21 Apr

Chocolate Chip Cheesecake

I made this cheesecake for my family many years ago. For his 9th birthday, Justin requested it for his birthday cake. I wish you could have seen the faces on the boys at his party when I walked out with cheesecake instead of a traditional birthday cake! It is still one of my most favorite memories. Justin did not care – more for him! Justin celebrated his 29th birthday on Saturday the 18th, and we had cheesecake again.

This is not an original recipe, but I will share it here to save you the trouble of looking for it.

Gretchen Birdwell Chocolate Chip Cheesecake



No calorie count ’cause that would ruin everything

Servings – depends on how you slice it!



  • 25 Oreos or whatever brand you prefer (is there another brand?)
  • 5 Tbs melted butter


  • 24 ounces of soft cream cheese (not whipped – softened at room temperature)
  • 14 ounces of sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla (had to borrow vanilla from my neighbor – who does not have vanilla?? – anyway, her vanilla is Villa Vainilla, and I swear it made a difference!
  • 1-1/4 cups mini chocolate chips



1. Finely crush Oreo cookies (I use my food processor); stir in melted butter.

2. Press firmly into a 9-inch springform pan. Set aside.


1. Beat cream cheese until fluffy. (Do not over beat)

2. Add sweetened condensed milk and stir until combined.

3. Add 1 egg at a time and stir to combine.

4. Add vanilla and stir.

5. Fold in half of the chocolate chips.

6. Pour mixture on top of the Oreo crust.

7. Sprinkle the remaining chips on top.

8. Bake at 300 degrees for 1 hour 15 minutes until barely wobbly. I don’t have a cheesecake moat (yes, there is such a thing!) so I tightly wrap the bottom and sides of the pan with heavy duty aluminum foil and place the pan in a large roasting pan. After I place the roasting pan in the oven, I add about an inch of hot water to help the cake bake evenly.

9. Turn off oven and let cool for 40 minutes in the oven.

10. Remove and cool to room temperature.

11. Run sharp knife around the edges of the springform pan.

12. Chill overnight and then remove the sides of the pan.

And then enjoy! Your family will beg you to make it for them more than once a year. :)

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