Chocolate Chip Cheesecake with Chocolate Ganache Topping

I think that if I wasn’t already married, I would have said yes to a marriage proposal between myself and Cheesecake. Oh that silky invention of divinity. I could give up every other sweet treat in the entire culinary world and only ever eat cheesecake for dessert from now on and I would die happy. Today I decided to give cheesecake another fair shake and I tried a chocolate chip variation. Simple graham cracker crumb crust that I had my 8 year old daughter make and she did a fab job. The filling was different because it called for sour cream which I though was interesting. Upon tasting the batter it was much less sweet than the Peanut Butter Chocolate one I made a couple weeks back. This is good news because real cheesecake shouldn’t be THAT sweet. It should however, melt in your mouth!

You know you want a slice!

UPDATE – I have made this several times without the water bath with great results. the real trick here is to kill the heat before it overcooks and cracks!

4.8 from 12 reviews
Chocolate Chip Cheesecake with Chocolate Ganache Topping
Prep time
Cook time
Total time
Serves: 8-12
  • 1½ cups graham cracker crumbs
  • Stick of butter, melted
  • 4 pkg cream cheese, room temp
  • ½ c. sour cream
  • ¾ cup white sugar
  • ¼ c. flour
  • 3 eggs, room temp
  • 1 Tsp Vanilla extract
  • 1½ C. mini chocolate chips, divided
  • ¼ C. heavy whipping cream
  1. Preheat oven to 350°. Combine crumbs and butter and press into bottom of spring form pan. Bake for 10 minutes.
  2. In your stand mixer, beat the cream cheese with the paddle to soften it. Add the flour, sugar, sour cream and then eggs one at a time. Add the vanilla.
  3. Switch your mixer to low and add ½ C. of the chocolate chips and mix until just folded. Pour batter into cooked crust.
  4. Wrap your spring form pan with foil tightly so the bottom is protected and put the pan in a larger pan and fill it halfway with water to make your water bath. (this is to help even cooking). Bake for 55 minutes. Your oven may need less time, if you get a giant crack it means you overcooked. Leave in the oven with the door cracked for 1 hour. After adding the ganache, chill for at least 4 hours.
  5. Ganache:In a double boiler or microwave, mix the rest of the chocolate chips and cream to form a ganache, melt until shiny and smooth. Pour the ganache over the cheesecake while its still in the pan cooling. You can do this about 45 minutes after the cheesecake is done.If your ganache starts to crack and loses its smoothness just heat it up and maybe add a tsp of cream to get it pretty again.

About Candace Reid

Candace Reid is the owner and author of My Serendipity Life. She is the mother of 3 and a college graduate having earned her Associates Degree in Business for Hospitality/Food Service Management. an an AAS degree in Photographic Imaging from Lansing Community College. She also loves to blog about food, fun tech and travel. Email Candace


  1. This looks to die for Candy! Great job! I’ve got to try this one! THANKS!

  2. Wow! This looks amazing! I love chocolate chip cheesecake! Thanks so much for sharing this recipe, I’ll DEF be trying this!

  3. Oh hello!!!! Yummy!

  4. Holy yum. I need to hire you to come cook and bake for me, seriously woman.

    • ironically I have actually thought about looking into being a private chef after I graduate! But I’d have to move the family so it will cost you 🙂

  5. omg this looks amazing!

  6. Oh Yum! Looks so good!

  7. That looks heavenly! I adore cheesecake, it’s my favorite dessert ever! I think I’m going to try making this one. Thanks for sharing the recipe.

  8. Oh my goodness! That is one beautiful cheesecake.

  9. Wow! That looks incredible!

  10. That looks awesome!

  11. You know what I don’t like about this post , the fact that I can’t eat that delicious looking …

  12. Holy heavens that looks soooo good!!! Great pictures too, I want to eat it off my screen 🙂

  13. That picture speaks louder then any description – now I just have to beg my wife to read this one 🙂

  14. Oh what a perfect cheesecake recipe. Love the ganache topping to cover up any cracks
    on the top! What a fun blog, thanks for sharing.


  15. You had me at chocolate and cheescake. Love this!

  16. O.M.G…. I hate you LOL This simply looks AMAZING and soooo not on my diet…. YUM!

  17. Candy this looks incredible! Cheesecake of any kind rocks. So bookmarking!

  18. Looks delicious!! I love ganache and raspberries on my cheesecake. Have to try with chocolate chips inside next time! 🙂

  19. Screw the cheesecake!

    Marry me, and we’ll enjoy the cheesecake together!

    Of course, there would have the be legal same sex marriages and bigamy, but for the cheesecake, I think i’d be worth it.

    • I’d have to say this is the first marriage proposal I have gotten since beginning my chef journey. Flattered totally, but I am really into dudes. I accept cash and gifts from secret admirers though ROFL.

  20. Wow I apologize, I know my food is pretty and so am I but I promise no husbands can have me! Except my own of course 😀 I think if I tried to market myself and a personal chef there could be competition for my services at this pace LOL

  21. Now this is one spectacular looking yummy cheesecake!

  22. I’m a cheesecake purist, but I will definitely be sending this over to my friend who LOVES this type of cheesecake! (Seriously, she swears there is no other kind while I swear on only the pure ones LOL)

  23. I have to have one of these. Not sure if I should even attempt to make one of my own, but boy does it look delicious!

  24. Chocolate Chip Cheesecake with Chocolate Delicious and looks so yummy.. Yum Yum. I Wish i could make recipes like these. thanks for the recipe. Will try to talk in my friend to make it for me.

  25. if I don’t put the cake pan in a water bath, is there a need to increase/decrease cooking time?

    Thank you for the wonderful recipe!

    • I cooked a cheesecake recently with no water and it took less time so i would decrease the time. The key is taking the time to let it set it makes all the difference!

  26. When you say to leave it in the oven with the door cracked, do you mean with the oven off or with the oven still on?

  27. Can the flour be omitted for gluten free purposes?

    • You can use gluten free flour but its a binding agent so you would have to adjust it somehow. It’s only 1/4 cup so I am sure you could use almond flour or something.

  28. Made this a few days ago for a birthday. The ganache did not come out as featured–it was a very thin, hard chocolate layer, still very good but not as expected. The first night we ate the cheesecake, it also seemed to be not very sweet and had a subtle sour flavor… however, when we ate the leftovers in the following days, the sour taste had disappeared and it was actually quite good. I’d like to try this recipe again, perhaps with a different ganache recipe.

    • What kind of chips did you use? For this one you need semi sweet and not milk, its quite possible the ratio of warm cream to chips might have been off, making a harder “candy” like coating. As for sour, I don’t know if this was your first cheesecake from scratch but there is definitely a difference when you use cream cheese vs. a mix. And it is definitely less sugar than a mix too (no bake cheesecake) the mini chips and ganache should be enough to sweeten it but you can always adjust the sugar up if you like it a little sweeter. Please let me know how your follow up cheesecake turns out!

  29. Hi! I just wanted to let you know that I made this cheesecake today for my mom’s birthday. I followed the recipe exactly as it was written EXCEPT I used milk chocolate chips (just a personal preference). OH. MY. GOODNESS. I have made a lot of cheesecakes over the years, but this one was just exceptional. Thank you so much for sharing your recipe …….. this will be my go to cheesecake from now on!!


  1. Chocolate Chip Cheesecake…

    […] tightly so the bottom is protected and put the pan in a larger pan and fill it […]…

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