Make Ahead

This recipe, which is from Nestle, is really one of the easiest cheesecakes to make and it has a perfectly creamy texture. It’s best to make the recipe a day in advance because you will need to refrigerate it for at least 2 to 3 hours before you serve it.

Make Cheesecake Bars Instead

As an option, you can bake this cheesecake in a 9×13-inch pan to make cheesecake bars. Bake for 20 minutes at 300 degrees. Then cover loosely with foil and bake another 20 to 30 minutes.

Springform Pan

To make this Chocolate Chip Cheesecake, you will need a 9-inch springform pan. I like to wrap the outside of the pan with foil and place it on a baking sheet. Springform pans tend to like to leak a little bit and I’m not a fan of cleaning the oven.

There’s no need to prebake the crust. This is a totally simple recipe with a delicious filling made from cream cheese, sour cream, and evaporated milk. This is a recipe you will turn to again and again.

How To Tell If A Cheesecake Is Done?

Do the jiggle test. Jiggle the pan. The edges should be set but the very center should jiggle a little bit. Kind of like jello. If it jiggles a lot, it needs to cook longer.

Tips For Making Chocolate Chip Cheesecake

Let the cream cheese soften to room temperature so that it mixes smoothly into the filling.
Use evaporated milk, NOT sweetened condensed milk.
Don’t worry if the cheesecake has a slight jiggle when you take it out of the oven. It will firm up as it cools.
Let the cheesecake cool completely before refrigerating.

Storage

Cover the cheesecake with plastic wrap and refrigerate for up to 5 days.

Can This Cheesecake Be Frozen?

Yes! Freeze the cheesecake whole or in individual slices. Wrap tightly in plastic wrap and then foil. Freeze up to 2 months. Thaw in the refrigerator overnight.