CHOCOLATE CHIP CHEESECAKE SUPREME
This chocolate chip cheesecake is one of the more scrumptious ways we know of to use cream cheese and sour cream.
Provided by My Food and Family
Categories Chocolate Recipes
Time 6h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Combine wafer crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- Beat cream cheese, sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate chips; pour over crust.
- Bake 55 min. or until center of cheesecake is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 450, Fat 31 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 135 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
CHEESECAKE SUPREME
This is the best cheese cake ever, a true New York cheese cake!
Provided by Muffy Nasner
Categories Desserts Cakes Cheesecake Recipes New York Cheesecake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix the graham cracker crumbs, 1/2 cup of the white sugar, and the melted butter together. Press mixture into the bottom of one 9 or 10 inch springform pan.
- In a large bowl, combine cream cheese, eggs and egg yolks; mix until smooth. Add the remaining 1 3/4 cups white sugar, the flour and the heavy cream. Blend until smooth. Pour batter into prepared pan.
- Bake at 400 degrees F (200 degrees C) for 10 minutes, then turn oven temperature down to 200 degrees F (100 degrees C) and continue baking for 1 hour, or until filling is set. Let cheesecake cool, then refrigerate.
Nutrition Facts : Calories 609.6 calories, Carbohydrate 49.4 g, Cholesterol 231.3 mg, Fat 42.1 g, Fiber 0.3 g, Protein 11.1 g, SaturatedFat 25.1 g, Sodium 399.4 mg, Sugar 41.1 g
CHOCOLATE CHIP CHEESECAKE I
This is the best cheesecake I've ever had. People have offered to pay me to make these for them during the holidays!
Provided by Jessica Jones
Categories Desserts Cakes Holiday Cake Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
- Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
- Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 43.6 g, Cholesterol 132.8 mg, Fat 34.4 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 20.6 g, Sodium 326.7 mg, Sugar 34.8 g
CHOCOLATE CHIP CHEESECAKE SUPREME
Steps:
- Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at #50 Degrees, 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325 degrees, 55 minutes. Loosen cake from rim of pan; cool before removing rom of pan. Chill. Garnish with whipped cream and fresh mint, if desired.
CHEESECAKE SUPREME
This is a very dense cheesecake with a very smooth and creamy filling. The crust tastes like a lemon cookie. This does take some time to make but very well worth the effort.
Provided by Kellie in SLO
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- MAKE CRUST: Combine first 3 ingredients.
- Cut in butter until mixture is crumbly.
- Add egg yolk and vanilla.
- Blend throughly.
- Pat 1/3 of the dough on the bottom of a 9-inch spring-form pan (sides removed).
- Be sure to leave the edges clear to put the sides on later.
- Bake in 400 degree oven about 8 minutes or until golden, Cool.
- Attach sides to bottom, butter and pat remaining dough on sides to height of 1 3/4 inches.
- MAKE FILLING: Beat cream chesse until creamy.
- Add vanilla and lemon peel.
- In a separate bowl mix together sugar, flour and salt.
- Gradually blend into cheese mixture.
- Add eggs and egg yolks one at a time, beater after each just to blend.
- Gently stir in whipping cream.
- Pour into the crust lined pan.
- Bake at 450 degrees for 12 minutes; reduce heat to 300 degrees and continue baking 55 minutes.
- Remove from oven; cool.
- Loosen sides with saptula after 1/2 hour.
- Remove sides at the end of 1 hour.
- Allow to cool 2 hours longer.
- Serve plain or top with Strawberry or Pineapple Glaze.
- STRAWBERRY GLAZE: In a saucepan crush 1 cup of the berries; add the water and cook 2 minutes.
- Mix the cornstarch with the sugar (amount depends on how sweet the berries are).
- Stir into hot berry mixture.
- Bring to boiling; stirring constantly.
- Cook until thick and clear.
- Cool to room temperature.
- Place remaining strawberries on top of the cooled cheesecake.
- Pour glaze over the strawberries and chill about 2 hours.
- PINEAPPLE GLAZE: Combine sugar and cornstarch in saucepan; stir in pineapple juice and lemon peel.
- Heat, stirring constantly, until mixture comes to boiling.
- Cook and stir until thick and clear.
- Cool to room temperature.
- Cut canned pineapple rings in half; arrange in a spoke fashion around edge of cheesecake.
- Spoon glaze over; chill 2 hours.
CHOCOLATE CHIP CHEESECAKE SUPREME
Make and share this Chocolate Chip Cheesecake Supreme recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Cheesecake
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and magarine; press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in sour cream and vanilla.
- Stir in chocolate chips and pour into crust.
- Bake at 350 degrees F., 55 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Garnish with whipped cream and fresh mint leaves, if desired.
Nutrition Facts : Calories 509.3, Fat 37.2, SaturatedFat 19.2, Cholesterol 137, Sodium 368.6, Carbohydrate 39.9, Fiber 1.5, Sugar 30.4, Protein 8
PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE
It's hard to believe-but true-that this glorious chocolate chip cheesecake can be prepped for baking in just 10 minutes and 3 simple steps.
Provided by My Food and Family
Categories Chocolate Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
- Pour into crust. Sprinkle with remaining chocolate chips.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 480, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 110 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
INSTANT POT CHOCOLATE CHIP CHEESECAKE
I adapted my favorite cheesecake recipe to work in the Instant Pot. The texture was so incredible, I may never bake it in the oven again! Be sure to use MINI chocolate chips. If you use regular size chips, they will sink to the bottom. -Michele Kusma, Columbus, OH
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Line bottom of greased 6-in. springform pan with parchment. In a small bowl, mix cracker crumbs, brown sugar and salt; stir in butter. Press onto bottom of prepared pan. Freeze while preparing filling. , In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Fold in chocolate chips. Pour over crust. Cover springform pan with paper towel and foil. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower pan onto trivet. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Allow pressure to release naturally. Using foil sling, carefully remove springform pan. Uncover; cool on a wire rack 10 minutes. With a knife, loosen edge of cheesecake from pan. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 416 calories, Fat 30g fat (17g saturated fat), Cholesterol 115mg cholesterol, Sodium 274mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
LOW-CARB CHOCOLATE CHIP CHEESECAKE BARS
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 15 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a small bowl, whisk flour and sugar substitute. In another bowl, whisk eggs, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened. Pour into a greased 11x7-in. baking dish., For cheesecake layer, in a large bowl, beat cream cheese and sugar substitute until smooth. Beat in sour cream and vanilla. Add egg; beat on low speed just until blended. Pour over crust. Sprinkle with white and chocolate baking chips. For crumble layer, mix almond flour and sugar substitute. Cut in butter until mixture resembles coarse crumbs. Sprinkle over chips., Bake until center is just set and edges are golden brown, 40-45 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight before serving. Refrigerate leftovers.
Nutrition Facts : Calories 293 calories, Fat 25g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 135mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein.
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