Chocolate Chip Cheesecake Recipes

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CHOCOLATE CHIP CHEESECAKE WITH CHOCOLATE GLAZE TOPPING



Chocolate Chip Cheesecake with Chocolate Glaze Topping image

Provided by Food Network

Categories     dessert

Time 50m

Yield 8-10 servings

Number Of Ingredients 11

2 (3 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 large egg
1 teaspoon vanilla extract
1 cup (6 oz. pkg.) mini chocolate chips
1 teaspoon Pillsbury BEST® All Purpose Flour
1 (8- or 9-inch) prepared chocolate graham cracker crust
Chocolate curls*
CHOCOLATE GLAZE:
1/2 cup mini-chocolate chips
1/4 cup heavy cream

Steps:

  • HEAT oven to 350 degrees F.
  • BEAT cream cheese in medium bowl with electric mixer until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg and vanilla; mix well.
  • TOSS chocolate chips with flour; stir into cream cheese mixture. Pour into crust.
  • Bake 35 minutes or until center springs back when lightly touched. Cool and top with Chocolate Glaze and chocolate curls (optional). Serve chilled.
  • CHOCOLATE GLAZE:
  • MELT chocolate chips with cream in small heavy saucepan; cook and stir until thickened and smooth. Immediately spread over cheesecake.
  • To prevent chocolate chips from floating down to bottom of pie, remove cheesecake from oven after 5 to 10 minutes, sprinkle chocolate chips over pie; continue to bake for remaining baking time. (Be careful when handling cheesecake, pie pan will be very hot.)
  • *To make chocolate shavings, start with a good quality chocolate in block form. Using vegetable or potato peeler, hold chocolate with paper towel; pass vegetable peeler over narrowest side of chocolate block. The chocolate will curl up like wood shavings. Store in covered container in refrigerator until needed.

CHOCOLATE CHIP CHEESECAKE CAKE



Chocolate Chip Cheesecake Cake image

This cake has two layers of vanilla chocolate chip cake with a full layer of chocolate chip cheesecake in the middle!

Provided by RecipesForHolidays.com

Categories     Desserts

Time 2h15m

Number Of Ingredients 18

Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
1/2 teaspoon salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips
One 15.25-ounce box white cake mix
1 1/4 cups water
1/3 cup canola or vegetable oil
3 large egg whites
1 cup miniature chocolate chips
2 1/2 cups powdered sugar, sifted to remove lumps
Two 8-ounce packages cream cheese, at room temperature
1/2 cup (1 stick) butter, at room temperature
1 tablespoon vanilla extract
extra miniature chocolate chips, for garnish

Steps:

  • PREPARE THE CHEESECAKE:Preheat the oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in the sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla. Mix until smooth. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight. PREPARE THE CAKE LAYERS: Preheat oven to 350°F. Grease and flour two 9-inch round pans. It's easiest to get the cake out of the pans if you line them with rounds of parchment paper too. In a large bowl, use a hand mixer to combine the cake mix, water, oil and egg whites. Add the chocolate chips, and stir into the batter until well blended. Divide the batter evenly between the prepared pans. Be sure to fill them 3/4 to 1-inch below the top of the pan. Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Watch closely- check after 35 minutes and then every 5 minutes until they test done. Let cool for about 20 minutes, and then turn the cake layers out onto cooling racks to cool completely. PREPARE THE FROSTING: In a large bowl, using an electric mixer on medium-high speed, beat the powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat). ASSEMBLE THE CAKE: Place one cake layer into the center of a cake plate or platter, and spread a thin amount of frosting on top. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer, and spread a thin amount of frosting on top. Place the 2nd cake layer on top of the cheesecake. FROST THE CAKE: Use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Once the first layer of frosting is applied, add more to cover bare spots. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. You can use a piping bag to add a decorative edge. Add chocolate chips decoratively on the top and sides of the cake. Keep this cake refrigerated until ready to serve. Keep leftovers refrigerated too.

Nutrition Facts : Calories 609 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1, Sodium 445 grams sodium, Sugar 48 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

CHOCOLATE CHIP CHEESECAKE



Chocolate Chip Cheesecake image

Provided by Food Network

Categories     dessert

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 10

3 ounces bittersweet chocolate, melted
1/2 cup sliced almonds, toasted
2 1/2 pounds cream cheese, softened
1 cup, plus 2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate, coarsely chopped

Steps:

  • Preheat the oven to 325 degrees. Butter a 9inch round cake pan and line the bottom and sides with almonds.
  • With an electric mixer at low speed, beat cream cheese until soft and smooth. With machine running, add sugar, cinnamon, lemon zest, and juice, beating well between additions. Add eggs, one at a time, beating well after each addition. Beat in vanilla. To ensure even mixing, be sure to scrape down the bowl between additions. Fold in the chopped chocolate evenly.
  • Pour batter into lined cake pan. Tap it 3 or 4 times on the counter to eliminate air pockets. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the cake pan. Bake about 45 minutes, until center feels firm when pressed.
  • Set aside to cool on a rack, then refrigerate 2 to 3 hours. To unmold, place pan over a low burner about 2 minutes. Invert onto a platter, then invert again (the nuts should be on the bottom). The cake can be kept in the refrigerator up to 2 days. At least two or up to eight hours before serving, top with the melted chocolate: Dip your fingers or a fork into the melted chocolate and drizzle over the center in a freeform pattern. Refrigerate until serving time.

"THE BEST" CHOCOLATE CHIP CHEESECAKE(EVER!)



I wrote this recipe down once while visiting a girl friend(she just had it on an index card) I hadn't even tried it and boy was i not sorry...this is the best! I get rave reviews whenever i make this. My sister in law has actually brought me all the ingredients on several occasions to make this for her to take to work, etc.. If you like cheesecake i do not think this will disappoint!

Provided by Rhonda J

Categories     Cheesecake

Time 1h30m

Yield 1 9inch springform pan

Number Of Ingredients 10

1 1/2 cups Oreo cookie crumbs
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 can sweetened condensed milk (such as Eaglebrand)
3 eggs
2 tablespoons vanilla
1 cup chocolate chips
1 teaspoon flour
1 cup sour cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300.
  • Combine cookie crumbs& butter,press firmly on bottom of 9 inch springform pan.
  • In large mixing bowl beat cream cheese until fluffy, beat in sweetened condensed milk,eggs& vanilla.
  • In small bowl toss 1/2 cup of chocolate chips with flour, stir into cheesecake mixture.
  • Pour into prepared pan.
  • Sprinkle remaining chips on top.
  • Bake 1 hour, cool& chill.
  • For topping beat one cup sour cream& 2tbsp.
  • brown sugar,pour over cake,cook additional 10 mins.
  • Drip(drizzle)melted semi-sweet chocolate over top.
  • I usually decorate with fresh strawberries and serve slices with spray whipped cream. (* I always try to make my cheesecakes the night before as they are best refrigerated overnight!)
  • AWESOME!

Nutrition Facts : Calories 6007.2, Fat 424.6, SaturatedFat 243.7, Cholesterol 1700.8, Sodium 3596.9, Carbohydrate 466.1, Fiber 10, Sugar 443.1, Protein 114.1

PHILADELPHIA 3-STEP CHOCOLATE CHIP CHEESECAKE



PHILADELPHIA 3-Step Chocolate Chip Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup miniature semi-sweet chocolate chips, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

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

CHOCOLATE CHIP CHEESECAKE



Chocolate Chip Cheesecake image

No one will guess they're eating "light" when they take a bite of this creamy dessert from Connie Staal of Greenbrier, Arkansas. The cookie crumb crust holds a rich cream cheese filling dotted with mini chocolate chips.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 9

1 cup crushed reduced-fat Oreo cookies (about 11 cookies)
2 tablespoons butter
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1/2 cup miniature semisweet chocolate chips, divided
1 teaspoon all-purpose flour

Steps:

  • In a small bowl, combine cookie crumbs and butter; press onto the bottom of a 9-in. springform pan coated with cooking spray. Bake at 325° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese until smooth; beat in sweetened condensed milk. Add eggs; beat on low speed just until combined. Beat in vanilla just until blended. In a small bowl, toss 1/3 cup chocolate chips and flour; stir into batter. , Pour into prepared pan. Sprinkle with remaining chocolate chips. Bake at 325° for 30-35 minutes or until almost set. Carefully run a knife around edge of pan to loosen; cool on a wire rack for 1 hour. Cover and refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 303 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 417mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 1g fiber), Protein 12g protein.

CHOCOLATE CHIP CHEESECAKE



Chocolate Chip Cheesecake image

This is a family holiday favorite I created from a variation of the recipe on the cream cheese label. Super simple and super yummy!

Provided by DENISE SMITH

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h5m

Yield 8

Number Of Ingredients 9

1 individual package chocolate graham crackers, crushed
½ cup melted butter
2 tablespoons white sugar
2 (8 ounce) packages cream cheese, softened
½ cup brown sugar
2 eggs
1 egg yolk
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) Mix cracker crumbs, melted butter and sugar. Press into the bottom and sides of a 9 inch pie plate. Refrigerate crust while making filling.
  • In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the eggs and egg yolk. Stir in vanilla. Fold in the chocolate chips. Pour filling into pie crust.
  • Bake in the preheated oven for 50 minutes, or until filling is set.

Nutrition Facts : Calories 566.9 calories, Carbohydrate 46.1 g, Cholesterol 164.2 mg, Fat 41.1 g, Fiber 1.2 g, Protein 8.5 g, SaturatedFat 23.9 g, Sodium 416.7 mg, Sugar 33.5 g

CHOCOLATE CHIP CHEESECAKE



Chocolate Chip Cheesecake image

Provided by Food Network Canada

Number Of Ingredients 9

1 pkg Duncan Hines Moist Deluxe Devil's Food Cake Mix
½ cup vegetable oil
3 8 oz packages of cream cheese
1 ½ cup granulated sugar
1 cup sour cream
1 ½ tsp vanilla extract
4 large eggs
¾ cup semi-sweet mini chocolate chips
1 tsp all-purpose flour

Steps:

  • Preheat oven to 350ºF. Generously grease bottom and sides 10-inch springform pan.
  • Combine cake mix and oil in large bowl. Mix well. Press onto bottom of prepared pan.
  • Bake 22 to 25 minutes or until set. Remove from oven. Increase oven temperature to 450ºF.
  • While crust is baking place cream cheese in large mixing bowl. Beat at low speed with electric mixer, adding sugar gradually. Add sour cream and vanilla extract, mixing until blended. Add eggs, mixing only until incorporated. Toss 1/2 cup chocolate chips with flour. Fold into cream cheese mixture. Pour filling onto crust. Sprinkle with remaining 1/4 cup chocolate chips.
  • Bake 5 to 7 minutes. Reduce oven temperature to 250ºF. Bake 60 to 65 minutes or until set. Loosen cake from side of pan with knife or spatula. Cool completely in pan on cooling rack. Refrigerate until ready to serve. Remove side of pan.

CHOCOLATE CHIP CHEESECAKE I



Chocolate Chip Cheesecake I image

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

1 ½ cups graham cracker crumbs
⅓ cup white sugar
⅓ cup unsweetened cocoa powder
⅓ cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour

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

INSTANT POT CHOCOLATE CHIP CHEESECAKE



Instant Pot Chocolate Chip Cheesecake image

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

1 cup graham cracker crumbs
1 tablespoon brown sugar
Dash salt
3 tablespoons unsalted butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature, lightly beaten
1/2 cup miniature semisweet chocolate chips

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.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES



Fudge-Stuffed Chocolate Chip Cookies image

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

MINT CHOCOLATE CHIP CHEESECAKE



Mint Chocolate Chip Cheesecake image

This recipe is very easy to make. I used Chef Lennie's Cheesecake cooking directions on her basic philly cheesecake recipe and it has given me the best results, with no cracks! I also use a 10" spring form pan, which I prefer, but you could use a 9" pan.

Provided by Nefertari81

Categories     Cheesecake

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups chocolate cookie crumbs
1/2 cup butter, melted
1 tablespoon sugar
2 (8 ounce) packages softened cream cheese
1 cup sugar
1/4 cup green creme de menthe (I use torani syrup creme de menthe)
3 eggs
2 cups miniature semisweet chocolate chips
1 cup miniature semisweet chocolate chips

Steps:

  • Preheat oven to 325°F.
  • Combine crumbs and melted butter, press onto bottom and 2 inches up side of springform pan.
  • Sprinkle tablespoon of sugar over crust.
  • Bake for 10 mins, remove from oven and raise temp to 450°F.
  • In a mixing bowl combine softened cream cheese, and sugar until well combined.
  • Add creme de menthe, mix until well combined (completely green).
  • Add eggs one at a time beating in at a very slow speed until well combined.
  • Finally stir in 2 cups miniature chocolate pieces and pour filling into crust.
  • Bake for 10 mins at 450F, then reduce heat to 250F and bake for 25-30 mins more, or until center appears nearly set when shaken.
  • Loosen cake from rim of pan and then allow to cool before removing rim of pan.
  • Chill the cheesecake.
  • When ready to serve place 1 cup miniature chocolate pieces in zip lock bag.
  • Put bag in microwave for 25-30 seconds, take it out of microwave and stir it around if not completely melted continue to put in microwave for 10-15 second spurts until melted.
  • Put a tiny hole in corner of bag.
  • Drizzle chocolate over cheesecake pieces and serve with delight to your guests!

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2017-03-29 Place them in the baking sheets, 1.5 inch apart. Flatten the balls using your hands or some firm object. Sprinkle some mini chocolate chip, if you wish. Bake for 10 minutes. Take them out of the oven and leave to cool in the baking sheets for a few minutes. …
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CHOCOLATE CHIP CHEESECAKE BARS [5 INGREDIENTS] | MRFOOD.COM
2022-02-24 In a large bowl, beat together cream cheese, eggs, sugar, and vanilla until well mixed; set aside. Slice cookie dough rolls into 1/4-inch-thick slices. Arrange slices from one roll on bottom of prepared baking dish; press together so there are no holes in dough. Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie ...
From mrfood.com


CHOCOLATE CHIP CHEESECAKE - MY INCREDIBLE RECIPES
2022-04-28 In the bowl of a stand mixer equipped with a paddle attachment (or using an electric hand mixer) cream the cream cheese for 2-3 minutes or until smooth and there are no lumps remaining. Mix in the powdered sugar one cup at a time fully combining after each addition. Add vanilla extract and mix until just combined.
From myincrediblerecipes.com


81 CHOCOLATE CHIP CHEESECAKE RECIPES - RECIPELAND.COM
Amaretto and Chocolate Chip Cheesecake recipe. Ambrosia Cheesecake (10) 88 Banana Nut Cheesecake (6) 44 Banana Nut Cheesecake II (1) 14 Chocolate Cherry Cheesecake (24) 246 Chocolate cherry cheesecake topped with whipped cream, reminiscent of Black Forest Cake. Awesome White Chocolate Raspberry Cheesecake with Chocolate Cream Topping (0) 26 White Chocolate …
From recipeland.com


CHOCOLATE CHIP CHEESECAKE RECIPE - EASY DESSERT RECIPES
2021-09-18 After the cheesecake has set overnight, make the chocolate ganache. Heat the heavy cream in a microwave safe bowl in the microwave for 1 minute. Pour it over the chocolate chips and let the mixture set for 1 minute to allow the chocolate chips to begin to melt. Stir until the mixture is smooth. 1 cup chocolate chips, ½ cup heavy cream.
From easydessertrecipes.com


SALTED CARAMEL CHOCOLATE CHIP CHEESECAKES RECIPE - RECIPES.NET
2022-03-25 Bake each pan for 20 to 23 minutes. Remove from the oven and allow to cool completely at room temperature for at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours. Before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover leftover cheesecakes tightly and store ...
From recipes.net


CHOCOLATE CHIP CHEESECAKE - EAGLE BRAND
Add eggs and vanilla; mix well. . TOSS 1/2 cup chocolate chips in small bowl with flour to coat; stir into cream cheese mixture. Pour into prepared pan. Sprinkle remaining 1/2 cup chocolate chips evenly over top. . BAKE 55 to 60 minutes or until set. Cool. Chill. Garnish as desired. .
From eaglebrand.com


CHOCOLATE CHIP CHEESECAKE RECIPE - INSIDE BRUCREW LIFE
2021-02-13 Stir in the melted butter and press in the bottom of a 9-inch springform pan. Beat the softened cream cheese and sugar until creamy. Add the vanilla, sour cream, and flour and beat again. Whisk the eggs lightly with a fork. Add the eggs and heavy cream to …
From insidebrucrewlife.com


CHOCOLATE CHIP CHEESECAKE - DINNER, THEN DESSERT
2019-06-26 Press the crust mixture into the bottom of a springform pan. Beat cream cheese until fluffy then add in condensed milk until combined. Add in eggs, vanilla, flour and chocolate chips. Pour into pan, sprinkle on extra chips and place pan into water bath. Bake for 55-60 minutes then let cool gently in slightly open oven.
From dinnerthendessert.com


CHOCOLATE CHIP CHEESECAKE RECIPE - CHEF LINDSEY FARR
Add the flour to the bowl of chocolate chips, toss to coat. Add to batter and fold in. Pour into prepared crust and bake in a water bath halfway up the sides of the pan. Bake approximately 1 hour and 30- 40 minutes or until set but still wobbly. Remove the foil wrapping from the outside (not the bottom).
From cheflindseyfarr.com


NO-BAKE CHOCOLATE CHIP CHEESECAKE - THE COUNTRY COOK
2019-07-16 Using a handheld electric mixer or your stand mixer, combine cream cheese with sugar. Mix until smooth. It may take a few minutes to get all the lumps out. If you are using a stand mixer, be sure to scrape down the sides a time or two. Stir in whipped topping.
From thecountrycook.net


CHOCOLATE SWIRLED CHOCOLATE CHIP CHEESECAKE | RECIPES
Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust. Place remaining chips in medium microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir.
From hersheyland.com


GHIRARDELLI CHOCOLATE COMPANY
Ghirardelli Professional Products are the perfect choice for creating exceptional desserts, specialty coffee drinks, milkshakes, smoothies, and hot cocoas. Visit your local Ghirardelli Store for a complete sensory experience with chocolates, ice-cream fountains, and our in-store exclusives.
From ghirardelli.com


CHOCOLATE CHIP COOKIE RECIPE COLLECTION
13 hours ago Super Thick and Chunky! (eerb) New York Times -we always love this one! You May Love These, Too! XOXO. Grilled Chicken Cordon Bleu With Honey Mustard. Marshmallow Pops. Loaded Monster Cookies. Dark Chocolate Caramel Apples. This post may contain affiliate links, view my Disclosure Policy.
From hugsandcookiesxoxo.com


CHOCOLATE CHIP CHEESECAKE BARS - EASY DESSERT RECIPES
2022-04-11 Add the butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. ½ cup unsalted butter, ¾ cup brown sugar. Add the egg and vanilla. Mix to …
From easydessertrecipes.com


CHOCOLATE CHIP COOKIE CHEESECAKE MADE FROM SCRATCH
2019-05-24 A homemade large chocolate chip cookie crust topped with a silky white chocolate and cream cheese filling and topped with chocolate ganache. Absolutely delicious and definitely a crowd pleasure. This cheesecake is perfect for summer days as it doesn’t require too much baking and makes a perfect dessert for any occasion. Enjoy!
From homecookingadventure.com


FOOLPROOF CHOCOLATE CHIP CHEESECAKE RECIPE - AN OREGON COTTAGE
2018-12-17 In a food processor, process cookies until finely crushed. Add melted butter and process a bit more until evenly combined. Press mixture firmly onto the bottom and slightly up the sides of a 10-inch springform pan. Add the cream cheese to a large mixing bowl or stand mixer and beat until fluffy.
From anoregoncottage.com


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