Ghirardelli® Chocolate Chip Cheesecake

Ghirardelli® Chocolate Chip Cheesecake

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"Cocoa powder makes a surprise appearance in the crust of this classic chocolate chip cheesecake."
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10 h 55 m servings 642 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 47.9 g
  • 74%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 283 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F. Grease 9-inch springform cake pan.
  2. To make the crust, in a small bowl, mix together the crushed graham crackers, cocoa, and sugar. Stir in the butter. Spoon the mixture into the prepared pan. Press firmly to distribute the crust mixture onto the bottom and halfway up the sides of the pan. Chill the crust while making the filling.
  3. To make the filling, in a medium-size bowl, beat the cream cheese, vanilla, and sugar with an electric mixer at low speed until smooth. Gradually beat in the eggs, increasing the speed slightly as the mixture softens. Beat in the sour cream. Finally, stir in the chocolate chips with a large spoon.
  4. Pour the filling into the chilled crust and set the pan on a baking tray. Bake for 1 1/2 hours, or until firm. The cheesecake may deflate and crack as it cools, so turn off the oven and let cool slowly in the oven for about 1 hour with the oven door open.
  5. Remove from the oven and let cool completely. Cover and chill in the refrigerator overnight before removing from the pan. Sprinkle the top with grated white chocolate. This cheesecake is best if eaten within 3 days of baking.


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I thought it was too sweet but everyone else LOVED IT! It was gone in a flash. The crust was very good.

Really watch the baking time, all ovens are different and in mine it only needed 45 minutes MAYBE. I'm going to try to save it by scraping off the burnt edges, and then covering it with the whit...

This didn't turn out great, but I think a lot of it has to do with me and not the recipe. It's exceptionally sweet. It's so rich it's hard to eat a whole piece. Those first few bites are amaz...