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Cheesecake has always been one of those desserts that I struggle with. The cheesecake can get cracks on top, or the top turns brown. (Even using a water bath)The cheesecake is still edible whenever the top turns brown and no one will know there are issues with it by placing garnishes on top. In this case, I used more mini chocolate chips and I decorated the edges with some whipped topping.
This cheesecake has an oreo cookie crust bottom and there’s a hint of almond extract in the cheesecake with mini chocolate chips inside.Do not leave out the almond extract!
If you like cheesecake recipes try 2 Ingredient Cheesecakes, Unicorn Cheesecake, or Berry Cheesecake Salad.
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- Ingredients Needed
- How to make Chocolate Chip Cheesecake
- Tips for Chocolate Chip Cheese
- Recipe FAQS
- Other Cheesecake Recipes
- Chocolate Chip Cheesecake
Ingredients Needed
- Cream-filled chocolate sandwich cookie(s)
- Cream cheese - I like to use Reduced-Fat Cheese because it has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture.
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- All-purpose flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Fat-free cottage cheese - Is a good substitute for ricotta cheese and helps add more protein to the cheesecake.
- Almond extract, or less to taste - can substitute vanilla extract
- Eggs - The best type of eggs you can buy at the store are organic or free-range eggs, while others may prefer eggs from specific breeds of chickens
- Mini chocolate chips - can sub sugar-free chocolate chips if desired.
- See the recipe card below for a full list of ingredients and measurements.
How to make Chocolate Chip Cheesecake
Preheat oven to 325ºF.
Using an electric mixer or food processor, beat together cream cheeses on lowest speed until well blended. Add the flour and sugar to the cream cheese mixture and continue blending until everything is well combined.
Take out the cream cheese and add it to a bowl. Then purée the cottage cheese and almond extract together until smooth using the same food processor. (everything is going into the same bowl, so the food processor does not need to be cleaned out.)
Combine the cottage cheese and cream cheese together in the bowl, then add eggs and beat until well blended. Stir in ½ cup of chocolate chips.
Lightly coat a 9-inch springform pan or cake pan with cooking spray. Crush cookies in a ziplock bag with a rolling pin and sprinkle cookie crumbs evenly over bottom of the pan.
Pour the cheesecake batter into the springform pan; and bake until cheesecake puffs and center is almost set, about 60 minutes. Transfer to a wire rack and cool completely.
Run a knife around sides to loosen and release pan sides. Cover and chill overnight.
Slice into 12 equal servings, serving size 1 slice.
Garnish the top with some more chocolate chips or light whipped topping. (optional)
Tips for Chocolate Chip Cheese
Let the eggs, cream cheese, and cottage cheese come to room temperature before mixing. This will help the cheesecake batter be smooth and no lumps.
Sugar substitutes can be used to help lower the points for the cheesecake. Just make sure to look up the conversions for whatever brand you are using. I do not like working with sugar substitutes because it causes inflammation in my stomach.
Recipe FAQS
Can you make cheesecake without a springform pan?
A springform pan isn’t necessary for making cheesecake. The recipe below calls for a 9-inch springform pan. I’m just letting you know what other types of pans work well with this if you do not have one of those pans. Cake pans or pie dishes work extremely well for cheesecakes and I personally don’t like springform pans.
You can take the cheesecake out of the cake pan very easily by placing some parchment paper or tinfoil inside the pan to help lift the cheesecake up.
Other Cheesecake Recipes
Cheesecake Smoothie
Apple Cheesecake Parfaits
Berry Cheesecake Salad
Lemon Cheesecake Bars
Skinny Cheesecake Stuffed Apples
If you tried this Chocolate Chip Cheesecake any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Chocolate Chip Cheesecake
- Author: Jenna
- Prep Time: 30 min
- Cook Time: 1hr
- Total Time: 1:30
- Yield: 12 1x
Description
Cheesecake has always been one of those desserts that I struggle with. The cheesecake can get cracks on top, or the top turns brown.
Scale
Ingredients
- 10 item(s) cream-filled chocolate sandwich cookie(s)
- 8 oz block fat-free cream cheese
- 8 oz block low fat cream cheese
- 1 cup(s) sugar
- 1 Tbsp all-purpose flour
- 1 cup(s) fat-free cottage cheese
- 2 tsp almond extract, or less to taste
- 3 eggs
- ¾ cup(s) mini chocolate chips
Instructions
- Preheat oven to 325ºF.
- Using an electric mixer or food processor, beat together cream cheeses on lowest speed until well blended. Add the flour and sugar to the cream cheese mixture and continue blending until everything is well combined.
- Take out the cream cheese and add it to a bowl. Then purée the cottage cheese and almond extract together until smooth using the same food processor. (everything is going into the same bowl, so the food processor does not need to be cleaned out.)
- Add the blended cottage cheese mixture to the cream cheese, stir together, then add eggs and stir until well blended. Stir in ½ cup of chocolate chips.
- Lightly coat a 9-inch spring form pan or cake pan with cooking spray. Crush cookies in a ziplock bag with a rolling pin and sprinkle cookie crumbs evenly over bottom of pan.
- Pour the cheesecake batter into the spring form pan; and bake until cheesecake puffs and center is almost set, about 60 minutes. Transfer to a wire rack and cool completely.
- Run a knife around sides to loosen and release pan sides. Cover and chill overnight.
- Slice into 12 equal servings, serving size 1 slice.
- Garnish the top with some more chocolate chips or light whipped topping. (optional)
Notes
MyWW points: Blue: 11; Green: 12, Purple: 11
- Category: Medium
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 282
- Sugar: 29.9
- Fat: 11.3g
- Saturated Fat: 5.6g
- Carbohydrates: 36.9g
- Fiber: 1.3g
- Protein: 9.7g
Keywords: chocolate chip cheesecake
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