Chocolate Chip Cheesecake I Recipe -
Chocolate Chip Cheesecake I Recipe

Chocolate Chip Cheesecake I

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"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings


  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 26, 2003

This was the first cheesecake I've ever made, and it turned out great. I find that if you melt all of the chocolate chips and beat them into the batter, the cake turns out much creamier, smoother, and with a more even, pleasing, delicious taste, and it looks better as well. With the chocolate chips, they turn into hard crunchy chocolate pieces once the cake is cool, but if you melt and mix them the cake is completely creamy and has a better flavor. It did have a few cracks in it, but those might be eliminated by placing the springform pan in a roasting pan of boiling water while it bakes.

Most Helpful Critical Review
Mar 12, 2012

I make this for New Year's every year. A big hit with my whole family...really good..can make it with chocolate or regular graham crust.

Jan 15, 2008

This was an excellent cheesecake, and a huge hit at my family reunion yesterday. It was gone before I knew it! I did make a few modifications: used chocolate graham crackers(crushed) mixed with some oreo crumbs for the crust(no need for cocoa). I also added about 1/2 cup of mini chocolate chips into the batter-1/3 didn't seem like enough. Using fat free condensed milk & 1/3 reduced fat cheese worked amazingly to save on fat & calories. This will be made again for the holidays! Thank you for a good recipe!

Aug 17, 2003

I added three tablespoons of sour cream to the cream cheese mixture. Next time, I will sprinkle more chips in the batter.

Dec 19, 2007

I have been using this for over 20 years. It never fails me, perfect everytime! This is New York Style cheesecake (thick) not like Italian style which is creamy. Note: Coating the chips in flour makes no difference as far as sinking to the bottom so don't waste your time doing that. I use crushed chocolate cookies for the crust and it's yummy. Of course you can use plain graham cracker for the crust, omit the choc chips and top with fruit for an alternative. EITHER WAY, THIS IS THE ONLY CHEESECAKE RECIPE YOU WILL EVER NEED! 5 STARS!

Mar 09, 2008

A great cheesecake recipe any cook should have. I prefer a little tartness to my cheesecake, but this is perfect for those that want a smooth and creamy texture and a traditional taste. By the way, it doesn't matter what you do to the chocolate chips, they're going to sink to the bottom. Also, I strongly suggest baking this in a water bath - set the cheesecake pan in a larger pan that has water in it. That's the only way to bake anything that has a cheesecake/custardlike texture. If you don't, it'll crack and can dry out. Follow the baking directions to a T and you should be fine. Use an oven thermometer because all ovens vary. You should have a flawless looking cheesecake you'd be proud to serve to anyone.

Nov 05, 2011

Hi guys, Jessica here, and this is my recipe I submitted several years ago, and I'm still making cheesecakes. Just wanted you folks to know, leave the cocoa out of the crust, and omit the chocolate chips, and this is a great basic cheesecake recipe from which many variations can be made. My current favourite variation: replace graham cracker crumbs with crushed shortbread, omit cocoa, add zest of one lemon to the batter, and swirl melted seedless raspberry jam on the top with a toothpick prior to baking. Tomorrow I'm going to try adding lime zest to the batter and topping the baked, cooled cake with a layer of store-bought key lime curd. The possibilities are countless! I'm so glad many of you enjoy the recipe!

Aug 17, 2003

delectable....i have finally conquered how to make cheesecake....and this one came out really yummy....very rich.... for those who said it was too thick or dry i would suggest shortening the cooking time up a bit...that was my biggest mistake learning how to do cheesecakes....and try cooking it in a water bath....


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  • Calories
  • 507 kcal
  • 25%
  • Carbohydrates
  • 43.6 g
  • 14%
  • Cholesterol
  • 133 mg
  • 44%
  • Fat
  • 34.4 g
  • 53%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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