Chocolate Chip Cream Cheese Pie Recipes

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CHOCOLATE CREAM CHEESE PIE



Chocolate Cream Cheese Pie image

This dessert makes a cool and creamy finish to any meal. Since the pudding needs time to set, I usually start this first, then make the casserole and beans.-Rhonda Hogan, Eugene, Oregon

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 6 servings.

Number Of Ingredients 7

3 ounces cream cheese, softened
2 tablespoons sugar
1-3/4 cups milk, divided
2 cups whipped topping, divided
1 graham cracker crust (9 inches)
1 package (3.9 ounces) instant chocolate pudding mix
Miniature semisweet chocolate chips, optional

Steps:

  • In a small bowl, beat the cream cheese, sugar and 1 tablespoon milk until smooth. Fold in 1 cup whipped topping. Spread evenly into crust. , In a small bowl, whisk pudding mix and remaining milk for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over cream cheese mixture. Chill until set. , Just before serving, garnish with remaining whipped topping and chocolate chips if desired.

Nutrition Facts : Calories 381 calories, Fat 19g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 511mg sodium, Carbohydrate 48g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE CHIP CREAM CHEESE PIE



Chocolate Chip Cream Cheese Pie image

Make and share this Chocolate Chip Cream Cheese Pie recipe from Food.com.

Provided by Mary in LA.

Categories     Cheesecake

Time 55m

Yield 10 serving(s)

Number Of Ingredients 7

3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
2 cups semi-sweet chocolate chips (12oz divided)
1 (9 ounce) graham cracker crumb crust (packaged)
2 tablespoons whipping cream

Steps:

  • Beat cream cheese and sugar in large bowl.
  • Add eggs and vanilla and then stir in 1 2/3 cps chocolate chips.
  • Pour into crust.
  • Bake for 10 minutes in oven at 450°F.
  • Reduce temperature to 250°F; (without opening door) continue to bake another 30 minutes.
  • Cover, refrigerate when cooled off until thoroughly chilled.
  • Place remaining 1/2 chips and whipping cream in a microwave bowl and microwave at (high 100%) 20 to 30 seconds or until chips are melted.
  • When slightly cool; spread over top of the cheese pie.
  • Put in refrigerator for 15 minutes or until topping is set.
  • Cover if there is any left over cheese pie.
  • Note: always stir chocolate halfway through heating it in a microwave to prevent it for scorching.

Nutrition Facts : Calories 616.1, Fat 42.8, SaturatedFat 23.4, Cholesterol 142.4, Sodium 373, Carbohydrate 54.9, Fiber 2.4, Sugar 43.4, Protein 9.6

EASY AND DELICIOUS CHOCOLATE CHIP CREAM CHEESE PIE



Easy and Delicious Chocolate Chip Cream Cheese Pie image

This is the most easiest dessert pie to put together, so rich and creamy!...top with chocolate shavings or fruit. Plan ahead, this needs to sit in the fridge for 4 or more hours to set. Warning...better make two of these, they won't last long!

Provided by Kittencalrecipezazz

Categories     Pie

Time 10m

Yield 1 (8 or 9-inch) pie

Number Of Ingredients 7

1 ready-made graham cracker pie crust (or homemade 8 or 9-inch graham crust)
1 (8 ounce) package cream cheese, room temperature
1/3 cup sugar (or more or less to suit teaste)
1 cup sour cream
2 teaspoons vanilla
1 (8 ounce) container cool whip frozen whipped topping, thawed
1 cup mini chocolate chip

Steps:

  • In a bowl, beat the cream cheese until smooth.
  • Gradually beat in sugar.
  • Blend in the sour cream and vanilla.
  • FOLD in the whipped topping.
  • Stir in the chocolate chips.
  • Spoon the mixture into the pie crust.
  • Chill until set (at least 4 hours).
  • Garnish with more whipped topping, chocolate shavings or fruit if desired.

Nutrition Facts : Calories 4158.6, Fat 289.3, SaturatedFat 171.2, Cholesterol 350.7, Sodium 2069.3, Carbohydrate 382.3, Fiber 13.4, Sugar 295.9, Protein 43.3

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 CHEESE PIE



Chocolate Cheese Pie image

Mark and I were married in a casual outdoor ceremony. Our "wedding cake" consisted of 30 delicious cheesecakes, including this easy but special one.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 2 pies (8 servings each).

Number Of Ingredients 9

3 cups graham cracker crumbs (about 48 squares)
1/2 cup sugar
2/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
5 eggs, lightly beaten
1 tablespoon vanilla extract
4 ounces German sweet chocolate, melted and cooled

Steps:

  • In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling. , In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts. , To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops. , Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers.

Nutrition Facts : Calories 313 calories, Fat 18g fat (10g saturated fat), Cholesterol 102mg cholesterol, Sodium 234mg sodium, Carbohydrate 36g carbohydrate (26g sugars, Fiber 0 fiber), Protein 5g protein.

CHOCOLATE CHIP PIE II



Chocolate Chip Pie II image

This pie is a special treat, and not shy of calories.

Provided by Esther Kenagy

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 7

18 graham crackers
4 tablespoons butter
27 large marshmallows
½ cup milk
1 cup frozen whipped topping, thawed
½ teaspoon vanilla extract
2 (1 ounce) squares unsweetened chocolate, grated

Steps:

  • Roll graham crackers to fine crumbs; there should be about 1 cup. Melt the butter or margarine, and combine with the crumbs. Pat into 9 inch pie plate. Chill.
  • Heat 24 to 30 large marshmallows slowly in the milk. Cool. Fold in whipped topping, vanilla and grated bitter chocolate. Pour filling into crust, and refrigerate l hour.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 48.9 g, Cholesterol 16.5 mg, Fat 15.3 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 8.6 g, Sodium 261.2 mg, Sugar 26.8 g

CINNAMON CREAM CHEESE PIE



Cinnamon Cream Cheese Pie image

This is a delicious creamy pie that is very easy to make, and does not need to be baked. The HERSHEY'S ® Cinnamon Chips give a wonderful flavor and fragrance to the pie.

Provided by Carol Houdek

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 3h

Yield 8

Number Of Ingredients 10

1 cup HERSHEY®'S Cinnamon Chips
¼ cup milk
¼ cup water
1 (.25 ounce) envelope unflavored gelatin
1 (8 ounce) package cream cheese
¾ cup brown sugar
1 cup frozen whipped topping, thawed
1 (9 inch) graham cracker crust
½ cup chopped pecans
1 cup HERSHEY®'S Cinnamon Chips, coarsely chopped

Steps:

  • In a small saucepan, melt 1 cup HERSHEY'S Cinnamon Chips and milk over low heat. Stir constantly until chips are thoroughly melted, and then set aside to cool.
  • In a small saucepan, combine water and gelatin. Stir over low heat, until gelatin is completely dissolved; set aside to cool. To hasten the cooling, place saucepan in a bowl of ice water.
  • In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Stir in the cooled chocolate and gelatin, and beat thoroughly. Fold in 1 cup of cool whip. Spread into graham cracker crust. Spread remaining frozen whipped topping on top. Sprinkle with chopped pecans and chopped HERSHEY'S Cinnamon Chips. Refrigerate for 2 hours before serving. Keep refrigerated.

Nutrition Facts : Calories 750.1 calories, Carbohydrate 83 g, Cholesterol 34.2 mg, Fat 43.2 g, Fiber 1.2 g, Protein 10.1 g, SaturatedFat 21.3 g, Sodium 403.6 mg, Sugar 72.7 g

EASY, CREAMY, CHOCOLATEY CREAM CHEESE PIE



Easy, Creamy, Chocolatey Cream Cheese Pie image

Sweetened Neufchatel cheese and chocolate sandwich cookie bits are spooned into a chocolate sandwich cookie crust to make this easy, creamy pie.

Provided by My Food and Family

Categories     Recipes

Time 2h25m

Yield 8 servings

Number Of Ingredients 5

36 reduced-fat vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup sugar
2 cups thawed COOL WHIP LITE Whipped Topping

Steps:

  • Crush 24 cookies to form fine crumbs; mix with butter until blended. Press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Chop 8 of the remaining cookies. Beat Neufchatel and sugar in medium bowl with mixer until light and fluffy. Add chopped cookies and COOL WHIP; stir gently until blended. Spoon into crust.
  • Refrigerate 2 hours or until firm. Halve remaining 4 cookies; insert, cut-edges down, into top of pie.

Nutrition Facts : Calories 420, Fat 21 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE CHIP CARAMEL PIE



Chocolate Chip Caramel Pie image

Who doesn't love the caramel-y filling of pecan pie? We've taken that gooey filling and added dark chocolate chips for a dessert that's easy enough for everyday but tastes like a special occasion. Top with brown sugar-sweetened whipped cream, and you have one decadent dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h30m

Yield 8

Number Of Ingredients 10

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 eggs, beaten
3/4 cup packed brown sugar
3/4 cup light corn syrup
1/3 cup butter, melted
1 teaspoon vanilla
1 cup dark chocolate chips
1 cup heavy whipping cream
2 tablespoons packed brown sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 375°F.
  • Place softened pie crust in ungreased 9-inch pie plate. Fold and roll pastry under, even with plate; flute as desired.
  • In large bowl, beat eggs, 3/4 cup brown sugar, the corn syrup, melted butter and 1 teaspoon vanilla with whisk until well blended. Sprinkle 3/4 cup of the chips in bottom of crust-lined pie plate. Pour egg mixture over chips in pie plate.
  • Bake 40 to 45 minutes or until set; cover edges with foil if crust is getting too dark. Immediately sprinkle remaining 1/4 cup chips over top of pie. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled.
  • When ready to serve, in chilled medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons brown sugar and 1/2 teaspoon vanilla. Increase speed; beat mixture until stiff peaks from. Cut pie into slices, and serve topped with whipped cream. Store covered in refrigerator.

Nutrition Facts : Calories 600, Carbohydrate 74 g, Cholesterol 130 mg, Fat 6 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 1/2 g

NO-BAKE CHOCOLATE AND CREAM CHEESE PIE



No-Bake Chocolate and Cream Cheese Pie image

Provided by Sandy Krasner

Categories     Milk/Cream     Chocolate     Dessert     Vegetarian     Kid-Friendly     Quick & Easy     Cream Cheese     Chill     Bon Appétit     Massachusetts     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 8

Number Of Ingredients 7

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
1 ounce unsweetened chocolate, chopped
2 8-ounce packages cream cheese, room temperature
1 1/4 cups powdered sugar
1 tablespoon vanilla extract
1 6-ounce purchased chocolate crumb crust

Steps:

  • Combine bittersweet chocolate, cream and unsweetened chocolate in heavy medium saucepan. Stir over medium-low heat until melted and smooth. Cool to just lukewarm.
  • Beat next 3 ingredients in large bowl until well blended. Beat in chocolate mixture. Spoon filling into crust; smooth top. Cover and refrigerate at least 6 hours and up to 2 days. Serve chilled.

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