for years and we all enjoy it (even me). I’ve made it with regular sized chocolate chips and mini chips and they both work. Sometimes I drizzle a little chocolate syrup on each slice (because more chocolate is always good in my book).
No matter how it’s served or what size the chocolate chips, one this is certain: this always turns out a perfectly cooked cheesecake. It really is foolproof.
Supplies needed to make foolproof chocolate chip cheesecake:
- 10-inch springform pan
- Food processor
- Stand mixer or large mixing bowl with hand-held mixer
- Cream-filled cookies
- Sweetened condensed milk
- Mini chocolate chips
- Butter, cream cheese, eggs, vanilla
So if you’re like me and have had poor results with other cheesecake recipes, give this chocolate chip cheesecake a try! It’s really our favorite and everyone I’ve served it to over the years agrees – it IS delicious.
Oh, and if you’re a cheesecake purist, you can leave the chocolate chips out and make a regular graham cracker crust for a plain cheesecake that you could spoon berries or other sauce over. It’s still as yummy – and more important, still foolproof.
Foolproof Chocolate Chip Cheesecake
- 24 chocolate sandwich cookies (to equal 2 cups crumbs)*
- 1/4 cup butter melted
- 3 8- ounce packages cream cheese softened**
- 1 14- ounce can sweetened condensed milk
- 3 eggs
- 2 teaspoons vanilla
- 1-1/4 cup chocolate chips mini or regular (but on the smaller side)
- 1 teaspoon flour
- Preheat oven to 350 degrees.
- In a food processor, process cookies until finely crushed. Add melted butter and process a bit more until evenly combined. Press mixture firmly onto the bottom and slightly up the sides of a 10-inch springform pan.
- Add the cream cheese to a large mixing bowl or stand mixer and beat until fluffy. Pour in the sweetened condensed milk slowly until the mixture is smooth. Beat in the eggs and vanilla.
- Toss 3/4 cup of the chocolate chips with the flour and fold gently into the batter. Pour over the crust in the pan and evenly sprinkle the remaining chocolate chips over the top.
- Bake 60 to 70 minutes or until center is set. Cool on a wire rack for 10 minutes then loosen edges of cake with a knife before opening side of springform pan. Let cool completely before chilling for 3-4 hours before serving (or more - this is a perfect make-a-day-ahead recipe).
Other Easy Dessert Recipes to Try:
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