Creamy Chocolate Chip Cheesecake (No Water Bath)
This chocolate chip cheesecake tastes like a hybrid of classic New York cheesecake and cookie dough, with a buttery graham cracker base and loads of mini chocolate chips in every bite.
It bakes low and slow without a water bath, so you get a silky, crack-free top with way less fuss.
Why This Cheesecake Stays in My Rotation
The texture is dense but not heavy. Full-fat cream cheese and sour cream give it a clean tang, and the mini chips stay suspended instead of sinking to the bottom.
The crust stays crisp because it gets a quick pre-bake, and the slow cooling in the oven means I never stress about cracks. It is the one cheesecake I can count on to slice neatly and taste just as good on day three.
Ingredients
- 1 1/2 cups graham cracker crumbs (about 10 full sheets): use plain, not cinnamon
- 2 tbsp granulated sugar: for the crust
- 6 tbsp unsalted butter, melted: gives the crust a firm, buttery base
- 32 oz full-fat cream cheese, softened: four 8-oz bricks, not spreadable tubs
- 1 cup granulated sugar: for the filling
- 2 tbsp all-purpose flour: helps prevent cracks and adds stability
- 1 cup full-fat sour cream: room temperature
- 2 tsp vanilla extract
- 4 large eggs: room temperature
- 1 cup mini semisweet chocolate chips: plus extra for topping
Variations / Substitutions
- Crust swap: use chocolate wafer cookies or crushed Oreos for a double chocolate base
- Chip choice: dark chocolate chips work well, or try white chocolate chips for a sweeter look
- Dairy-free: substitute a thick vegan cream cheese, coconut cream, and plant-based butter, though the texture will be slightly softer
- Espresso note: add 1 tsp instant espresso powder with the vanilla to deepen the chocolate flavor
If you like this one, try my Classic New York Cheesecake recipe.
How to Make Chocolate Chip Cheesecake
Step 1: Press the Crust
Preheat the oven to 325°F (160°C). Stir the graham cracker crumbs, 2 tbsp sugar, and melted butter until the mixture looks like wet sand. Press it firmly and evenly into the bottom of a 9-inch springform pan, using the flat bottom of a measuring cup to compact it. Bake for 10 minutes, until the edges smell toasty and the surface looks dry. Set the pan aside to cool.
A quick bake sets the crust so it doesn’t turn soggy under the filling later. The crust will firm up as it cools, giving you a sturdy base that holds its shape when you slice.
Step 2: Beat the Cream Cheese Mixture
In a large mixing bowl, beat the 32 oz cream cheese with the 1 cup sugar and 2 tbsp flour on medium speed just until smooth, about 2 minutes. Scrape the bowl and beaters, then add the 1 cup sour cream and 2 tsp vanilla. Mix until no white streaks remain. With the mixer on low, add the 4 eggs one at a time, beating only until each egg disappears. Overmixing at this stage forces air into the batter, which can cause cracks later.
The batter will be thick, creamy, and completely homogenous. Using a spatula, fold in the 1 cup mini chocolate chips by hand, stirring gently until they look evenly scattered. The small chips stay in place without tumbling to the bottom during baking.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top with an offset spatula. Place the pan on the middle oven rack. If you want extra insurance against cracking, set a rimmed baking dish filled with hot water on the rack directly below. Bake at 325°F for 55 to 65 minutes.
The cheesecake is done when the outer 2 to 3 inches look set and slightly puffed, while the center still wobbles like firm Jell-O when you nudge the pan. Do not insert a toothpick; the center will continue to set as it cools. A small crack or two may still appear, but the chocolate chips will distract from it, and the slow cooling in the next step minimizes the risk.
Step 4: Cool the Cheesecake Gradually
Turn off the oven and prop the door open a few inches with a wooden spoon. Leave the cheesecake in the oven for 1 hour. This gentle cool-down prevents the surface from pulling too fast and cracking.
After an hour, the top will be smooth and the center may have settled slightly, which is normal. Run a thin knife around the inside edge of the pan to release the cheesecake, then let it cool completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or overnight, so the filling firms up enough for clean slices.
Step 5: Slice and Serve
Unlock the springform ring and lift it away. For neat slices, dip a sharp chef’s knife in hot water, wipe it dry, and cut straight down without sawing. Repeat between slices. The cheesecake will be creamy and studded with chocolate chips in every piece.
Plate slices with a handful of extra mini chips on top or a light dusting of cocoa powder. A cup of strong coffee on the side is never a bad idea.
Handy Cheesecake Tips
- Let the cream cheese, sour cream, and eggs sit out for about an hour before you start. Cold ingredients won’t blend as smoothly and can leave lumps.
- Tap the filled pan gently on the counter a few times before it goes into the oven to pop any large air bubbles trapped near the surface.
- If you forget to cool it in the oven, simply leave it in the turned-off oven with the door cracked for the same amount of time. It still works.
- Make the cheesecake up to two days ahead. It actually slices cleaner and tastes a bit richer after a full overnight chill.
Bake times by pan size:
| Pan size | Bake time |
|---|---|
| 9-inch springform | 55–65 minutes |
| 10-inch springform | 50–60 minutes |
Keeping Leftover Cheesecake Fresh
- Refrigerate: cover the cheesecake (sliced or whole) tightly and store in the fridge for up to 5 days. It stays creamy and holds its shape.
- Freeze: wrap the whole cheesecake or individual slices in a layer of plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
What to Serve with Chocolate Chip Cheesecake
Drizzle warm chocolate ganache or salted caramel over each slice for an extra decadent finish. Fresh raspberries or strawberries cut through the richness with a little tartness. A pile of lightly sweetened whipped cream works too, adding an airy contrast to the dense filling.
Frequently Asked Questions
Why did my cheesecake crack?
Cracks usually happen from overbeating the batter, baking too long, or cooling too fast. The slow oven cool-down and low baking temperature in this recipe keep the surface relaxed, but a hairline crack is still normal and won’t affect the taste.
Can I make this gluten-free?
Yes. Use certified gluten-free graham crackers or a mix of almond flour and melted butter for the crust. The filling is naturally gluten-free because the flour amount is minimal, but you can swap it for cornstarch if you prefer.
Can I use a water bath instead of the pan of water?
Absolutely. Wrap the outside of the springform pan in two layers of heavy-duty foil, set it inside a larger roasting pan, and pour in hot water until it reaches about 1 inch up the sides. Bake as directed, adding 5 to 10 minutes to the time if needed.
Can I make it without sour cream?
Full-fat plain Greek yogurt is a good substitute. The cheesecake will be slightly tangier and the texture a touch softer, but it still bakes up creamy and holds together.
Chocolate Chip Cheesecake Recipe
Ingredients
Method
- Preheat oven to 325°F. Mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake 10 minutes, then cool.
- Beat cream cheese, 1 cup sugar, and flour until smooth. Blend in sour cream and vanilla. Beat in eggs one at a time on low, just until combined. Fold in mini chocolate chips by hand.
- Pour filling over the crust. Place a pan of hot water on the rack below if desired. Bake 55–65 minutes, until edges are set and the center still jiggles.
- Turn off oven, crack the door open, and leave the cheesecake inside for 1 hour. Run a knife around the edge, cool completely on a rack, then refrigerate at least 4 hours.
- Remove the pan ring. Slice with a hot, dry knife and serve cold.
