Chocolate Chip Cheesecake Cake

February 20, 2026

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Delicious Chocolate Chip Cheesecake Cake with creamy filling and chocolate chips

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Chocolate Chip Cheesecake Cake — Rich, Easy Recipe

Creamy, fudgy, and studded with chocolate chips, this Chocolate Chip Cheesecake Cake hits every dessert note. I developed and refined this version over eight kitchen tests to ensure the cheesecake stays silky while the cake bakes through evenly. The result is a tender vanilla cake layered with a smooth cream-cheese filling and pockets of semi-sweet chocolate — familiar flavors, but with a show-stopping texture contrast. If you like chocolate chip cookies and old-fashioned cheesecake, you’ll find this mashup irresistible. For a minty twist, I often pair slices with a lighter mint-chocolate dessert like the mint chocolate chip cake roll at gatherings; the two desserts balance each other nicely. Read on for ingredient science, precise steps with metric and imperial measures, and professional tips adapted for home ovens.

Why This Recipe Works

The cheesecake is stabilized with a small amount of cornstarch and an extra egg yolk so it sets without cracking while the surrounding cake bakes.
A slightly underbaked cheesecake center remains silky; the cake layer is formulated to finish baking at the same time to avoid dry cake or runny filling.
Beating room-temperature cream cheese smooths the batter and prevents lumps that cause uneven texture.
Coating chips in a tablespoon of flour prevents them from sinking into the cheesecake layer.
A water bath is optional but recommended for ultra-smooth results; the steam insulates the cheesecake and reduces cracking.

Ingredients Breakdown

Cake flour blend: 250 g (2 cups) all-purpose flour — provides structure. Do not substitute more than 10% with whole-wheat flour or the cake will be dense.
Granulated sugar: 300 g (1 1/2 cups) for the cake and 100 g (1/2 cup) for the cheesecake layer — sugar balances acidity and helps tenderize.
Unsalted butter: 115 g (1/2 cup) softened — adds richness. If using salted butter, reduce added salt by 1/4 teaspoon.
Eggs: 4 large for the cake and 2 large (1 whole + 1 yolk) for the cheesecake — eggs build structure and emulsion.
Whole milk: 240 ml (1 cup) for the cake — milk hydrates and lightens crumb.
Pure vanilla extract: 2 tsp (10 ml) — essential for flavor clarity.
Cream cheese: 680 g (24 oz) full-fat, the foundation of a silky cheesecake; using low-fat cream cheese will yield a slightly grainier texture.
Sour cream: 120 g (1/2 cup) adds tang and moisture to the cheesecake layer.
Cornstarch: 8 g (2 tsp) in the cheesecake stabilizes the filling without affecting flavor.
Semi-sweet chocolate chips: 200 g (1 cup) — coat with 1 tbsp (8 g) flour before adding to batter so they don’t sink.
Baking powder: 10 g (2 tsp) for the cake.
Kosher salt: 5 g (1 tsp) — I use Diamond Crystal; if using Morton’s, halve the quantity.
Substitutions with impact warnings:
Gluten-free: Use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum; expect a slightly different crumb and add 3–5 minutes to baking time.
Dairy-free: Replace butter with vegan stick butter and cream cheese with a firm dairy-free cream cheese; texture will be less rich.

Essential Equipment

9-inch (23 cm) springform pan — the recipe volume needs a 9-inch pan to avoid overflow.
Electric mixer (stand or hand) — for smooth cake and cheesecake batters.
Mixing bowls, rubber spatula, and a fine mesh sieve for dry ingredients.
Digital kitchen scale — for accurate weights (recommended).
Optional: large roasting pan for a water bath; foil to wrap the springform base if using a water bath.
If you don’t have a springform pan, use a deep 9-inch cake pan and line it with parchment overhanging the sides for removal.

Step-by-Step Instructions

Prep time 35 minutes, Cook time 1 hour 10 minutes, Inactive time 1 hour chilling, Total time about 2 hours 45 minutes, Servings 12 slices.

Step 1: Prep and preheat

Preheat the oven to 175°C (350°F) and position a rack in the center. If using a water bath, wrap the outside of the springform base tightly in two layers of foil. Sift and whisk 250 g (2 cups) flour, 10 g (2 tsp) baking powder, and a pinch of salt together for 30 seconds.

Step 2: Make the cake batter

Cream 115 g (1/2 cup) softened unsalted butter with 150 g (3/4 cup) granulated sugar until pale and fluffy, 2–3 minutes on medium speed. Add 2 large eggs, one at a time, beating 20–30 seconds after each, then stir in 120 ml (1/2 cup) whole milk and 1 tsp (5 ml) vanilla until combined. Fold the dry ingredients into the wet until just combined — do not overmix; stop as soon as no dry flour is visible, about 10–15 strokes.

Step 3: Make the cheesecake filling

Beat 680 g (24 oz) room-temperature cream cheese with 100 g (1/2 cup) granulated sugar until completely smooth, 2–3 minutes. Add 1 whole large egg and 1 large egg yolk, 120 g (1/2 cup) sour cream, 2 tsp (8 g) cornstarch, and 1 tsp (5 ml) vanilla; beat until silky, about 45 seconds. Fold in 150 g (3/4 cup) chocolate chips that have been tossed with 1 tbsp (8 g) flour.

Step 4: Layer and combine

Pour half of the cake batter into the greased 9-inch springform pan and smooth into an even layer, about 2 minutes. Dollop the cheesecake filling over the cake batter and spread gently to the edges; finish by spooning the remaining cake batter over the top and smoothing lightly. Scatter remaining 50 g (1/4 cup) chocolate chips on top.

Step 5: Bake and test for doneness

Place the pan on a baking sheet and set in the oven. Bake at 175°C (350°F) for 55–65 minutes; the outer cake should be golden and spring back slightly while the center of the cheesecake is set but a little jiggly — this will continue to firm while cooling. If using a water bath, add hot water to the roasting pan about halfway up the springform sides before baking.

Step 6: Cool and chill

Remove the cake and set on a wire rack. After 30 minutes, run a thin knife around the pan to prevent cracks as it contracts. Cool completely, then refrigerate for at least 1 hour, preferably 2–4 hours, before slicing. Resting improves texture and makes cleaner slices.

Expert Tips & Pro Techniques

Use room-temperature dairy: Let cream cheese, eggs, and butter sit at room temperature for 30–60 minutes for a lump-free filling.
Prevent cracked cheesecake: After the cake comes out of the oven, avoid dramatic temperature changes — let it cool on the counter for 30 minutes, then chill. Sudden cooling causes cracks.
Common mistake — chips sinking: Toss chocolate chips with 1 tbsp (8 g) flour and pat them dry before folding in; this helps them stay suspended in the filling.
Make-ahead: Bake the cake up to 2 days ahead and keep it tightly wrapped in the refrigerator. Bring to serving temperature by leaving it on the counter for 20–30 minutes.
Professional technique for home cooks: If your oven has hot spots, rotate the pan once at 30 minutes to promote even browning.
Serving tip: For neat slices, warm a knife under hot water, wipe dry, and slice between cuts — repeat for each slice.

Storage & Reheating

Refrigerator: Store in an airtight container or wrapped tightly in plastic for up to 4 days. For best texture, bring to room temperature 20–30 minutes before serving.
Freezer: This cake freezes well. Wrap tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Reheating: Reheat slices in a 160°C (325°F) oven for 8–10 minutes to take off chill without melting the filling. Avoid microwaving — it makes the cake soggy and can separate the filling.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) flour with a 1:1 gluten-free blend like Bob’s Red Mill; add 1/2 tsp xanthan gum and increase bake time by 3–5 minutes.
Double Chocolate: Replace 60 g (1/3 cup) of the cake flour with 60 g (2/3 cup) Dutch-process cocoa and reduce chocolate chips on top to 25 g (2 tbsp).
Lighter Version: Use full-fat Neufchâtel cream cheese and Greek yogurt in place of sour cream; texture will be slightly less dense but still creamy.
Egg-Free Cheesecake Layer (not recommended for first-timers): Use 200 g (3/4 cup) silken tofu blended until smooth with 2 tbsp cornstarch and 1 tsp vanilla to replace the two eggs — expect a softer set and longer chilling time.
Boozy Twist: Add 2 tbsp (30 ml) coffee liqueur to the cake batter and 1 tbsp (15 ml) to the cheesecake filling for an adult flavor profile.

Serving Suggestions & Pairings

Dust with sifted powdered sugar and serve with a dollop of lightly whipped cream.
Pair with a bright fruit compote — raspberry or cherry contrast the richness nicely.
Offer with freshly brewed espresso or a medium-bodied red like Merlot for dessert wine.
For a party, serve alongside lighter bites such as classic chocolate chip cookies to let guests choose portion sizes.

Nutrition Information

Per serving (1 slice, recipe makes 12 slices):

Calories: 520 kcal
Total Fat: 30 g
Saturated Fat: 17 g
Cholesterol: 145 mg
Sodium: 260 mg
Total Carbohydrates: 53 g
Dietary Fiber: 2 g
Sugars: 30 g
Protein: 7 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake crack on top?
A: Rapid temperature changes and overbaking are the usual culprits. Cool the cake on the counter for 30 minutes, then chill. Also, avoid overbaking — remove when the cheesecake center is slightly jiggly.

Q: Can I make this without eggs?
A: You can substitute silken tofu blended with cornstarch for the cheesecake eggs, but the texture and firmness will differ. For the cake, commercial egg replacers can work but expect a different crumb.

Q: Can I double this recipe?
A: Yes, you can double and bake in two 9-inch pans or a 10×15-inch sheet pan; baking times will change. Two pans will bake in similar time, while a sheet pan will bake faster — watch for an internal temperature of about 93°C (200°F) in the cake portion.

Q: Can I prepare this the night before?
A: Absolutely. Bake, cool, and refrigerate overnight. Chilling actually improves sliceability and flavor meld.

Q: How long does this cake keep in the fridge?
A: Stored in an airtight container, it keeps for up to 4 days in the refrigerator.

Q: My chocolate chips sank to the bottom. How do I prevent that?
A: Toss chips with 1 tbsp (8 g) flour before folding them into either batter. Also fold gently and avoid overly thin batters.

Q: Is a water bath necessary?
A: It’s optional. A water bath reduces cracking and yields a silkier cheesecake, but careful cooling and the small amount of cornstarch in this recipe produce good results without a bath.

Conclusion

If you want more quick inspiration for chocolate chip desserts and different presentations, try the easy take on a chocolate-chip cheesecake at Persnickety Plates’ Easy Chocolate Chip Cheesecake or a classic stovetop-style version at My Baking Addiction’s Chocolate Chip Cheesecake. Both offer useful variations that pair well with this Chocolate Chip Cheesecake Cake.