Easy Chocolate Chip Cheesecake Recipes Recipe For Chicken

CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

CHOCOLATE CHIP CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE

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.

CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Combine crumbs and butter for crust; press onto bottom of 9 inch springform pan.
• 2. Bake at 350 degrees for 10 minutes.
• 3. Combine cream cheese, sugar and flour until well blended, mixing with electric mixer.
• 4. Add eggs, one at a time, mixing well.
• 5. Blend in sour cream and vanilla
• 6. Stir in chocolate pieces; pour over crust.
• 7. Bake at 325 degrees for 55 minutes.
• 8. Cool and chill.

EASY CHOCOLATE CHIP CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Beat softened cream cheese until smooth. Add milk and beat until creamy.
• Then beat in egg and vanilla.
• Set aside 1/2 cup of chocolate chips, then toss the remaining 1 cup with flour. Fold floured chips into mixture.
• Pour into crust. Bake 35-40 minutes, until center springs back when lightly touched.
• Set cake aside to cool while you make the glaze topping.
• In small saucepan over medium-high heat, whisk together reserved chocolate chips and whipping cream. Cook until thickened and smooth.
• Pour glaze over cake, smoothing to cover almost to the edges.
• Refrigerate and serve chilled.

CHOCOLATE CHIP CHEESECAKE I

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.