Easy Chocolate Chip Cheesecake Recipes Recipes Recipe Cards

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.

EASY CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, sugar, eggs, and vanilla together in a bowl until smooth and well blended.
• Spread 1 roll of cookie dough on the bottom of a 9x13-inch baking pan to form the base. Spread cream cheese mixture evenly on top. Pinch off small pieces of the remaining cookie dough and distribute them on the cream cheese mixture.
• Bake in the preheated oven until cream cheese mixture is set and cookies on top are golden brown, 30 to 45 minutes. Let cool before serving, about 30 minutes.

CHOCOLATE CHIP CHEESECAKE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Press 1/2 of the cookie dough into the bottom of prepared dish. Mix cream cheese, sugar, and eggs together in a bowl until smooth; spread over cookie dough in baking dish. Crumble remaining cookie dough over cream cheese layer.
• Bake in the preheated oven until set in the middle, 35 to 40 minutes.

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.

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.

COCONUT-ALMOND CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Line the bottom of a 9 inch springform pan with parchment paper or tin foil. Spray with non-stick spray. Set aside. Preheat oven to 325 degrees.
• 2. In a medium mixing bowl, whisk together flour, cocoa, and confectioners sugar. Cut in butter until crumbly. Add chopped almonds and mix well.
• 3. Spread crumbly mixture over bottom and up about 1 inch of the sides of the prepared springform pan .
• 4. In large mixer bowl, combine cream cheese and sugar. Beat on medium speed until smooth. Add eggs, one at a time, beating until smooth after each addition. Add vanilla. Mix well. Add coconut, chocolate chips and sliced almonds. Mix well.
• 5. Pour into prepared springform pan. Bake 55-60 minutes at 325 degrees. Remove from oven and cool completely on wire rack. Refrigerate overnight. Remove from pan to serving platter and top with Whipped Cream Cheese Topping and garnish with Ganache and milk chocolate chips.
• 6. The next day, before removing the cheesecake from the refrigerator prepare the topping and ganache. Ganache: heat 1/4 cup whipping cream to just below boiling in microwave. Remove and stir in milk chocolate chips. Continue to stir until smooth. Topping: Combine cream cheese, sugar, vanilla, and almond extract in bowl of stand mixer. Fit mixer with whisk attachment and mix on medium until smooth. while continuing to beat, slowly pour in 1 cup of the heavy cream. Beat until stiff peaks form. Cover cheesecake with about half of the topping. Put the remaining topping in a decorator bag with a star tip and pipe a decorative edge around the top, outter edge of the cheesecake. Sprinkle decorative edge with sliced almonds. Drizzle with ganache and sprinkle with milk chocolate chips. Refrigerate until ready to serve.

CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE

Steps:

• 1. Grease bottom and sides of a 9 inch springform pan. In a small bowl, combine cookie crumbs and sugar. Stir in butter and mix well. Press cookie crumb mixture onto the bottom of springform pan and 1 inch up the sides. Bake at 350 degrees for 10mins. Cool slightly
• 2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs one at a time beating on low speed after each addition to prevent air bubbles. (SEE NOTE ON BOTTOM) Pour over crust and set aside.
• 3. In another bowl, cream butter, sugar and brown sugar until light and fluffy. Add water and vanilla. Gradually add flour and mix well. Stir in 1 cup chocolate chips.
• 4. Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling).
• 5. Bake at 325 degrees for 1hr. and 15mins. or until center is almost set.
• 6. I do not recomend taking cheesecake out of oven after time is up. Simply turn oven off and allow cheesecake to cool down with the oven; about 3hrs.
• 7. Take cheesecake out of oven, loosen with a knife around edges. Sprinkle with remaining chocolate chips. Refrigerate over night.
• 8. NOTE: air bubbles are an enemy to cheesecake. Air bubbles create cracking. To prevent air bubbles use your mixer on low speed and do not over mix. Before pouring cheesecake mixture into crust you can repeadetly tap the bowl on the counter. You'll notice the air bubbles coming up and popping.

CHOCOLATE CHEESECAKE BARS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Press half the dough onto the bottom of a greased 13x9-in. baking pan. Set aside remaining dough for topping., For filling, in a large saucepan, combine the chocolate chips, cream cheese and milk; cook and stir over low heat until smooth. Remove from the heat; stir in walnuts and extract. Spread over dough., Break off small pieces of remaining dough; drop over filling. Bake at 375° until topping is golden brown, 35-40 minutes. Cool completely on a wire rack. Cut into bars. Refrigerate leftovers.

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.

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 LOVERS CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Slowly beat in eggs, one at a time. Blend in melted chocolate. Pour filling into crust.
• Bake in the preheated oven for 40 minutes, or until filling is set. Allow to cool. Refrigerate for at least 3 hours before serving.

AMARETTO & CHOCOLATE CHIP CHEESECAKE

Steps:

• 1. Make the crust: Position a rack in the center of the oven and preheat to 375 degrees.
• 2. Lightly butter the bottom and side of a 9 x 3\" round springform pan.
• 3. Trim a 9\" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
• 4. Cover the top of the cardboard lined springform bottom with a piece of aluminum foil, leaving a 2\" overhang all the way around the edge.
• 5. Carefully attach the side of the springform so as not to tear the foil.
• 6. Wrap the foil overhang halfway up the side of the springform pan.
• 7. Lightly butter the foil covered bottom and side of the springform pan.
• 8. In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently until smooth.
• 9. Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
• 10. In a large bowl, stir together the crumbs, nuts and sugar until combined.
• 11. Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
• 12. Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1\" up the side of the pan.
• 13. Set aside.
• 14. Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
• 15. One at a time, beat in the eggs, beating well after each addition.
• 16. Beat in the liqueur, cornstarch and vanilla until smooth.
• 17. Stir in the chocolate chips.
• 18. Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
• 19. Bake the cheesecake for 50 to 60 minutes, or until a knife comes out clean when inserted near the center.
• 20. Cool for 5 minutes.
• 21. Do not turn off the oven.
• 22. Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
• 23. Bake for 5 minutes longer.
• 24. Cool the cheesecake completely on a wire rack.
• 25. Cover with plastic wrap and refrigerate overnight.
• 26. Remove the side of the pan and sprinkle the top with the almonds.