Chocolate Chip Cheesecake With Graham Cracker Crust Recipes

PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE WITH GRAHAM CRACKER CRUST

Steps:

• 1. Soften your cream cheese mixture about 30 minutes before you want to bake.
• 2. Preheat the oven to 300 degrees. Prep your 9″ round springform pan by spraying it with cooking spray around the edges and bottom. Set aside.
• 3. Crush your graham crackers. Place the crushed graham cracker crumbs, sugar, and melted butter into a medium bowl and stir until well combined.
• 4. Pour the graham cracker mixture into the springform pan. Spread evenly across the pan. Using a spoon or your hands, press the crumbs down to compress the mixture. Set aside.
• 5. Place the softened cream cheese in a large mixing bowl. Use a handheld or stand mixer and beat the cream cheese until fluffy. Add sweetened condensed milk and continue to beat until smooth. Then, add eggs and vanilla and mix well. Set the bowl aside for a moment.
• 6. Add the chocolate chips and flour to a small bowl and stir together to coat the chocolate chips with the flour. Using a spoon, remove the chocolate chips from the bowl and add 3/4 of the chocolate chips to the cream cheese mixture. Any excess flour in the bowl can be discarded. Give the mixture a gentle stir to incorporate the chocolate chips into the cream cheese filling.
• 7. Pour the cream cheese mixture on top of the graham cracker crust. Use a spatula, clean out the bowl and level the cream cheese mixture in the pan. Scatter the remaining chocolate chips on the top of the cheesecake.
• 8. Place cheesecake on the center rack and bake for one hour or until cake springs back when touched. Cool to room temperature and cool overnight.

CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH

Steps:

• Heat oven to 250 degrees. Line a 9- or 10-inch springform pan with parchment paper.
• In a bowl, combine graham cracker crumbs, brown sugar and melted butter, and use fingers to mix well. Press firmly into prepared pan, evenly covering the bottom and about 1/2 inch up the sides. Refrigerate until ready to bake.
• In a microwave or the top of a double boiler, heat sour cream and chocolate together just until chocolate is melted. Mix until smooth.
• In a mixer fitted with the paddle attachment, beat cream cheese and granulated sugar together until smooth and fluffy, at least 2 minutes. Mix in eggs one at a time. At low speed, gradually pour in chocolate mixture and mix until smooth.
• Pour filling over the crust in the pan and bake about 1 1/2 hours, until top is set and dry but still jiggles in the center when you shake the pan.
• Set aside to cool and refrigerate until ready to serve, up to 2 days.
• For garnish, place graham crackers in a thick sealable plastic bag and crush, using your hands or a pot, into irregular crumbs. In a small skillet, melt butter until it foams. Add crumbs and cook, stirring, until lightly toasted and fragrant.
• When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

BAILEYS® CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press over the bottom and 1 inch up the sides of a 9-inch springform pan.
• Bake crust in the preheated oven until set, about 7 minutes. Remove from the oven and let cool while making the filling.
• Beat cream cheese with an electric mixer until smooth. Add sugar, eggs, Irish cream, and vanilla extract to the cream cheese, beating well after adding each ingredient. Do not overbeat.
• Sprinkle 1/2 cup chocolate chips over the cooled crust. Spoon cream cheese filling over the chocolate chips. Sprinkle remaining chocolate chips over the top.
• Bake in the preheated oven until puffed and golden brown, but center is still springy, about 1 hour 20 minutes. Let cool completely before removing from the pan, about 1 hour.
• Beat whipping cream with an electric mixer until soft peaks form. Add sugar and coffee granules. Continue beating until cream is firm enough to hold its shape. Spread over cooled cheesecake.

GRAHAM CRACKER CHEESECAKE CRUST

Steps:

• Preheat oven to 350°F.
• Mix all ingredients together and press evenly across bottom of a inch springform pan.
• Bake for 8 to 10 minutes; cool and fill.