"This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!" — DENISE SMITH
Watch video tips and tricks
1 individual package
chocolate graham crackers, crushed
2 (8 ounce) packages
cream cheese, softened
semisweet chocolate chips
I took into account the reviews on this recipe before I made it for the first time. Rather than chocolate graham cracker crums, I bought a prepared Oreo Cookie crust. I also used only 2/3 cup semi-sweet chocolate chips, rather than 1 cup miniature chocolate chips. I baked it in the evening, cooled it for about an hour before refrigerating it and served it the next day. The result - a rich, creamy and delicious homemade cheesecake - the best I've ever had. An exceptional recipe - and simple!
Admittedly, I'm a novice cook and have never tried to make a cheesecake before but I was somewhat disappointed in the result. The consistency of the cake was not as creamy or soft as I would have liked. It was a bit stiff and all of the chocolate chips settled to the bottom. Is this recipe missing an ingredient? Would sour cream help with the consistency?
Wow! That was the best cheesecake ever. I followed the instructions to a t and it was excellent. As a tips if you coat the chips in a little flour it will cause the chips to not sink to the bottom and to stay evenly distributed throughout the cake.
This was one of the BEST cheesecakes I have ever made. It was really quick and easy. I added a little more chocolate chips and it made it a little too rich. It disappeared so quickly!!
Coming from a novice in the kitchen, this is SO easy and turns out so well! I accidently bought plain graham crackers for the crust and it tasted good to my family... also, per the recommendation of another reviewer, I used the mini chocolate chips! I got rave reviews from family and friends! I say BAKE IT!
My 12 year old daughter made this for Thanksgiving. It was super simple and a huge hit, not one piece was left over. They couldn't believe she made it all by herself.
Simple and delicious! Prepare time was very fast. I will def make this again!
I was hoping to make a cheesecake that didn't require a ton of cream cheese. This recipe fit the bill when it called for 2 "blocks" (which I did have on hand). After reading some of the reviews, I did decide to decrease the amount of chocolate chips (probably ended up being somewhere between 1/2 - 1/3 cup). I also did not have a full sleeve of graham crackers, so ended up substituting crushed vanilla wafers. Otherwise, I followed the recipe as it was written. It turned out great! I wanted to sample a piece in the worst way when I pulled the cheesecake out of the oven after 50 minutes. But I did wait. Everyone loved the cheesecake, though I think my husband will probably drizzle some of his homemade dark chocolate sauce over the top of his next piece.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Chip Cheesecake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 370
Make this creamy white chocolate raspberry cheesecake.
See how to make sinfully rich and chocolaty cheesecake.
See how to make a rich and creamy cheesecake with white chocolate.