Chocolate Chip Cheesecake With Ganache

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Impress your friends and family with this show stopping Chocolate Chip Cheesecake recipe. Layered with a classic graham cracker crust, rich chocolate ganache, and a creamy cheesecake filling sprinkled with chocolate chips, this cheesecake is the perfect dessert for a special occasion or holiday celebration.

A slice of chocolate chip cheesecake on a cake slicer.

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I love making cheesecake for special occasions, especially around Christmas time when rich and festive treats are in high demand.

For this recipe, I looked to my favorite cheesecake recipes on the blog–my cherry cheesecake and my cookies and cream cheesecake–for the filling. It’s a classic New York Cheesecake filling made with cream cheese, sour cream, and eggs held in a homemade buttery graham crust.

For this chocolate chip version, I swapped out the lemon juice I typically use and added extra vanilla and a generous sprinkling of mini chocolate chips. And because I wanted this cake to be extra special, I added a hidden layer of fudgy chocolate ganache between the cheesecake layer and the graham cracker crust. Something about adding ganache just transforms a dessert into a special occasion treat! This is the same ganache I use for my mini chocolate bundt cakes, and it comes out perfect every time!

So if you’re thinking about what to make this holiday season for the dessert table, give this cheesecake recipe a try, and make sure to check out my other cheesecake recipes for No Bake Chocolate Cheesecake and my sweet Mini Cheesecake Bites!

Ingredients

Graham crackers – For the graham cracker crust. I like using Honey Maid honey grahams, but you can use chocolate or any flavor variety you like.
Melted butter – Unsalted or salted butter works for this recipe. The butter will bind the crust together and keep it from falling apart after baking.
Brown sugar – This will help bind the crust and make the crust taste like a chocolate chip cookie.
Kosher salt – I like to add a little coarse Kosher salt to the crust to offset all the sugar. If using salted butter, omit the salt.
Mini Chocolate Chips – I love mini semi-sweet chocolate chips for both the filling and the ganache. They’re perfectly sized morsels for popping up throughout the creamy filling.
Heavy Cream – For the ganache, and also whipped cream to garnish the top of the cheesecake. I prefer heavy cream for this purpose, but heavy whipping cream will work in a pinch.
Cream Cheese – You’ll want to use full-fat cream cheese at room temperature. This will make the cheesecake filling creamy, with the perfect texture, and prevent cracks.
Sour Cream – Sour cream adds stability, texture, and a nice tang to the cheesecake filling.
Sugar – For the perfect sweetness.
Large Eggs – Eggs keep the filling custardy and smooth and bind the cake together. Make sure the eggs are at room temperature for best results.
Vanilla extract – For added flavor and warmth.

See the recipe card at the bottom of the post for full ingredient amounts.

Instructions

Preheat the oven to 325º and spray a 9” springform pan with cooking spray.

Step 1: Prepare The Chocolate Ganache

Combine the heavy cream and 1 cup chocolate chips in a small bowl and microwave for 1-2 minutes.

Stir until the mixture is melted and smooth. Set aside.

Step 2: Make The Graham Cracker Crust

Crushed graham cracker crumbs in a hand.

Crush the graham crackers into fine crumbs. This can be done in a food processor or by placing the crackers in a ziploc bag and rolling over them with a rolling pin.

A bowl of graham cracker crumbs coated in butter in a bowl.

In a medium bowl, combine the graham cracker crumbs, brown sugar, and salt and mix.

Pour in the melted butter and stir until the crumbs are evenly moistened and clump together when squeezed.

Graham cracker crumbs pressed into the pan.

Pour the graham cracker mixture into the prepared pan.

Use a drinking glass with a flat bottom to press the crumbs onto the bottom of the pan and halfway up the sides. Make sure the crumbs are pressed into an even and compact layer.

Ganache poured onto a graham cracker crust.

Pour the ganache over the graham cracker crust and smooth into an even layer. Freeze the crust for 15 minutes while you prepare the cheesecake batter.

Step 3: Prepare The Cheesecake Filling

Add the softened cream cheese to the bowl of a stand mixer. Using, the paddle attachment, beat the cream cheese on medium low speed until smooth, about 30-45 seconds.

Cream cheese and sour cream in a bowl with a gray spatula.

Next, add the sour cream and mix until incorporated.

Sugar added to cream cheese in a mixing bowl.

Pour in the sugar and beat until well mixed on medium speed for 15-20 seconds. Once mixed, use a rubber spatula to scrape down the bottom and sides of the bowl.

Eggs and vanilla on top of cream cheese in the mixing bowl.

Turn the mixer down to low speed and add the vanilla extract. Add the eggs one at a time, mixing each egg thoroughly before adding the next. Give the mixing bowl a final scrape and finish mixing on low speed until the batter is smooth.

Chocolate chips in the cheesecake batter.

Remove the bowl from the stand mixer and gently fold in the remaining mini chocolate chips. Make sure to evenly distribute the mini morsels throughout the batter.

Cheesecake batter getting poured over chocolate and graham cracker crust.

Remove the crust from the freezer and pour the cheesecake batter over the ganache and graham cracker crust.

Next, you’ll need to prepare your water bath.

Step 4: Bake Cheesecake In A Water Bath

A crockpot liner inside of a large cake pan.

To make a water bath, grab a 10″ cake pan or a roasting pan. Place the springform pan into a crockpot liner or wrap the bottom and sides of the springform pan in foil to prevent water from getting into the cheesecake.

Pouring water into a cake pan for a water bath.

Place the waterproofed springform pan inside the large cake or roasting pan. Pour warm water into the roasting pan, being careful not to splash water into the cheesecake. Add enough water to the pan so that it comes up to the same height as the batter sitting in the cheesecake pan.

Tip: Sally’s Baking Addiction put out a wonderful tutorial on how to wrap a springform pan in foil.

Carefully transfer the water bath and cake into the oven. Bake cheesecake at 325º for 70-80 minutes.

An image of a baked cheesecake in a pan.

The cheesecake is done when the sides have risen and the center jiggles but doesn’t look wet. It should jiggle like gelatin, not like a liquid.

Turn off the oven and stick a wooden spoon in the oven door to keep it open a crack. Let the cheesecake cool inside the oven for 1 hour.

Remove the cheesecake from the oven and the hot water bath and allow it to cool to room temperature before transferring it to the refrigerator to chill overnight.

Cheesecake unmolded with plates and chocolate chips in the background.

After chilling, run a knife around the edge of the cheesecake and gently release the sides of the pan.

Close up of sliced cheesecake with whipped cream and chocolate chips.

Using a sharp knife, cut into individual slices and serve with whipped cream and additional mini chocolate chips.

Hint: For best results, use room temperature ingredients. This will prevent lumps in your batter, overmixing, and cracking.

Substitutions

For a gluten-free cheesecake– Swap the crushed graham crackers for gluten-free grahams or gluten-free crushed cookie crumbs. You’ll need 2 cups of finely crushed crumbs.
Springform pan – If you don’t have a springform pan or worry about the water bath leaking into the bottom, use a 9″ cake pan with high sides. You’ll need to line the bottom of the pan with a sheet of parchment paper for easy unmolding. I have instructions on how to make a cheesecake without a springform pan listed in my Cherry Cheesecake recipe.

Variations

Graham cracker crust – Swap the graham crackers for Teddy Grahams, Oreo cookies, or your favorite chocolate chip cookies. You’ll just need 2 cups of finely crushed crumbs.
Chocolate chips – Chop up a bar of semi-sweet, dark chocolate, or milk chocolate instead of using mini chocolate chips.

Make sure to try my Cookies and Cream Cheesecake recipe for a delicious Oreo twist on this cheesecake!

Equipment

Electric Mixer – I use a stand mixer and a paddle attachment when I’m making cheesecakes this size. If you don’t have a stand mixer, a hand mixer and a large bowl will work too.
Springform or high sided cake pan – a springform pan is the go-to pan for a classic cheesecake recipe. But if you don’t have one, you can use a 9″ cake pan with high sides as well, see the substitutions section for details.
Crockpot liner or aluminum foil – Since we’re using a water bath for baking, you’ll need to place the springform pan inside a crockpot liner or wrap the bottom in foil before setting it in the water bath. Otherwise, the water will seep inside the cheesecake.

I love using the plastic crockpot liner because it’s heatproof and always keeps the water from leaking into my springform pan!

Cheesecake on a pan topped with whipped cream and chocolate chips.

Storage

Leftover cheesecake will keep well for up to five days in the refrigerator wrapped in plastic wrap or stored in an airtight container.

The whole cheesecake can be made up to two days in advance.

Pro Tips

Do not skip the water bath during baking and use full-fat cream ingredients. This is a foolproof way to get your cake to bake evenly and prevent cracks.
If using Philadelphia cream cheese, the batter may be thinner than if using a store brand of cream cheese. But don’t worry, the cheesecake still comes out super creamy and delicious!

FAQ

What is the secret to the best cheesecake?

Use full-fat cream cheese and sour cream. This will provide the perfect texture for your cheesecake and will help prevent cracking. In addition to good ingredients, make sure they are mixed at room temperature. Lastly, bake your cheesecake in a water bath for best results and let the cake cool slowly in the warm oven after baking.

Why is cheesecake baked in a water bath?

A water bath distributes the heat more evenly around the cake and it allows for a gentler cooking. This will ensure that the sides of the cake are not dried out before the center of the cake is done. The water bath also keeps the moisture in the cake preventing it from getting rubbery or cracking.

Should I cover cheesecake when cooling in the fridge?

I do not. I’ve found that when I cover the cake, condensation still collects and runs down to the crust–regardless of letting it cool to room temperature. This can make the crust soggy, and cause water spots on the top of my cake, so I just don’t bother until after I unmold it.

Can I freeze cheesecake?

Yes! You can freeze individual slices or the whole cake. When you’re ready to serve, let the cheesecake thaw in the fridge overnight until soft.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve alongside Chocolate Chip Cheesecake: