Chocolate Chip Cheesecake Cake — Easy Layered Recipe

Silky cream cheese, rich chocolate chips, and a tender cake layer come together in one dessert you can slice and serve. Chocolate Chip Cheesecake Cake balances the dense creaminess of cheesecake with a light cake so every bite is both decadent and effortless. I perfected this version after testing it 8 times, tweaking sugar, bake time, and chill time until the center was reliably smooth and crack-free. The method borrows classic cheesecake technique and a simple yellow cake batter so home bakers get pro results without specialty equipment. Read on for precise timings, metric and imperial measurements, and smart ways to make this ahead for parties.

Why this recipe works

Cream cheese beaten just enough keeps the filling silky and prevents graininess.
A sturdy but tender cake layer gives lift and keeps the slice clean while still pairing with cheesecake richness.
Swirling in chocolate chips before baking prevents them from sinking and distributes pockets of chocolate evenly.
Gentle water-bath-style baking (with a foil shield) protects the cheesecake from hot, dry oven air and reduces cracking.
A full chill (4 hours minimum) firms the filling and makes slicing neat.

Ingredients breakdown

Crust: 175 g (1 3/4 cups) graham cracker or digestive crumbs, 50 g (1/4 cup) granulated sugar, 85 g (6 tbsp) unsalted butter, melted. Role: gives a crisp, sweet base. Substitution: use 175 g (about 2 cups) crushed chocolate sandwich cookies (filling removed) for a richer crust — expect slightly more sweetness.
Cream cheese filling: 900 g (32 oz) full-fat cream cheese, room temperature. Role: the creamy body of the cheesecake. Use only full-fat for best texture; low-fat yields a looser set.
Granulated sugar: 200 g (1 cup). Role: sweetness and structure. You can reduce to 170 g (3/4 cup + 2 tbsp) if you prefer less sweet.
Eggs: 3 large, room temperature. Role: binds and sets the filling. Egg-free option is noted below with adjusted thickener.
Sour cream: 240 g (1 cup). Role: adds tang and stabilizes the filling. Substitution: Greek yogurt works, but expect a tangier flavor.
Vanilla: 2 tsp (10 ml). Role: rounds flavors.
All-purpose flour: 15 g (2 tbsp). Role: helps stabilize the filling and reduce cracking.
Chocolate chips: 150 g (1 cup) semisweet chips. Role: chocolate pockets throughout. For larger chocolate bits use 120 g (3/4 cup) chopped chocolate to avoid sinking.
Cake layer: 200 g (1 2/3 cups) cake flour, 200 g (1 cup) granulated sugar, 2 tsp (8 g) baking powder, 1/2 tsp (3 g) fine salt, 120 ml (1/2 cup) whole milk, 120 ml (1/2 cup) sour cream, 2 large eggs, 80 ml (1/3 cup) neutral oil, 2 tsp (10 ml) vanilla. Role: light layer beneath the cheesecake that gives volume and texture. Do not overmix — it should be just combined.

Essential equipment

9-inch (23 cm) springform pan — do not use an 8-inch; the volume requires 9-inch to prevent overflow.
Mixing bowls, electric hand mixer or stand mixer with paddle attachment.
Rubber spatula and fine-mesh sieve.
Scale for accurate weights (preferred) and measuring cups.
Roasting pan large enough for a water bath if you opt to use one.
Aluminum foil to wrap the springform pan base and sides.
Instant-read thermometer (optional) to check internal temperature for doneness.

Step-by-step instructions

Prep Time: 30 minutes. Cook Time: 50 minutes. Inactive Time: 4 hours chilling. Total Time: 5 hours. Servings: 12 slices.

Step 1: Preheat and prepare the pan

Preheat oven to 160°C (325°F). Wrap the outside bottom and lower third of a 9-inch (23 cm) springform pan in two layers of heavy-duty foil to prevent water seepage. Lightly grease the pan and set it on a baking sheet. This step takes about 10 minutes.

Step 2: Make the crust

Combine 175 g (1 3/4 cups) graham cracker crumbs, 50 g (1/4 cup) granulated sugar, and 85 g (6 tbsp) melted unsalted butter in a bowl. Press the mixture into the bottom and 1 cm (1/2 inch) up the sides of the springform pan; chill in the fridge for 10 minutes to firm the crust. Chilling prevents the crust from mixing into the filling.

Step 3: Prepare the cake batter

Whisk together 200 g (1 2/3 cups) cake flour, 2 tsp (8 g) baking powder, and 1/2 tsp (3 g) fine salt. In another bowl, whisk 2 eggs, 120 ml (1/2 cup) whole milk, 120 ml (1/2 cup) sour cream, 80 ml (1/3 cup) neutral oil, 200 g (1 cup) sugar, and 2 tsp (10 ml) vanilla until smooth. Fold dry ingredients into wet just until combined; do not overmix. The batter should be slightly thick; this step takes about 5 minutes.

Step 4: Spread cake batter over chilled crust

Spoon the cake batter evenly over the chilled crust and smooth it with an offset spatula. Bake at 160°C (325°F) for 12 minutes — the cake layer will be just set but not browned. Remove from oven. This partial bake helps the cake support the cheesecake layer. Time: 12 minutes; sensory cue: the surface will look matte and dry.

Step 5: Make the cheesecake filling

In a large bowl, beat 900 g (32 oz) room-temperature cream cheese for 2–3 minutes until smooth and without lumps. Add 200 g (1 cup) granulated sugar and beat 1–2 minutes until combined. Add 3 large eggs one at a time, mixing until just blended. Beat in 240 g (1 cup) sour cream, 2 tsp (10 ml) vanilla, and 15 g (2 tbsp) all-purpose flour until smooth. Fold in 150 g (1 cup) semisweet chocolate chips. Total time: about 6–8 minutes. Stop beating as soon as the filling is smooth — overbeating adds air and increases cracking.

Step 6: Assemble and bake in water bath

Pour the cheesecake filling over the par-baked cake layer and smooth the top. Place the springform pan in a roasting pan and add hot water to reach halfway up the pan sides (about 1–1.5 cm/1/2 inch below the pan rim). Bake at 160°C (325°F) for 35–40 minutes, or until the center registers 63°C–66°C (145°F–150°F) and the edges are set but the center slightly wobbles. Remove the roasting pan from the oven and lift the springform out of the water bath; cool on a wire rack for 1 hour. Time: 35–40 minutes baking + 1 hour cooling.

Step 7: Chill and finish

After the cake cools for 1 hour at room temperature, run a thin knife around the pan edge, then refrigerate for at least 4 hours, preferably overnight, to fully set. Before serving, release the springform and transfer to a serving plate. Optionally, sprinkle a few extra chocolate chips on top or add a dusting of cocoa. Inactive time: 4 hours chilling (or overnight).

Expert Tips & Pro Techniques

Rest the room-temperature cream cheese on the counter for 1 hour to ensure it blends smoothly. Cold cream cheese causes lumps and overbeating.
Common mistake: overmixing the filling adds air and causes cracks. Mix gently and stop as soon as ingredients are combined.
Place a shallow pan of hot water on a lower oven rack if you’re not comfortable with a full water bath; the steam moderates oven heat and reduces cracking.
Make-ahead: bake up to 2 days ahead and keep refrigerated, well-wrapped. Bring to room temp 20–30 minutes before serving for best texture.
Professional technique adapted for home bakers: use an instant-read thermometer to remove the cake at 63°C–66°C (145°F–150°F). The center will finish setting as it cools.
To get clean slices, chill thoroughly and run a hot knife under running water, wipe dry between slices, and cut in a single smooth motion.

Storage & reheating

Refrigerator: Store the cake in an airtight container or cover the springform pan tightly with plastic wrap for up to 4 days.
Freezer: The cheesecake layer freezes well. Wrap the whole cake tightly in plastic wrap and then foil, or slice and wrap individual pieces. Freeze up to 2 months. Thaw overnight in the fridge.
Reheating: Serve chilled or warm slightly. To warm, place slices in a 175°C (350°F) oven for 6–8 minutes. Avoid microwaving whole slices — it can make the crust soggy and the cheesecake weep.

Variations & substitutions

Gluten-Free Version: Replace 200 g cake flour with a 1:1 gluten-free blend and use gluten-free crumbs for the crust (175 g). Add ½ tsp xanthan gum if your blend lacks it. Baking time remains the same.
Egg-Free Option: Use 3/4 cup (180 g) silken tofu blended smooth plus 2 tbsp (16 g) cornstarch as egg replacer; bake at the same temperature but expect a slightly denser texture and add 5–10 minutes baking time.
Chocolate Lover’s Version: Fold 120 g (3/4 cup) chopped 60% chocolate into the filling instead of chips and add 30 g (1/4 cup) cocoa powder to the cake batter for an all-chocolate profile. Baking times unchanged.
Lower-Sugar Option: Reduce sugar in filling to 170 g (3/4 cup + 2 tbsp) and use dark chocolate chips (at least 70%) to retain balance. Texture remains similar.
Mini Cakes: Make the recipe in six 4-inch pans; bake at 160°C (325°F) for 25–30 minutes. Monitor the center for doneness.

Serving suggestions & pairings

Serve each slice with a spoonful of lightly whipped cream and a few extra chocolate chips.
Pair with hot coffee or an espresso martini for an evening dessert.
Fresh raspberries or a raspberry coulis cut the richness and add brightness.
For a party, arrange slices on a slate board with small bowls of chopped nuts and salted caramel sauce. You can also pair this with our Chocolate Oreo Cheesecake for a chocolate-themed dessert table.

Nutrition information (per serving)
Serving size: 1 slice (1/12 of cake). Servings: 12.

Calories: 560 kcal
Total Fat: 36 g
Saturated Fat: 20 g
Cholesterol: 155 mg
Sodium: 320 mg
Total Carbohydrates: 52 g
Dietary Fiber: 1.5 g
Sugars: 34 g
Protein: 8 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cheesecake layer crack?
A: Cracks usually come from overbeating (too much air) or too-high oven temperature. Use room-temperature ingredients, mix gently, and bake at 160°C (325°F). A water bath or steam pan helps keep the oven gentle and reduces cracking.

Q: Can I make this without eggs?
A: Yes. For an egg-free version, blend 3/4 cup (180 g) silken tofu with 2 tbsp (16 g) cornstarch until silky, then fold into the filling. Expect a slightly denser texture and add 5–10 minutes to baking time.

Q: Can I double this recipe?
A: You can double for two 9-inch pans, but bake them separately or give extra space in the oven. Doubling into one larger pan is risky — the baking time and heat distribution will change. If using two pans, bake each for the same time and check doneness with an instant-read thermometer.

Q: Can I prepare this the night before?
A: Absolutely. Bake, cool for an hour at room temperature, then refrigerate overnight (or up to 2 days). Chilling improves sliceability and flavor melding.

Q: How long does this keep in the fridge?
A: Stored tightly covered, it keeps 3–4 days in the refrigerator. For longer storage, freeze slices for up to 2 months.

Q: My cake sank in the center — what happened?
A: Sinking often means underbaked center or too much liquid in the batter. Check doneness by a slight jiggle in the center and an internal temperature of 63°C–66°C (145°F–150°F). Avoid opening the oven door while baking.

Q: Can I use dark chocolate instead of semisweet chips?
A: Yes. Swap the 150 g (1 cup) semisweet chips for 150 g (1 cup) dark chocolate chips or chopped chocolate. Dark chocolate reduces perceived sweetness and intensifies flavor.

Conclusion

This Chocolate Chip Cheesecake Cake blends familiar flavors with careful technique so you can serve a dessert that looks elegant with minimal fuss. For additional single-layer cheesecake tutorials and quick adaptations, see Easy Chocolate Chip Cheesecake – Persnickety Plates and for another classic take on choc-chip cheesecake, check out Chocolate Chip Cheesecake – My Baking Addiction.