Chocolate chip cheesecake with a deep cocoa crumb crust, one slice removed, and a plated slice topped with whipped cream and chocolate shavings.

Chocolate Chip Cheesecake

Tiny chocolate chips dot the creamy filling without overwhelming the cheesecake. A dark cocoa crumb crust gives every chilled slice a deeper chocolate edge.

By Betty Lou Gardner7+ HOURSUpdated 2026-08-25

This Chocolate Chip Cheesecake is rich, creamy, and filled with little pockets of chocolate baked into a silky cheesecake over a deep cocoa crumb crust! Chilled until perfectly firm and smooth, it’s the kind of classic dessert that feels especially fitting for holidays, birthdays, and old-fashioned dinner parties.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I always thought cheesecakes turned out smoother when the cream cheese had time to warm up properly first instead of trying to hurry cold ingredients along. The middle is supposed to jiggle a little when it comes out of the oven, even if it makes people nervous the first time they bake one.

How to Make Chocolate Chip Cheesecake

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Chocolate graham cracker crumb mixture pressed evenly into the bottom of a 9-inch springform pan, with cocoa powder, sugar, and melted butter nearby.

01

Prepare the Chocolate Crust

Mix the chocolate crumbs, cocoa powder, sugar, and butter and press firmly into the springform pan.

Smooth cream cheese filling in a vintage mixing bowl with an electric hand mixer, sweetened condensed milk, vanilla, cream cheese, and three eggs nearby.

02

Make the Cheesecake Filling

Beat the cream cheese just until smooth, then gradually mix in the condensed milk, eggs, and vanilla without whipping extra air into the filling.

Mini semi-sweet chocolate chips lightly dusted with flour being folded gently into cheesecake batter.

03

Fold in Chocolate Chips

Toss half of the chocolate chips lightly with flour and fold gently into the batter.

04

Assemble the Cheesecake

Pour the filling over the chilled crust and sprinkle the remaining chocolate chips evenly over the top.

Chocolate chip cheesecake baking in a 9-inch springform pan on the center rack of the oven.

05

Bake Until Slightly Jiggly

Bake until the outer portion is set but the center still has a gentle, controlled wobble.

Baked chocolate chip cheesecake cooling in its springform pan on a wire cooling rack.

06

Cool and Chill Slowly

Let the cheesecake cool gradually in the turned-off oven, finish cooling on a rack, then refrigerate at least 4 hours or overnight.

Chocolate chip cheesecake with a deep cocoa crumb crust, one slice removed, and a plated slice topped with whipped cream and chocolate shavings.

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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