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Chocolate Chip Cheesecake I

"This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!"
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servings 507 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)

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  1. Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
  2. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
  3. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 507 calories; 34.4 g fat; 43.6 g carbohydrates; 10.3 g protein; 133 mg cholesterol; 327 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 428
  1. 543 Ratings

Most helpful positive review

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, smooth...

Most helpful critical review

I make this for New Year's every year. A big hit with my whole family...really good..can make it with chocolate or regular graham crust.

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Most positive
Least positive

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, smooth...

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 wit...

I added three tablespoons of sour cream to the cream cheese mixture. Next time, I will sprinkle more chips in the batter.

I have been using this for over 20 years. It never fails me, perfect everytime! This is New York Style cheesecake (thick) not like Italian style which is creamy. Note: Coating the chips in flour...

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 chocol...

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 w...

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 ...

Wonderful recipe!!! I will make this again at any dinner I attend! Make sure to press your crust thin and far up the sides of the pan. This is a chocolate lovers delight! Very easy to make, ...

You gotta love it when a plan comes together! This was my first attempt at this recipe and other than a minor crack (which was mostly hidden by the chips) it came out perfect. Served on New Year...