Baked Choc-chip Cheesecake Recipe

Name: Baked Choc-chip Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150g crushed chocolate biscuits; 50g butter, melted; Filling; 750g block PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 2 teaspoons vanilla extract; 3 eggs; 1/2 cup sour cream; 1 tablespoon flour; 1/2 cup milk chocolate chips (or roughly chopped chocolate); Chocolate Sauce; 150g milk chocolate, roughly chopped; 1/4 cup milk

Servings: persons

150g crushed chocolate biscuits
50g butter, melted
Filling
750g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
2 teaspoons vanilla extract
3 eggs
1/2 cup sour cream
1 tablespoon flour
1/2 cup milk chocolate chips (or roughly chopped chocolate)
Chocolate Sauce
150g milk chocolate, roughly chopped
1/4 cup milk

1
Combine biscuit crumbs and butter then press into the base of a greased 20cm springform tin.
2
Beat Philly*, sugar and vanilla using an electric mixer until smooth.
3
Add eggs, one at a time, and beat until smooth.
4
Beat in the sour cream and flour until well combined.
5
Stir in choc-chips.
6
Pour mixture into prepared base and bake at 160C for 50 minutes.
7
Allow to cool in the oven with the door ajar.
8
Gently heat together the chocolate and milk to form a sauce; chill.
9
Serve cheesecake chilled or at room temperature, drizzled with chocolate sauce.

1593

kcal

Calories

117

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150g crushed chocolate biscuits, 50g butter, melted, Filling, 750g block PHILADELPHIA Cream Cheese, softened, and more.

Yes, Baked Choc-chip Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Choc-chip Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions