Chocolate Chip Cheesecake Recipe

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.

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!

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!

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.

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....

Made it and I can’t stop bragging about it.

I had to make this cake twice, since my first attempt wasn't entirely successful: the cake browned too much on the sides, sank and cracked. This gave me the opportunity to taste it before serving - the filling tasted great, but the taste of coco powder in the crust was a bit overpowering. For my second cake, I added half of coco powder, which tasted much better (still very chocolaty). To improve the looks of my second cake, I bought stove thermometer, which reviled that the temperature inside the stove was 25 degrees higher than it was saying, so I baked on 285 (exactly 300 inside). I also used water bath, first wrapping spring form in turkey baking bag and then placing it in the foil 10-inch tray and then pouring warm water in the baking tray. It turned out perfectly smooth and white the second time!

I just made this cake for my father in law and it was delicious! It was my first time making a cheesecake so I was a bit nervous... but my cake didn't crack at all and came out creamy and moist. I followed the directions except that I melted 3/4 cups of the chocolate chips with 1 tbsp of butter in the microwave and mixed it in with the cream cheese and condensed milk. The melted chocolate made a "marble look" which was cool. I then sprinkled the remaining chocolate chips on the top of the cake batter once it was in the pan. I did put my spring pan in another pan (just a larger plain cake pan) and added about 1/2 inch of boiling water and baked for one hour... then cooled in the oven for one hour. Sounded difficult at first but ended up not being too bad.

Love this recipe. I used the authors example in the comments; I omitted the chocolate infusion and went for the lemon zest in the batter and a raspberry swirl on top. It was a hit! I made one for our dear friends and one for my family. I used a water bath too. I will glntoto use this cheesecake recipe!!

Very excellent! I've made this recipe before (in my pre-AR days), and was happy to find it here. Easy as pie, but way yummier! Warmed ingredients to room temp, which made a nice smooth consistency, followed directions to a T. Thanks!

There was so much crust that I divided it between (2) 8x8 square pans. I did as one reviewer said and melted the chips (1 cup) and added them to the batter. I baked it for the whole hour and left it in the oven to cool as said. The top was nearly burned, the edges were tall, the middle fell and cracked. After all that, it did taste good after thoroughly chilling it. I will add more melted chips to the batter and watch the baking more closely.

This recipe, with our secret mother/daughter tweaks, has never failed to please. Now my daughter takes the reins… and her first solo cheesecake was nothing shy of perfection!

Best recipe

Quick, simple, and crazy tasty.

I make this recipe all the time. I just change why I put in it not necessarily chocolate chips sometimes I just leave them out and make it plain and then other times I add them it's whatever is happening.

Easy to put together and tastes so good! I decorated mine with mini chocolate chip cookies !

My family loves this recipe. We make it every Christmas.

Update to my previous review after bringing this to my family holiday gathering. It was amazing....not a slice left.

This came out perfect, tastes very good. I will be saving this recipe. I think the chocolate graham cracker crust is a nice touch too

Great recipe, easy to follow.