Chocolate Chip Cheesecake With Oreo Cookie Crust

Name: Chocolate Chip Cheesecake With Oreo Cookie Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/2 cups crushed Oreo cookies (or use 15 sandwich cookies); 2 1/2 tablespoons melted butter; 1 (12 ounce) package miniature chocolate chips, divided (or use 2 cups); FILLING; 2 (8 ounce) packages cream cheese, softened; 10 tablespoons sugar (1/2 cup plus 2 tablespoons); 3 teaspoons vanilla; 2 large eggs; 2 tablespoons flour; 3/4 cup evaporated milk; 1/2 cup sour cream

Servings: persons

CRUST
1 1/2 cups crushed Oreo cookies (or use 15 sandwich cookies)
2 1/2 tablespoons melted butter
1 (12 ounce) package miniature chocolate chips, divided (or use 2 cups)
FILLING
2 (8 ounce) packages cream cheese, softened
10 tablespoons sugar (1/2 cup plus 2 tablespoons)
3 teaspoons vanilla
2 large eggs
2 tablespoons flour
3/4 cup evaporated milk
1/2 cup sour cream

1
Set oven to 300u00b0F.
2
Prepare an ungreased 9-inch springform baking pan (or you may bake in a 13 x 9-inch baking pan, see heading for baking times).
3
For the crust; in a bowl mix together crushed cookie crumbs with melted butter until combined; press into the bottom of the springform pan.
4
Sprinkle 1 cup mini chocolate chips over the crust.
5
For the filling; in a large bowl using an electric mixer at medium speed beat cream cheese, sugar and vanilla until well combined and smooth.
6
Add in eggs and flour, then beat until combined.
7
Add/beat in evaporated milk and sour cream.
8
Pour the mixture into the pan over the crust.
9
Sprinkle the top with remaining 1 cup mini chocolate chips.
10
Bake at 300u00b0F for 25 minutes.
11
Remove and cover loosely with foil then return to oven to bake an additional 30-40 minutes or until the edges are set but the center still moves slightly (do not over bake!).
12
IMMEDIATELY place in the refrigerator and chill for a minimum of 5 hours or until firm.
13
Remove from the springform pan.

711

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: CRUST, 1 1/2 cups crushed Oreo cookies (or use 15 sandwich cookies), 2 1/2 tablespoons melted butter, 1 (12 ounce) package miniature chocolate chips, divided (or use 2 cups), and more.

Yes, Chocolate Chip Cheesecake With Oreo Cookie Crust 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!