Chocolate Chip Cheesecake Recipe – In The Oven

If you love chocolate chips and cheesecake, this chocolate chip cheesecake recipe is sure to please. Nothing like the taste of rich morsels mixed with creamy cheesecake to satisfy the tastebuds.

Chocolate Chip Cheesecake Recipe

There are chocolate chip cheesecake recipes that have been around for years so it really is a classic recipe. After a few trial and error cheesecakes, I have come up with my own version.

I cooked this in a 7×3 inch push pan (this one here). It could also be done in a springform if that is your pan of choice. You just need to make sure it is deep enough.

To get this recipe just right it works best when you cook it at a lower temperature for a longer period of time. It also works best when you cook it in a water bath.

What Is Water Bath & How To Do It:

If you are not sure what a water bath is, let me explain it. It is used for baking to keep the edges from what you are baking from getting dry and crusty.

It is simple to do. You just wrap the bottom of your cheesecake pan with foil to make sure no water gets in. Then place your pan inside of another oven safe dish or pan slightly larger than your cheesecake.

Then put water in the second pan. You want to fill it about 1/4 inch below the top of your foil as you do not want the water to go over the foil when it boils.

As it is cooking the water will boil and release steam up the side of the pan. Your cheesecake will cook and will come out without those dark brown crusty sides.

This method is used with lots of baking products and not just cheesecakes. If you are baking something that does not have a removable bottom to the pan, such as a cake pan, you do not need to wrap with foil.

Simply just place one pan inside of another and add water.

How To Make This Chocolate Chip Cheesecake:

Preheat oven to 325 degrees.

Crush your graham crackers in the food processor until they are a fine crumb. Then mix in the melted butter until it is mixed well.

Grease a 7″x3″ cheesecake pan. Then pack the crumb mixture into the bottom of the pan. Make sure it is packed well. Set aside.

Mix the cream cheese so that it is creamy and not just a block. Then add in vanilla, eggs, sour cream and sugar. Mix until blended.

Stir in half the chocolate chips into the cheesecake mixture. Then pour the mixture over the crust. Sprinkle the remaining chocolate chips over the top of the batter. They will sink just slightly when cooking.

If you want them to be more inside and not right at the top, you can slightly push them in if you wish. I liked mine on the top so you can see them.

Wrap bottom of the pan in foil and place in a water bath (see notes above or check out this post on water bath baking). Place in preheated oven and bake for one hour and ten minutes. Then turn the oven off and leave the door closed for thirty minutes.

Remove from oven and allow to cool on the counter until you can handle it with your hands. Then place in the fridge to chill the rest of the way.