Quick Chocolate Chip Cheesecake Recipes

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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

QUICK CHOCOLATE CHIP CHEESECAKE



Quick Chocolate Chip Cheesecake image

A neighbor gave me this microwave cheesecake recipe several years ago and jokingly said it serves one. We make it for a snack sometimes, but it's yummy enough for potlucks." -Susan Visser, Champaign, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 cup graham cracker crumbs
6 tablespoons sugar
3 tablespoons baking cocoa
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
2 tablespoons 2% milk
1 large egg, beaten
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips, divided

Steps:

  • In a large bowl, combine the flour, cracker crumbs, sugar and cocoa; stir in butter. Set aside 3/4 cup for topping. Press remaining mixture into a greased 9-in. microwave-safe pie plate. Microwave, uncovered, on high for 1-2 minutes or until set. , In a small bowl, beat the cream cheese, sugar and milk until smooth. Add egg; beat on low speed just until combined. Stir in 1/2 cup chocolate chips. Spread over crust. Sprinkle with reserved crumb mixture and remaining chocolate chips. , Microwave, uncovered, on high for 3-4 minutes or until a thermometer inserted in the center reads 160°. Cool on a wire rack for 1 hour. Refrigerate until chilled. Let stand at room temperature for 10 minutes before cutting.

Nutrition Facts : Calories 405 calories, Fat 27g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 225mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CHIP CHEESECAKE BARS



Chocolate Chip Cheesecake Bars image

A super easy, but rich bar for any occasion.

Provided by Kymberly Brennan

Categories     Desserts     Cookies     Bar Cookie Recipes     Cheesecake Bar Recipes

Time 45m

Yield 36

Number Of Ingredients 4

1 (40 ounce) package prepared cookie dough, divided
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
2 eggs

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.

Nutrition Facts : Calories 206.7 calories, Carbohydrate 25 g, Cholesterol 31.5 mg, Fat 11 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 4.9 g, Sodium 105.7 mg, Sugar 5.6 g

CHOCOLATE CHIP CHEESECAKE CUPCAKES



Chocolate Chip Cheesecake Cupcakes image

I am not normally a cupcake fan, but this is my favorite cupcake recipe! I have made it over and over and people love it.

Provided by Anne

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 24

Number Of Ingredients 9

1 (18.25 ounce) package chocolate cake mix (such as Duncan Hines® Moist Deluxe®)
1 ¼ cups water
4 eggs, divided
½ cup oil
1 (8 ounce) package cream cheese, at room temperature
⅔ cup white sugar
¾ teaspoon Mexican vanilla extract
¾ cup miniature chocolate chips, or more to taste, divided
1 (16 ounce) container cream cheese frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
  • Combine cake mix, water, 3 eggs, and oil together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Spoon batter into the prepared muffin cups.
  • Blend cream cheese, sugar, 1 egg, and vanilla extract together in a blender until cheesecake filling is smooth; stir in 1/2 cup chocolate chips. Spoon about 1 tablespoon cheesecake filling into each cupcake.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes. Cool cupcakes on a wire rack.
  • Frost each cupcake with cream cheese frosting and sprinkle remaining chocolate chips over each cupcake.

Nutrition Facts : Calories 309.5 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 18.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 6.4 g, Sodium 263.2 mg, Sugar 27 g

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

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE CHIP COOKIE CHEESECAKE



Chocolate Chip Cookie Cheesecake image

Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 18

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

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.

Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

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